THE CHEF'S TABLE - MILWAUKEE'S ONLY PERSONALIZED PRIVATE DINING RESTAURANT & EVENT VENUE
More sample menus from past events...
Board of Directors Dinner
Crème Vishyssoise Glacée
A Milwaukee Club Favorite Paired With: Louis Roederer Cristal Champagne
Table Side Caesar Salad
Crisp Romaine Lettuce tossed in alla Minute Dressing, Croutons & Parmesan Cheese Paired With: Louis Roederer Cristal Champagne
Provencal Roast Leg of Lamb
With Mint Jus, Root Vegetable Pave & Truffle Whipped Potatoes Paired With: 1982 Chateau Gloria St. Julien & 2004 Barbi Brunello di Montalcino
Trio of French Cheese
Served with Sliced French Baguette & Appropriate Accoutrements Paired With: 1991 Dow’s Vintage Porto
A Time Honored Tradition Of Birds & Burgundy
A Specially Prepared Degustation
Charcuterie
Pheasant Galantine, Chicken Liver Mousse & Duck Confit with French Baguettes & Accoutrements
Pan Fried
SquabIn Currant Sauce with Fennel & Orange
Coq au Vin
Over Mashed Potatoes with Foraged Mushrooms & Pearl Onions
Oeufs a la Neige
Poached Meringue Over Crème Anglaise with Caramel Sauce
30th Birthday Party
Smoked Salmon Calla Lily
Green Onion, Truffle Essence, Horseradish Cream, Caviar & Fennel Pollen Paired With: NV Laurent-Perrier, Brut
Asparagus Cornet
Puff Pastry, Grilled Asparagus, Tomato Concasse, Fonduta, Prosciutto & Quail Egg Paired With: 2011 Gruner Veltiner Kremstal Reserve
Miso Glazed Halibut
Sun Choke Chips, Micro Cilantro Salad Dressed In Coconut Mango Vinaigrette Paired With: 2007 Corton-Charlemagne, Grand Cru, Louis Latour
Fire Roasted Spiny Lobster Tail
Butter Braised Fennel, Chardonnay Risotto, Fennel Frond & Apricot With Lemon Grass-Jalapeno Vinaigrette Paired With: 2010 Far Niente, Chardonnay
Braised Quail
Mixed Baby Greens, Goat Cheese, Spiced Hazel Nuts, Roasted Beets & 18 Year Balsamic Paired With: 2009 Peter Michael L’ Esprit Des Pavots
Pheasant Galantine
Rolled With Pistachio Nuts & Bing Cherries Accompanied By Natural Jus & Yukon Gold Mashers Paired With: 2002 Clos De Tart, Grand Cru, Mommessin
Wild Shot Duck RaguIn
Pappardelle Pasta With Grana Padano Cheese & French Butter Paired With: 1995 DOCG Poggio All’Oro Brunello Di Montalcino Riserva
Duet Of Rabbit
Chops & Confit With Polenta & Roasted Peppers Paired With: 2002 DOCG Conterno Riserva Barolo
Oven Roasted Pig Trotter
Stuffed With A Force Meat Of Chicken Supreme, Morel Mushrooms & Sweet Breads Paired With: 2006 Robert Foley Napa Valley Merlot
Tenderloin Slider
On Pretzel Roll With Caramelized Ramps, Gruyere Cheese, Bacon & Torchon De Foie Gras Accompanied by Truffled Frites Paired With: 2005 Robert Foley Howell Mountain Cabernet Sauvignon
Tarte Tatin
With Burnt Honey Gelato, Caramel Sauce & Foie Gras Paired With: 2000 Chateau d’Yquem
Imported Cheese
With Appropriate Accoutrements
Paired With: 1994 Fonseca Late Bottled Vintage Porto
Clos Pegase Wine Dinner
Passed Appetizers
Seared Day Boat Scallop Salad
Mixed Greens, Apples, Toasted Brioche, Honey-Pear Vinaigrette & Himalayan Salt Paired With: Hommage Artist Series Reserve Chardonnay
Pheasant Confit Beggars Purse
On Wild Rice With Sausage & Foraged Mushrooms Paired With: Mitsuko’s Vineyard Pinot Noir
Skillet Fried Duck Breast
Plum Gastrique & Cherry Risotto Paired With: Merlot
Tournedo Of Beef
Tobacco Custard, Summer Market Vegetables, Roasted Heirloom Potatoes & Blackcurrant-Port Reduction Paired With: Hommage Artist Series Reserve Cabernet Sauvignon
Orange Stone Fruit Tarte Tatin
Topped With Foie Gras & Burnt Honey Gelato Paired With: Late Harvest Chardonnay
Contact us to create & customize the perfect menu for your event.