More sample menus from past events...

Board of Directors Dinner

 

Crème Vishyssoise Glacée

A Milwaukee Club Favorite Paired With: Louis Roederer Cristal Champagne

 

Table Side Caesar Salad

Crisp Romaine Lettuce tossed in alla Minute Dressing, Croutons & Parmesan Cheese Paired With: Louis Roederer Cristal Champagne

 

Provencal Roast Leg of Lamb

With Mint Jus, Root Vegetable Pave & Truffle Whipped Potatoes Paired With: 1982 Chateau Gloria St. Julien & 2004 Barbi Brunello di Montalcino

 

Trio of French Cheese

Served with Sliced French Baguette & Appropriate Accoutrements Paired With: 1991 Dow’s Vintage Porto

A Time Honored Tradition Of Birds & Burgundy

 

A Specially Prepared Degustation

 

Charcuterie

Pheasant Galantine, Chicken Liver Mousse & Duck Confit with French Baguettes & Accoutrements

 

Pan Fried

SquabIn Currant Sauce with Fennel & Orange

 

Coq au Vin

Over Mashed Potatoes with Foraged Mushrooms & Pearl Onions

 

Oeufs a la Neige

Poached Meringue Over Crème Anglaise with Caramel Sauce

30th Birthday Party

 

Smoked Salmon Calla Lily

Green Onion, Truffle Essence, Horseradish Cream, Caviar & Fennel Pollen Paired With: NV Laurent-Perrier, Brut

 

Asparagus Cornet

Puff Pastry, Grilled Asparagus, Tomato Concasse, Fonduta, Prosciutto & Quail Egg Paired With: 2011 Gruner Veltiner Kremstal Reserve

 

Miso Glazed Halibut

Sun Choke Chips, Micro Cilantro Salad Dressed In Coconut Mango Vinaigrette Paired With: 2007 Corton-Charlemagne, Grand Cru, Louis Latour

 

Fire Roasted Spiny Lobster Tail

Butter Braised Fennel, Chardonnay Risotto, Fennel Frond & Apricot With Lemon Grass-Jalapeno Vinaigrette Paired With: 2010 Far Niente, Chardonnay

 

Braised Quail

Mixed Baby Greens, Goat Cheese, Spiced Hazel Nuts, Roasted Beets & 18 Year Balsamic Paired With: 2009 Peter Michael L’ Esprit Des Pavots

 

Pheasant Galantine

Rolled With Pistachio Nuts & Bing Cherries Accompanied By Natural Jus & Yukon Gold Mashers Paired With: 2002 Clos De Tart, Grand Cru, Mommessin

 

Wild Shot Duck RaguIn

Pappardelle Pasta With Grana Padano Cheese & French Butter Paired With: 1995 DOCG Poggio All’Oro Brunello Di Montalcino Riserva

 

Duet Of Rabbit

Chops & Confit With Polenta & Roasted Peppers Paired With: 2002 DOCG Conterno Riserva Barolo

 

Oven Roasted Pig Trotter

Stuffed With A Force Meat Of Chicken Supreme, Morel Mushrooms & Sweet Breads Paired With: 2006 Robert Foley Napa Valley Merlot

 

Tenderloin Slider

On Pretzel Roll With Caramelized Ramps, Gruyere Cheese, Bacon & Torchon De Foie Gras Accompanied by Truffled Frites Paired With: 2005 Robert Foley Howell Mountain Cabernet Sauvignon

 

Tarte Tatin

With Burnt Honey Gelato, Caramel Sauce & Foie Gras Paired With: 2000 Chateau d’Yquem

 

Imported Cheese

With Appropriate Accoutrements

Paired With: 1994 Fonseca Late Bottled Vintage Porto

Clos Pegase Wine Dinner


Passed Appetizers

 

Seared Day Boat Scallop Salad

Mixed Greens, Apples, Toasted Brioche, Honey-Pear Vinaigrette & Himalayan Salt Paired With: Hommage Artist Series Reserve Chardonnay

 

Pheasant Confit Beggars Purse

On Wild Rice With Sausage & Foraged Mushrooms Paired With: Mitsuko’s Vineyard Pinot Noir

 

Skillet Fried Duck Breast

Plum Gastrique & Cherry Risotto Paired With: Merlot

 

Tournedo Of Beef

Tobacco Custard, Summer Market Vegetables, Roasted Heirloom Potatoes & Blackcurrant-Port Reduction Paired With: Hommage Artist Series Reserve Cabernet Sauvignon

 

Orange Stone Fruit Tarte Tatin

Topped With Foie Gras & Burnt Honey Gelato Paired With: Late Harvest Chardonnay

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