The Cheesemakers Dinner

with Chef Patrick O'Toole

Saturday, May 25, 2019
6:30 pm

Sargento Cheese Amuse-Bouche:

LeClare Family Creamery Goat Cheese & Little Neck Clam Salad
Cave Aged Chandoka ~ French Green Lentils ~ Asparagus ~ Herbed Chèvre
Verjus Vinaigrette ~ Viognier Gelée

Pine Ridge Chenin Blanc Viognier

Henning’s Peppercorn Cheddar Cheese Risotto
Wild Ramps ~ English Peas ~ Pea Shoots

Pinot Grigio

Door Artisan Cheese Company Zivile Cheese “Fontina” Cream 
Sautéed Plymouth Spring’s Trout ~ Daclette Cheese ~ Morel Mushrooms ~ Watercress
Herb Fumet

Rombauer Chardonnay

Ginger Lime Sorbet

Deer Creek Vat 17 World Cheddar Cheese Fondant
Roasted Breast of Squab ~ Melted Onions ~ Fig Chutney ~ Forbidden Fried Rice
Fig Gastrique ~ The Doe

Davis Bynum Russian River Valley Pinot Noir

Wisconsin Aging and Grading Harmony White Cheddar Vegetable Gratin
Roasted Lamb Chop
Rosemary Sauce

Cabernet Sauvignon

Saxon Creamery Snowfield’s Potato Gratin
Cast Iron Seared Rib Eye of Beef
Dried Cherry Balsamic Sauce

Big California Zin

Sartori Dolcina Gorgonzola Spring Trio
Strawberries ~ Rhubarb ~ Bittersweet Chocolate

Late Harvest Riesling

Sargento Cheese Petite Four

$110 per person, plus tax and gratuity.
Reservations are required. Call (920) 876-5840 or click here for reservations.