Five Course Dinner

One Hundred Forty Eight Dollars per Person

Optional Wine Pairing – Seventy Dollars per Person

Optional Premium Wine Pairing – One Hundred Ten Dollars per Person

First Course

Potage de Légumes, Ricotta Dumplings

Creamy Wisconsin Winter Vegetable "Potage," Kinome Leaf Scented Butternut Squash, Ricotta Dumplings

Delicate Crème de Chou-Fleur Dubarry

"Crème Dubarry" Cauliflower Soup, Purple, Green and Orange Cauliflower, Belfry House Natural Starter Gâche Vendéenne

SECOND Course

Noix de Pétoncle, Huîtres et Royal Ossetra

Hudson Bay Scallops, New Brunswick Oyster Tartar, Royal Ossetra Caviar, Yuzu Citrus Cream

Oursin Violet de Californie à la Coque

Santa Barbara Sea Urchin in the Shell, Rock Shrimps and Manila Clams, Lobster Coral Sauce

Third Course

Omble Chevalier, Beurre Nantais, Céleri Rave

Buttery Arctic Char and its Quenelle, Celeriac Mousseline, Watercress Coulis

Filet de Sole Walewska, Homard, Truffe Noir

Poached Dover Sole and Maine Lobster, Black Truffle, Jerusalem Artichoke, Pink Champagne Cream Sauce

Fourth Course

Chevreuil Grand Veneur, Champignons Sauvages

Venison Loin, Sauteed Wild Mushrooms, Chestnut, Beet Blush Medley, Huckleberry "Grand Veneur" Sauce

Faisant en Salmis, Poitrine Roti Truffe de Bourgogne

Salmis of Pheasant, Roasted Breast White Buttons, Pearl Onions, Pork Belly Burgundy Truffles, Glazed Root Vegetables

Dessert Course

Tarte Tatin, Glace Miel

Royal Oak Farm Apple Tart "Tatin," "Fleur del Sel" Caramel Sauce, Local Apple Blossoms Honey Ice Cream

Pêche Blanche, Glace Vanille

Wisconsin Poached White Peach, Tahitian Vanilla Bean "Crème Glacée," Swiss Meringue

Soufflé Chocolat et Marmelade d’ Orange

Mokaya Plantation Chocolate Soufflé, Grand Marnier Crème Anglaise

Crème Glacée Potiron, Pains d’Epices

Butternut Squash Ice Cream, "Pain d'épices," Panna Cotta, Pistachio and Cardamon Sauce

ENHANCE YOUR DINING EXPERIENCE

Chou Pointu du Jardin D’automne

Braised Cabbage, Seasonal Garden Vegetables, White Wine Butter Sauce

Ozaki Wagyu, Sauce Périgourdine

+98

4oz. Ozaki Wagyu Ribeye, Black Truffle, Port Demi-Glace, Bone Marrow, Root Vegetables

Foie Gras de Canard Poêlé, Poire et Coing

+32

Seared Foie Gras, Caramelized Pear and Quince Pear "Gastrique"

Trio of Cheese

+22

Chef’s Selection

Foie Gras De Canard Confit

+32

Confit of Duck Foie Gras, Figs Three-Ways, "Pain Au Levain" Country Bread Toast

Executive Chef Philippe Chevalier

Organic, Local, Farm Raised and Wild Caught Cuisine

Menu prices are exclusive of tax and gratuity. Please note that while we attempt to accommodate most dietary restrictions, there are instances
where we cannot meet every limitation. Whether dining out or preparing food at home consuming raw or undercooked animal foods may

increase your risk of food borne illness.