Spring Apple Blossom Dinner at The Orchard
Picture a sea of delicately colored flowers of pink and white dancing in the breeze, the tantalizing sweet aromas wafting past your nose, the undeniable truth that spring has come and the summer season is upon us. Now, imagine a culinary event with an incredible four-course dinner set in the midst of this beautiful landscape.
The team at The Peck & Bushel Barn is excited to host our first ever Spring Apple Blossom Dinner at The Orchard. We will begin with a welcome reception in the Barn featuring passed hors d'oeuvres and the opportunity to walk into the orchard to view the apple blossoms (weather permitting). Please join us as Executive Chef Andrew Muraski and the Bartolotta Restaurants culinary team create a four-course, plated dinner highlighting the tastes and scents of the season with Wisconsin farm-grown produce.
This unique dining experience is limited to 120 guests, and tickets for this event are expected to go quickly! Purchase yours today to ensure you are able to partake in this spring feast at The Peck & Bushel Barn!
Passed Hors d'oeuvres
Artisanal cheese breadsticks
Pork belly confit with romesco and hop dust
Stracciatella cheese, cranberry rye crisp with blackberry preserves
Boursin stuffed mushrooms, herbed bread crumb
Arugula and Muzuma salad
Yellow and candy stripe beets with an orange sherry vinaigrette,
Marcona almonds, and farm cheese
Ca del Sarto Pinot Grigio, Italy
Plymouth Springs Rainbow Trout with watercress, new potatoes,
breakfast radish, and a rosé Bbuerre blanc
Jose Antonio Garcia Godello, Bierzo Spain
Marinated and grilled served with a succotash of lima beans, asparagus,
peas, red pepper, fiddlehead ferns, and garlic chard stems with a squash blossom garnish
Shannon Ridge Cabernet, Lake County CA
Served with a maple and brown sugar crumble