Cuisine
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Chef Ryan Nolan
Menu
First Course
Smoked Pork Belly – Spicy Apricot Glaze – Brussel Sprout – Shiitake Mushrooms –
Pickled Bell Pepper – Cranberry Gastrique
Second Course
Carrot/Maple Bisque – Cinnamon Walnuts – Bacon
Third Course
Field Greens – Balsamic Roasted Grapes – Candied Hazelnuts – Crumbled Goat
Cheese – Roasted Sweet Potato Vinaigrette
Fourth Course
Sous Vide Beef Short Rib – Red Verjus Poached Carrot – Whipped Kennebec Potatoes – Kale/Pistachio Gremolata – Demi Glace
Fifth Course
Almond Cake – Door County Cherry/Orange Compote – Sour Cream Crème Chantilly