THE CHEF'S TABLE - MILWAUKEE'S ONLY PERSONALIZED PRIVATE DINING RESTAURANT & EVENT VENUE
Sample Menus
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
Appetizers
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