Our Culinary Program

Our Chefs & Sample Menus

A new take on the “pop-up” restaurant. Acclaimed chefs present a menu that will activate your senses, nourish your body and elevate your palette. Join us for an exquisite and delicious experience. Limited seating & reservations are required.

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chef brian jensen

Chef Brian Jensen

A life-long traveling culinary enthusiast; Brian has spent his career working in all aspects of the restaurant/hospitality industry. Born and raised in Midwestern Wisconsin, he grew up enjoying the vast bounties the state has to offer. Inspired from a young age of the value of homegrown, foraged, and harvested local offerings, Brian has cultivated a passion for creatively bringing food to life.

Sample Menu

Amuse

Foie Gras Stuffed Door County Cherry/Port Wine Cherry
Gastrique/Macadamia Nut Sand

Pairing: Champagne Toast

1st: Greens

Winter Squash Salad/Frisee/Watercress/Roasted Squash/Maple
Walnut Vinaigrette, Pickled Zucchini/Local Chevre/Cranberry/Red Onion

Pairing: Dry Riesling

#2 Sea

Diver Scallop/Rosemary White Bean Puree/Pomegranate Glaze/
Crisp Pancetta/ Micro Herb

Pairing: White Burgundy/Chardonnay

#3 Pasta

Maine Lobster Ravioli/Mascarpone Lobster Stuffed/Madeira
Cream/Oven Roasted Tomato/Swiss Chard/Nut Crumble/Toast

Pairing: Red Burgundy/Pinot Noir

#4 Farm

Beef Short Rib/Truffle Gouda Potato Gratin/Crisp Leeks/Braising
Jus/Herb Oil

Pairing: Cabernet/Syrah Washington State

#5 Confection

Goats Cheese & Honey Comb Tart/Blueberry

Pairing: Sauternes

chef christopher ray

Chef Christopher Ray

Chef Christopher Ray, USPCA recently honored with becoming a member of the World Association of Chef’s Societies.

“Chef Christopher Ray an authority on game cookery in the United States.” Chef Magazine

Sample Menu

Amuse Bouche

A tasty small appetizer from the chef

First Course

Rabbit Terrine butter poached lobster

Second Course

Pheasant Breast Roulade chicken of the woods, Gorgonzola mousse, roast garlic & date gastrique.’

Third Course

Baby Kale & Apple Salad smoked tomato bisque’, cheese toasted crostini

Fourth Course

Beef Tenderloin (Snake River Farms) roast sweet pepper ragout, grilled asparagus, ancho maple demi

Fifth Course

Sweet Potato Crème Brulé caramelized top

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