Executive Chef Nick Wirth 

 

Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 65
Menu subject to change based on availability of ingredients

First course

choose one

Grilled Spanish octopus

black bean chorizo sauce, queso fresco, salsa verde, chorizo crumble

SPINACH ARANCINI

mozzarella, basil aioli, roasted tomato vinaigrette

Seared foie gras

sweet corn pudding, pickled watermelon rind, cornmeal crisp $8 supplemental

CITRUS-CURED JAPANESE HAMACHI

green papaya, preserved peaches, arugula, puffed quinoa

LA CLARE FARMS GOAT CHEESE RAVIOLI

wild mushrooms, crispy pancetta, arugula pesto

RED ANGUS BEEF CARPACCIO

smoked onion oil, creamy egg yolk, parmesan crisp, pickled mustard seed

Second Course

choose one

Seared Sea scallops

marinated bean salad, frisee, burrata, red onion vinaigrette, coral tuile

Sauteed Halibut

smoked carrot puree, asparagus, lemon-brown butter vinaigrette

GRILLED PRIME FLAT IRON STEAK

red pepper coulis, sweet corn hash, chimichurri

Charred Colorado lamb chops

Israeli couscous, spring vegetables, pine nut soubise, mint pistou $8 supplemental

GRILLED MARINATED SWORDFISH

poached mussels, clams, red potatoes, herbed vermouth butter

Petit filet medallions

smoked marble potato salad, sauteed mushrooms, spinach cream, espresso steak sauce

Third Course

choose one

BERRIES & CREAM

white chocolate panna cotta, strawberry compote, shortcake croutons

CARROT CAKE

cream cheese Bavarian, roasted pineapple, toasted coconut

Chocolate Custard Cake

chocolate praline ganache, hazelnut tuile

fresh sorbets or house-made ice creams

daily selection

Wisconsin cheese trio

fruit preserve, local honey, Marcona almonds $7 supplemental

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Tasting Menu

Five Courses 80
Menu subject to change based on availability of ingredients

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

SPINACH ARANCINI

mozzarella, basil aioli, roasted tomato vinaigrette

CITRUS-CURED JAPANESE HAMACHI

green papaya, preserved peaches, arugula, puffed quinoa

SEARED SEA SCALLOPS

marinated bean salad, burrata, red onion vinaigrette, coral tuile

GRILLED PRIME FLAT IRON STEAK

red pepper coulis, sweet corn hash, chimichurri

CARROT CAKE

cream cheese Bavarian, roasted pineapple, toasted coconut

Sommelier Tastings

Five Pairings 60

Pairings are in addition to the Tasting Menu

SPINACH ARANCINI

N/V Eyrie Sparkling Rose, Dundee Hills, Willamette Valley

CITRUS-CURED JAPANESE HAMACHI

2018 Lena Filliatreau Chenin Blanc, Loire Valley, France

SEARED SEA SCALLOPS

2020 Craggy Range Sauvignon Blanc, Martinborough, New Zealand

GRILLED PRIME FLAT IRON STEAK

2018 Cliff Lede Cabernet Sauvignon, Stag's Leap District, Napa Valley

CARROT CAKE

Palazzino Vin Santo, Tuscany, Italy

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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 65
Menu subject to change based on availability of ingredients

First Course

choose one

Crispy marinated tofu

black bean sauce, queso fresco, salsa verde

Spinach Arancini

mozzarella, basil aioli, roasted tomato vinaigrette

MIXED GREEN SALAD

vegetable crudité, sweet herbs, balsamic-sherry vinaigrette

Second Course

choose one

FARINATA CAKES

smoked carrot puree, asparagus, lemon-brown butter vinaigrette

Grilled herbed tofu

Israeli couscous, spring vegetables, pine nut soubise, mint pistou

La Clare farms goat cheese ravioli

wild mushrooms, arugula pesto

Third Course

choose one

BERRIES & CREAM

white chocolate panna cotta, strawberry compote, shortcake croutons

CARROT CAKE

cream cheese Bavarian, roasted pineapple, toasted coconut

CHOCOLATE HAZELNUT MOUSSE CAKE

chocolate praline ganache, hazelnut 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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