2nd Course: Entree (Choose One)
Walleye Meuniere, Paired with Chimay White
Pan Roasted Walleye, caper lemon beurre blanc, dill roasted new potatoes and blanched broccolini.
8oz. Steakwurze Bistro Fillet, Paired with Chimay Red
Bistro Fillet marinated with (mustard, garlic, Asbach, thyme) Horseradish whipped potatoes, heirloom carrots, topped with orange compound butter.
Veal Jager-Rahmschnitzel, Paired with Chimay Gold
Flour-dusted Veal, mushroom cream sauce, served over egg noodles and braised cabbage, garnished with chives.
3rd Course: Dessert (Choose One)
Bavarian Chocolate Dipped Strawberries
Fresh strawberries, Bavarian dark chocolate, white chocolate drizzle, sea salt.
Lemon Creme Brulee
Lemon custard, caramelized sugar with a berry garnish.