Dîner aux Fromages
In Wisconsin, cheesemaking is part of our history. Beginning in the 1830s, European immigrants from cheesemaking countries settled in the new territory of Wisconsin and worked the land and raised the livestock to create excellent cheeses. Even today, the Dairy Farmers of Wisconsin, an organization created to promote Wisconsin milk and dairy products, believe that "cheese makes the world a better and happier place." What a great way to celebrate our state’s rich dairy history than showcasing some of our favorite Wisconsin and French cheeses over five courses.
Join us at Bartolotta's Lake Park Bistro as Chef de Cuisine John Raymond and his team create a five-course menu highlighting cheese and pairings with amazing wines.
Soufflé au Fromage avec Fondue a la Truffle
Soufflé of Béchamel and Ossau-Iraty Sheep Cheese, Fontina, and Black Truffle
Barbera D’Alba, De Forville Vendemmia 2017
Coquilles St Jacques au Gruyere
Baked Scallops with Beech Mushrooms and AOP Gruyere Cheese
Crémant D’Alsace, Lucien Albrecht Brut
Ravioli d'Agneau a l'Auvergnate
Braised Lamb Shoulder Ravioli with Fourme d’Ambert
Châteauneuf-du-Pape, Château Husson 2015
Rush Creek Reserve, Triple Cream, Pleasant Ridge Reserve “Aged” Sauternes, and Quince Preserves
Wollersheim Winery, Domaine du Sac 2017
Boulette de Poire
Cider-Poached Pear, Walnut Raisin Filling, Puff Pastry, and Gjetost Fondue