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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!
John
Steinke, Wirtz Beverage Wisconsin,
will introduce wines paired with each
course. |
First course will be butlered
during the Social. |
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Seating is limited.
Advance reservations & payment required.
Contact
Rhonda at 715-369-1500 ext. 256
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Entrée choice— Venison Brasioli or
Smoked Duck Breast
should be known when reservations are made. |
Butlered Hors
d’oeuvre:
Roasted Tomato Tapenade over Basil Pesto Wheat
Crisp with
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
Cilantro Dressing
Wine Pairing: J Lohr Wildflower Valdiguie,
California
Course Five: Blanched Jicama Alfredo with
Smoked Cherry Tomato Pesto
Wine Pairing: Firesteed Pinot Noir, Oregon
Course Six: Venison Brasioli over Three
Cheese Polenta
Wine Pairing: Filus Malbec, Argentina
OR
Smoked Duck Breast with Butternut Squash and Kale
Confit
stuffed Crepe draped with Duck Demi
Wine Pairing: T Series Victoria, Shiraz, Australia
Course Seven: Maple Cheesecake with
Maple-Cranberry Compote
Wine Pairing: Graham’s Tawny Port, 10 year, Portugal
Coffee will be served
after Dessert.
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