Executive Chef Nick Wirth 
Chef de Cuisine Brent Davis
Executive Sous Chef Anthony Trosi

 

Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 70
Menu subject to change based on availability of ingredients

First course

choose one

LACLARE GOAT CHEESE CURDS

blueberry compote, arugula, smoked walnuts, macerated blueberry, vanilla, Tellicherry peppercorn

Grain Salad

Hundred Acre Farms greens, dried apricots,
puffed grain crunch, pickled shallot, poached red pear, SarVecchio® parmesan, rosemary cider vinaigrette

YELLOWFIN Tuna Crudo

avocado, Asian pear, marinated quinoa, Yuzu Dashi vinaigrette, pea shoots

Roasted Parsnips

curry carrot, tamarind, crème fraîche, basil

Chilled King Crab

compressed kohlrabi, fennel, winter citrus,
tarragon verjus, Granny Smith apple

Pork Bolognese

heritage Berkshire pork, tomato, house tagliatelle, SarVecchio® Parmesan, oregano

Duck Dumplings

maitake mushrooms, white shoyu, duck consommé, mint, garlic crunch

Second Course

choose one

Pan-Seared Red Drum

roasted pepper emulsion, kabocha squash

Hudson Canyon Scallops

peanut-fried black rice, Sai Ua sausage, cilantro, marinated papaya, red curry coconut broth

Scottish Salmon

braised lentils, chorizo, kale, saffron nage

Blue Ridge Rabbit Loin

prosciutto wrapped, fondant potato, roasted carrot,
chamomile rabbit jus

Rack of Venison

maple-glazed Brussels sprouts, potato purée,
herb venison jus

Filet Mignon

horseradish cream, espelette potatoes, romanesco, port wine veal demi-glace

GRILLED WAGYU BAVETTE

miso-glazed Ube, grilled kimchi bok choy, yakiniku sauce  $12 supplemental 

Third Course

choose one

CHOCOLATE TRUFFLE

chocolate custard, raspberry gastrique, candied hazelnut, cocoa nib

HONEY CAKE

macerated blueberries, sweet corn ice cream, bee pollen

CARAMEL APPLE

caramelized apples, puff pastry, apple purée, white cheddar ice cream

PEAR & SUNFLOWER

sunflower financier, mascarpone mousse, ginger-poached pears, sunflower crumb, ginger tuile

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection

WISCONSIN CHEESE SELECTION

fruit preserve, local honey, Marcona almonds $7 supplemental

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Tasting Menu

Five Courses 85
Menu subject to change based on availability of ingredients

The Tasting Menu is limited to the entirety of the table.
Please inform your server of any dietary restrictions or food allergies. 

Chilled King Crab

compressed kohlrabi, fennel, winter citrus,
tarragon verjus, Granny Smith apple

Roasted Parsnips

curry carrot, tamarind, crème fraîche, basil

Pork Bolognese

heritage Berkshire pork, tomato, house tagliatelle, SarVecchio® Parmesan, oregano

FILET MEDALLION

horseradish cream, espelette potatoes,
romanesco, port wine veal demi-glace

Pear & Sunflower

sunflower financier, mascarpone mousse,
ginger-poached pears, sunflower crumb, ginger tuile

Sommelier Tastings

Five Pairings 60

Pairings are in addition to the Tasting Menu

Chilled King Crab

2021 Archery Summit ’Vireton’ Pinot Gris,
Willamette Valley, Oregon

Roasted Parsnips

2020 Domaine Gondard-Perrin ’Symphonie’ Viré-Clessé, Burgundy, France

Pork Bolognese

2021 Foradori Teroldego, Trentino-Alto Adige, Italy

FILET MEDALLION

2018 Bodegas Mas Que Vinos 'El Senorito de Ercavio’ Cencibel, La Castilla, Spain

Pear & Sunflower

Laurent-Perrier ’Harmony’ Demi-Sec,
Champagne, France

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Vegetarian Menu at Bacchus

Vegetarian Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 70
Menu subject to change based on availability of ingredients

First Course

choose one

Roasted Parsnips

curry carrot, tamarind, crème fraîche, basil

LaClare Goat Cheese Curds

blueberry compote, arugula, smoked walnuts,
macerated blueberry, vanilla, Tellicherry peppercorn

Grain Salad

Hundred Acre Farms greens, dried apricots, puffed grain crunch, pickled shallot, poached red pear, SarVecchio® parmesan, rosemary cider vinaigrette

Second Course

choose one

Roasted Maitake Mushroom

mustard-braised leeks, kabocha squash, arugula,
mustard seed vinaigrette

Grilled Tofu

miso-glazed Ube, grilled kimchi bok choy, yakiniku sauce

Roasted Squash Risotto

balsamic reduction, SarVecchio® parmesan

Third Course

choose one

Chocolate Truffle

chocolate custard, raspberry gastrique, candied hazelnut, cocoa nib

Honey Cake

macerated blueberries, sweet corn ice cream, bee pollen

CARAMEL APPLE

caramelized apples, puff pastry, apple purée, white cheddar ice cream

Pear & Sunflower

sunflower financier, mascarpone mousse, ginger-poached pears, sunflower crumb, ginger tuile

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection​​​​​​​

WISCONSIN CHEESE SELECTION

fruit preserve, local honey, Marcona almonds  $7 supplemental

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.