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.
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
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