November 13 – 17
Tuesday & Wednesday
Appetizer- Crab fritters with spicy lime sauce
Entrée- Wild boar schnitzel with apple, celery root & cabbage slaw
Dessert- Almond pound cake with grilled pineapple & plum compote
Thursday – Saturday
Salad- Organic mixed greens with warm phyllo wrapped brie, apple cider vinaigrette
Entrées- Sautéed Hawaiian snapper with citrus & fennel relish
Grilled Wisconsin veal chop with chanterelle cream sauce
Dessert- Chocolate & pistachio terrine with raspberry sauce
It doesn’t get any better than this
Outstanding service and the food was impeccable, it doesn’t get any better than this. Our group of 12 had a private room and the server made us feel like we were in our own home. Every appetizer, salad and entree was perfect.I tried the rabbit, a spinach salad and the scallops, all were perfectly prepared. I can’t wait to go back!
