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Sample Menus

chef's table milwaukee

Below are sample menus from past events.

Our philosophy is to develop a custom menu for each event with beverage pairings.

Contact us to create & customize the perfect menu for your event.

Bow Tie Gentlemen’s Lunch



Salmon Mousse on Toast Point with Crème Fraiche & Caviar Foie Gras & Pork Terrine with Quince Jam


Course One

Frog Leg Soupe En Croute


Course Two

Bacon-Wrapped Monkfish with Lobster


Course Three

White Truffle Veal Blanquette


Course Four

Roquefort, Delin de Bourgogne & Petit Livarot Cheese with Marcona Almonds, Brandied Cherries & French Baguette


Course Five

Contemporary Chestnut Mont Blanc

Business Dinner


Selections of Passed Appetizers


Course One

Mache Lettuce, Grilled Ramps, Porcini Mushrooms,

Fava Beans, Shaved Asiago Cheese & Umbrian Olive Oil


Course Two

Sicilian Style Baked Halibut Layered with Sliced Potato,

Grana Padano Cheese & Tomato

Paired With: Arneis


Course Three

Ragu alla Bolognese with Penne Pasta

Paired With: Pinot Noir


Course Four

Roasted Pheasant Rotello with Natural Sauce on

Creamy Polenta & Grilled Vegetables

Paired With: Brunello


Course Five

Wild Strawberries with Aged Balsamic Syrup & Zabaione Paired With: Moscato d’Asti


Course Six

Family Style Cheese Board with Appropriate Accoutrements Paired With: Moscato d’Asti

The Whitefish Bay Wine Club


Selection of Passed Appetizers


First Course

Chilled Oysters on a Bed of Potatoes with Cream & Caviar

Paired With: 2007 Corton-Charlemagne, Grand Cru, Louis Latour


Second Course

Rabbit Ragu Pasta Tube

with Celery Root Puree & Natural Jus

Paired With: 2002 Clos de Tart, Grand Cru, Mommessin


Third Course

Trio of Truffled Veal with Polenta, Mushrooms,

Pearl Onion, Spinach & Melba Toast

Paired With: 2009 Corton, Grand Cru, Domaine de la Romanée-Conti


Fourth Course

Steer Tenderloin & Foie Gras Slider on Pretzel Roll with Gruyere Cheese, Caramelized Onion & Bacon Accompanied by Cheddar Frites

Paired With: 2006 Echezeaux, Grand Cru, Domaine de la Romanée-Conti


Fifth Course

Panettone Bread Pudding with Roquefort Whipped Cream

Paired With: 1998 Château d’Yquem & 2003 Latour Blanche

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