If you have dietary restrictions kindly let us know when you register so the chef can ensure that your meal is deliciously appropriate. If you wish to confirm or change your selection contact Connie Kittleson (262) 389-1055‬.

FIRST COURSE
Medley of Mixed Greens
Cherry tomato halves, carrots, cucumbers, onions and pretzel croutons on fresh greens ready to be dressed to your taste with Balsamic Vinaigrette or Creamy Parmesan Peppercorn.

ENTRÉE SELECTIONS
​Seared Filet Au Poivre
A six-ounce peppercorn seared beef filet is enhanced by a savory green peppercorn sauce. Partnered with a risotto cake, julienned rutabaga and carrots.
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Almond Sole
A mild and flaky white fish filet blanketed with a delicate duet of breadcrumbs and almonds is finished with a buttery shallot caper sauce, fresh parsley and toasted almonds. Accompanied by herbed jasmine rice and steamed green beans.

Mushroom and Spinach Risotto Cakes
Creamy arborio rice is composed into satisfying cakes with sautéed cremini mushrooms, diced tomatoes, zucchini, shallots, garlic and parmesan cheese. Paired with roasted root vegetables.

DESSERT
Turtle Cheesecake
Ribbons of chocolate and caramel sauce wrap this classic New York cheesecake topped with candied pecans and fresh cream.

WINE CHOICES
Sauvignon Blanc, Angeline  Sonoma City, California
Bursts with exotic tropical aromas, bright citrus acidity and a clean finish
 
Chardonnay, Concannon  Central Coast, Livermore, California
Delicate citrus bouquet, juicy tropical fruit flavors, toasted vanilla and a balanced bright acidity
 
Pinot Nero, Le Pianure  Venezia, Italy
Youthful cranberry, pepper and rhubarb keep this fresh and light but with a surprising big mouthfeel
 
Cabernet Sauvignon, Shannon Ridge  Lake County, California
Full of blackberry, dried cranberry, pepper and allspice, this finishes with cedar, ripe fruit and toasted oak