May 19th, 2011
Hosted by Executive Chef Blake Schar and Door Peninsula Winery Winemaker Paul Santoriello. Enjoy six courses, each paired with a carefully selected wine designed to compliment every bite.
Six for $60! The best meal you've had in a loooooong time!
MAKE RESERVATIONS TODAY! CALL 920-868-COOP (2667)
Pan Seared Scallops
Large Sea scallops served with parsnip puree and topped with a turmeric brown butter
Beef Carpaccio
Flash seared tenderloin of choice beef sliced paper thin and served with roasted radishes, arugula~fennel salad, topped with candied hazelnuts and served with a lemon parsley vinaigrette.
Duck Confit Ravioli
A pan-fried braised duck ravioli served with sautéed bok choy and Swiss chard and topped with natural duck jus.
Veal Asseiette
Tenderloin of veal encased in seasoned ground veal. Served with a sweet potato gratin, sugar snap peas and whole grain mustard demi glace.
Baked Brie
Domestic Brie cheese wrapped in puff pastry, baked golden brown and served with orange~tomato preserves and fresh strawberries.
Apple Strudel
Spiced Granny smith apples and pecans in a baked phyllo dough crust with caramel sauce.
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