You are invited
to our Fall dinner and wine
tasting event. Guests will enjoy a delicious
seven course meal prepared by Chef Tom—think fall,
think garden, think hunting!
Steinke, Wirtz Beverage Wisconsin,
will introduce wines paired with each
First course will be butlered
during the Social.
Seating is limited.
Advance reservations & payment required.
Rhonda at 715-369-1500 ext. 256
Entrée choice— Venison Brasioli or
Smoked Duck Breast
should be known when reservations are made.
Roasted Tomato Tapenade over Basil Pesto Wheat
fresh Mozzarella Cappacola Roll
Wine Pairing: Acacia Red Blend, California
Course Two: Ceviche Verde – Fresh Pacific
Halibut marinated in Lime, with
Avocados, Cilantro, and Jalapenos
Wine Pairing: D:Vine Pinot Grigio, Germany
Course Three: Cream Cheese Potato Soup with
Olive Oil Poached Smoked Pork
Lardon with Crispy Fried Onions and Potato Leaves
Wine Pairing: Greg Norman Chardonnay, California
Course Four: Roasted Squash with Wild Rice
and Shallots Salad over Butter
Lettuce and Fall Greens with a Creamy Sunflower Seed
Wine Pairing: J Lohr Wildflower Valdiguie,
Course Five: Blanched Jicama Alfredo with
Smoked Cherry Tomato Pesto
Wine Pairing: Firesteed Pinot Noir, Oregon
Course Six: Venison Brasioli over Three
Wine Pairing: Filus Malbec, Argentina
Smoked Duck Breast with Butternut Squash and Kale
stuffed Crepe draped with Duck Demi
Wine Pairing: T Series Victoria, Shiraz, Australia
Course Seven: Maple Cheesecake with
Wine Pairing: Graham’s Tawny Port, 10 year, Portugal
Coffee will be served