WISCONSIN ART OF CHEESE DINNER
$125 per person sharing menu
September 27 - reservation only
featuring Chefs Dan Jacobs, Sean Pharr & Kasey Cooke
Lil’ bits : Gougères
Warm Eau Galle Cheese Fontina, pickled shallot, chive
-1st course-
Hoard’s Dairyman Farm Creamery St. Saviour
Apples, Celery, Chervil, Potato
-2nd course-
Roasted Zucchini
Eau Galle Cheese Private Reserve Parmesan Custard, jimmy Nardello Relish
-3rd course-
Pierogi
Meister Cheese Caraway Cheddar, Parsnip, Roasted Pear Jus, Horseradish
-4th course-
Rissole
Braised Beef, Meister Cheese Banana Pepper Jack, chow chow, black garlic ketchup
-5th course-
Welsh Rarebit
Little Brown Cow Cheese Aged Cheddar, Madison Sourdough, Worcestershire, Banger
-dessert-
Tart
Roasted Malt Barley and Kingston Creamery™ Gorgonzola Cheese, rye short crust, Crème Fraiche
*Vegetarian options for 4th and 5th courses available upon request*
due to the nature of this dinner no other substitutions will be available