High Steaks Dinner

Bacchus – A Bartolotta Restaurant is hosting its third annual High Steaks Dinner on December 3, where Corporate Executive Sous Chef Aaron Bickham has created a custom experience highlighting Wagyu, aged beef, and prime cuts. He has partnered with the Wisconsin Grass-fed Beef Co-op to create a full head-to-tail menu highlighting 100% grass-fed naturally raised Wisconsin beef.

The Wisconsin Grass-fed Beef Co-op is a group of small family farms that believe rotationally grazing cattle is the best way to raise lean, tasty beef.  Their well-managed pastures protect soil and water resources and provide wildlife habitat throughout Wisconsin. By bringing locally produced, grass-fed beef to the closest markets, the co-op can ensure that farms around the state are able to provide beef for the nearest markets. The team at Bacchus is pleased to host Ro Ofte, General Manager of the Wisconsin Grass-fed Beef Cooperative, for the evening to learn more.

Join us for an evening celebrating local grass-fed beef, outstanding service, great wine, and exemplarily cuisine only Bacchus – A Bartolotta Restaurant can provide.

In order to ensure the health and safety of our team members and guests, we have taken the time to meticulously reexamine our service, safety, and hygiene standards, down to the most precise detail, in order to deliver an experience that you have come to expect from The Bartolotta Restaurants.  We have made several adjustments to ensure we comply with social distancing guidelines and enhancing safety and health procedures. View our COVID Plan.

 

AMUSE

LIVER & ONIONS

Grass-Fed Beef Liver and Onion Tart, Pickled Tongue Crostini
WISCONSIN MEADOWS GRASS-FED BEEF, Elkhorn, WI
 

The Evening’s Wine
2015 MARQUES DE MURRIETA RIOJA “RISERVA” Logrono, Spain
Robert Parker’s Wine Advocate 93 Points

 

OXTAIL CURRY SOUP

West Indies-Style Curry Soup- Grass-Fed Ox Tail & Hind Shank, Coconut Milk
WISCONSIN MEADOWS GRASS-FED BEEF, Elkhorn, Wisconsin
 

BEEF CARPACCIO

Red Angus Prime Filet, White Truffles, Truffle Aioli, Arugula, Crimini Mushrooms
MEYER NATURAL ANGUS, Helmville, Montana
 

BAVETTE STEAK

Charred Wagyu Bavette Steak, Ancho & Arfa Biber Chili Rub, Jicama-Grapefruit Salad, Plantains
CARRARA 640 WAGYU- MBS “10” Queensland, Australia
 

GRILLED RIBEYE

Grilled 50 Day Dry-Aged Ribeye, Bearnaise Beef Tallow Pommes Anna
ALLEN BROTHERS, Chicago, Illinios
 

A5 WAGYU

A5 Japanese Wagyu Zabuton, Maitake Mushrooms, Scallion, Dark Soy​​​​​​​
TAKAMOI DRUNKEN WAGYU, Yamaguichi Prefecture, Japan
 

BEEF CHEEKS

Braised Grass-Fed Beef Cheeks, Creamy Polenta, Cipollini Onions​​​​​​​
WISCONSIN MEADOWS GRASS-FED BEEF, Elkhorn, Wisconsin
 

DOUGHNUTS

Bourbon-Caramel Doughnuts
 

EXTRA SPECIAL SUPPLEMENT

KATSU SANDO

Japanese Delicacy Sandwich of A5 Filet Mignon Wagyu
Deep-fried with Milk Bread, Panko Crumbs, Tangy Tonkatsu Sauce
Sliced into four small squares​​​​​​​
A5 JAPANESE WAGYU, Japan
$95 each
limited quantity available

Five Courses
$179 per person plus service charge and tax

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