Recipes, menus, ideas . . .

Appetizer style wedding reception

Butter poached whitefish cheeks with lemon, herb and roasted garlic

Vegetable Tandori skewers

Hickory smoked eye of round with roasted garlic-blue cheese spread and frazzled leek on crostini

Cheese, charcuterie and fruit

Wisconsin cheese, hand crafted charcuterie and champagne marinated fruit with fresh mint

Walleye Rueben

Pan seared walleye on marble rye toast points with sweet and sour coleslaw and swiss cheese

Curried chickpea stuffed roasted squashes

Summer squash filled with a herb, roasted garlic and curried seasoned chickpea spread

Mushroom wellington spirals

Caramelized mushrooms,, onions, herbs and puff pastry rolled together and baked crispy

Port wine poached Beef tenderloin on cranberry-mushroom crostini with brie and frazzled leeks

Spring vegetable vol-au-vent

Spring vegetables fondue served in crisp puff pastry

Vegetarian dirty rice fritters with Remoulade sauce

Risottos

Seafood, vegetarian themed made in small batches

Dried cherry glazed bacon wrapped pork loin with cherry compote carved to order

Desserts

Schaum torte with macerated berries and champagne whipped cream

Mixed nut bar with Belgium chocolate and sea salt caramel

(think pecan Derby pie but as a bar and with multiple types of nuts)


Birthday Brunch

Fruit salad

Mixture of pineapple, melons, raisins, oranges, grapes and apples

Turkey bacon and spinach quiche

Rich egg custard filled with organic spinach, caramelized onion and topped with fine herbs aged white cheddar cheese

Egg station

Omelets and other eggs cooked to order

Omelet garnishes:Ham, Turkey bacon, Onion, Cheddar cheese, Aged parmesan, Peppers, Broccoli. Peas, Tomatoes

Potatoes O’Brian

Roasted red bliss potatoes mixed with red onion, assorted bell peppers and fine herbs

Buckwheat Pancakes

Whole wheat and buckwheat flours in this homemade batter griddled to order with homemade maple syrup, whipped cream and fresh berries

Blueberry cream cheese crumb

Organic blueberries layered with cream cheese into a moist buttermilk batter topped with streusel

 Lemon-poppy seed pound cake with berry compote

Organic whole wheat flour pound cake swirled with fresh lemon zest and poppy seeds topped with mixed berry compote and honey whipped cream


Birthday Celebration Dinner

Amuse Bouchée

Butter poached sea scallop with tarragon pomme soufflé

Veuve Clicquote Brut-Yellow Label

Appetizer

Goat Cheese confit with caramelized onion, roasted garlic tomato jam Vol-au-vent with mushroom duxelles

Chateau Moncontour Vouray

Soup

Acorn curry bisque, crème Chantilly, almond and toasted seed brickle

Marie-Pierre Manciat Poully-Fuisse

Salad

Roasted beet and carrot salad with ginger cream vinaigrette, peppered walnuts and citrus

Heinz Eifel Riesling

Seafood

 Cioppino with saffron rice, creamed spinach and roasted tomato with herb crostini

Penfolds Bin 28 Kalimna Shariz

Entrée

Port wine poached lamb loin with blue cheese crème and pink peppercorn crusted crispy duck breast glazed with balsamic poultry demi over roasted vegetable hash

A to Z Pinot Noir

 Dessert

Caramel pound cake with lavender infused sauterne poached Seckel pear with honey cream and macerated berries

 B&B


Wine Tasting Dinner Menu

Salads

Roasted vegetable salad with potatoes

Roasted root vegetables seasoned with sea salt and fine herbs roasted and tossed with potatoes and dressed with a goat cheese dressing

Bacon-Brussels sprouts and spinach

Roasted Brussels sprouts and mushroom salad with roasted garlic bacon dressing on a bed of spinach with peppered pecans

Entrees

Poached hanging tenderloin

Brandy peppercorn poached hanging tenderloin served with balsamic roasted cipollini onions, char roasted pepper relish and Maryland crab risotto

Hickory smoked rack of pork

Homemade coriander pork sausage stuffed pork rib smoked with hickory served with aged cheddar crispy polenta, apple-ginger cream reduction

Desserts

Dried fruit pound cake

Dried fruit filled pound cake glazed with a cranberry bourbon reduction and served with Chantilly crème

Blue cheese crème brûlée

Wisconsin bleu cheese blended in crème brûlée custard topped with caramel and candied pear


Graduation Party Buffet

Appetizers

Seasonal fresh fruit display with honey lavender dip

Diablo Shrimp glazed with rum honey coconut glaze

Stuffed Portobello mushrooms with Italian sausage, sweet peppers and roasted garlic

Dinner buffet

Wisconsin “Waldorf” Salad – Bibb lettuce, dried Strawberries, toasted walnuts and fresh blueberries tossed with a light lemon Dijon vinaigrette

Assorted rolls, bread and flavored butters

Chicken galantine forestiere with champagne cream sauce served with tarragon-truffle roasted young potatoes and spring vegetables

Smoked tenderloin slow roasted carved to order served with roasted garlic buttermilk Yukon whipped potatoes and creamed spinach

Desserts

Lemon poppy seed crème brulee with mixed berry compote


Family Dinner

 Appetizers

Shrimp, asparagus and mushroom pizza

Roasted corn-sweet crab cakes with roasted garlic and herb mayonnaise

Caramelized onion twice baked red bliss potatoes

Assorted cheeses, condiments and breads

Mini Shrimp po boy

Bacon wrapped water chestnuts

Dinner

Citrus mint glazed grill roasted corn

Grilled Asparagus with roasted garlic butter

Loaded baked potato salad with apple wood bacon dressing

Steamed King Crab with drawn butter

Grill roasted and smoked prime rib of beef filled with caramelized onion marmalade, roasted garlic and fine herb butter

Poached tenderloin in port wine demi sauce

Desserts

Grilled brown sugar marinated pineapple with vanilla pound cake and golden rum whipped cream

Dark chocolate fruit tart with coco cream

Bass ale brownie and homemade vanilla ice cream and sundae bar

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