Executive Chef Nick Wirth 
Chef de Cuisine Brent Davis

 

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

CRISPY PORK BELLY

rice crusted shrimp, passion fruit custard, banana, Fresno chili

FOIE GRAS

brown butter pumpkin bread, demi-sec grapes, sauternes syrup, pepita
$8 supplemental​​​​​​​

SAUTÉED SCALLOP

rutabaga puree, pickled pear, Brussels sprouts, blood orange

Pork Bolognese

heritage pork, pancetta, house-made tagliatelle pasta, fresh oregano, aged parmesan cheese

CITRUS CURED KAMPACHI

mango puree, jicama, Italian sweet pepper, Thai basil

FRISéE SALAD

Door County cherry, poached apple, creamy gorgonzola dressing, candied pecans

DUCK DUMPLINGS

roasted maitake mushroom, duck consommé, garlic crunch, fresh mint

BROWN BUTTER PARSNIP BISQUE

maple granola, sherry gastrique, smoked paprika

Second Course

choose one

SWORDFISH

citrus polenta, PEI mussels, cerignola olives, smoked tomato broth, petite greens​​​​​​​​​​​​​​

WAGYU FLAT IRON STEAK

sweet potato hash, roasted poblano, charred lime chimichurri, cotija cheese $12 supplemental

SABLEFISH

jasmine rice, sweet chili glazed cabbage, pickled carrots, lemongrass-peanut sauce

PEKIN DUCK BREAST

barley pilaf, fermented honey-glazed carrots, LaClare Farms chèvre, duck jus

SALMON

honeynut squash purée, sautéed caulilini, caper white wine butter

FILET MEDALLION

parsnip puree, confit fingerling potato, caramelized Brussels sprouts, sauce Robert

DUROC PORK CHOP

bacon sage spoon bread, apple cider-braised greens, apple butter, pork jus

Third Course

choose one

SPICED CHEESECAKE

pumpkin, ginger snap, pecan, maple

CHOCOLATE HAZELNUT PAVE

banana gelee, hazelnut cream, banana caramel, hazelnut Florentine

TARTE TARTIN

pear, caramel, mascarpone, almond toffee, fennel pollen

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection

CARROT CAKE

pistachio, saffron, quince, sultanas, kataifi

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. 

SEARED SEA SCALLOP

rutabaga purée, pickled pear, brussels sprouts, blood orange

FRISéE SALAD

Door County cherry, poached apple, creamy gorgonzola dressing, candied pecans

Pork Bolognese

heritage pork, pancetta, house-made tagliatelle pasta, fresh oregano, aged parmesan cheese

FILET MEDALLION

parsnip purée, confit fingerling potato, caramelized Brussels sprouts, sauce Robert

CHOCOLATE HAZELNUT PAVE

banana gelee, hazelnut cream, banana caramel, hazelnut Florentine

Sommelier Tastings

Five Pairings 60

Pairings are in addition to the Tasting Menu

SEARED SEA SCALLOP

2021 Ridge Vineyards Grenache Blanc, Paso Robles, California

FRISéE SALAD

2020 Château d’Aqueria Tavel Rosé, Rhone Valley, France

PORK BOLOGNESE

2019 Ciacci Piccolomini D'Argona, Rosso di Montalcino, Tuscany, Italy

FILET MEDALLION

2020 Matthews Winery, Claret, Columbia Valley, Washington

CHOCOLATE HAZELNUT PAVE

The Rare Wine Co. Historic Series Madeira, New York malmsey Special Reserve, Portugal

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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

BROWN BUTTER PARSNIP BISQUE

maple granola, sherry gastrique, smoked paprika

FRISéE SALAD

Door County cherry, poached apple, creamy gorgonzola dressing, candied pecans

FRIED BRUSSELS SPROUTS

balsamic glaze, honeynut squash purée, toasted pepita, feta

Second Course

choose one

MUSHROOM RISOTTO

marsala reduction, fried sage, aged parmesan, fine herbs

FRIED POLENTA

sweet potato hash, roasted poblano, charred lime chimichurri, Cotija cheese

SOY-MARINATED TOFU

jasmine rice, sweet chili-glazed cabbage, pickled carrots, lemongrass-peanut sauce

Third Course

choose one

SPICED CHEESECAKE

pumpkin, ginger snap, pecan, maple

Tarte Tatin

pear, caramel, mascarpone, almond toffee, fennel pollen

CARROT CAKE

pistachio, saffron, quince, sultanas, kataifi

CHOCOLATE HAZELNUT PAVE

banana gelee, hazelnut cream, banana caramel, hazelnut Florentine

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection​​​​​​​

WISCONSIN CHEESE SELECTION

fruit preserve, local honey, Marcona almonds  $7 supplemental

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