Cuisine

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