Sunday, April 12 from 10 AM - 2 PM

Three-course brunch menu
Choose one dish from the following three-course options.
$55.95 per person

Executive Chef Nick Wirth  |  Chef de Cuisine Paris Dreibelbis
Executive Sous Chef David Payne | Sous Chef Bradley Fisher
Pastry Chef Annelise Linton

Menu subject to change based on availability of ingredients.

Call for reservations at (414) 765-1166

Appetizers

a choice of

Macerated Berry Parfait

yogurt, crunchy granola, acacia honey

Artisanal Cheese Plate

cured meats, fig preserves, marcona almonds

Thai coconut curry soup

crispy shiitake mushroom, fried peanuts, kafir lime

Seared lump crab cake

avocado purée, pickled mango salsa
(additional 4)

Bloody Mary Shrimp Cocktail

celery, pickled veggie skewer

Mixed endive salad

Door County cherries, candied pecans, goat cheese

Smoked Salmon

toasted brioche, crème fraîche, lemon, caper vinaigrette

Main Course

a choice of

Grilled Flank Steak

sweet potato-bacon hash, poached egg, chimichurri sauce

Filet Medallions

potato purée, wild mushrooms, bourbon peppercorn sauce
(additional 8)

Eggs benedict

smoked Uplands ham, Pleasant Ridge reserve, herbed hollandaise

Brioche French Toast

vanilla huckleberry compote, cinnamon butter

Sautéed Salmon

grilled asparagus, potato pancake, lemon butter sauce

Seared Tuna

arugula-citrus salad, shaved fennel, piquillo peppers, Romesco sauce

Butter-poached lobster

potato-onion frittata, chorizo hollandaise, chorizo crumble
(additional 10)

Buckwheat Crêpe

wild mushrooms, sautéed spinach, white cheddar, tomato ragout

Desserts

a choice of

Tres Leches Cake

strawberry sorbet, fresh strawberry

Milk Chocolate Crémeux

almond cake, candied almonds, vanilla ice cream

Key Lime

lime curd, graham crumble, lime meringue, toasted coconut

Honey Cake

blueberries, fresh mint, chantilly cream

Sorbet Trio

coconut, passionfruit, raspberry