The Cheesemakers Dinner

with Chef Patrick O'Toole

Saturday, May 26, 2018

Amuse Bouche
Sargento Five Cheese Italian, Smoked Gouda
Spring Asparagus Soup ~ Cheese Fondant ~ Duck Carpaccio

LeClare Family Creamery Goat Cheese & Asparagus Salad
Spiced Chevre ~ Asparagus Flan ~ Pickled Beets
Verjus Vinaigrette ~ Goat Cheese Dressing

Trimbach “Riesling”, Alsace

Henning’s Wisconsin Cheese Hatch Pepper Quinoa Almond Soufflé
Sautéed Halibut ~ Salsify Puree ~ English Peas
Tarragon Fumet ~ Carrot Oil

Mischief and Mayhem “Puligny Montrachet”

Litchi Aquavit Sorbet Sparkling Basil Soup

Deer Creek Cheese The Moon Rabbit Green Chartreuse Grilled Quail Tart
Morel Mushrooms ~ Parsnips ~ Blueberries ~ Toasted Almonds

Emmolo “Merlot”

Saxon Creamery Pastures Cauliflower Cream
Duo of Veal ~ Salt Baked Celery Root ~ Fiddlehead Ferns
Black Truffle Sauce

Kith & Kin “Cabernet Sauvignon”

Sartori Dolcina© Gorgonzola Spring Trio
Strawberries ~ Rhubarb ~ Bittersweet Chocolate

Heinz Eifel “Eiswein”

Grand Cheese Tasting
LeClare ~ Cave Aged Chandoka
Hennings ~ 10 Year Cheddar
Deer Creek ~ Vat 17
Sartori ~ Merlot Bellavitano
Saxon ~ Alpine

Terra D'Oro Zindandel Port

Petite Four
Sargento Parmesan, Four-Year Cheddar, Ricotta
Chocolate Parmesan Tartlet
Tarte Tatin with Cheddar
Lemon Ricotta Cake

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