Pastiche

Classic onion soup topped with a crouton and melted gruyere.

Two spicy lamb sausages grilled and served over soft polenta with grilled apples and a sherry reduction glace.

Homemade french fries with garlic mayonnaise.

Six shrimp baked in garlic butter with seasoned breadcrumbs and lemon.

Served with gruyere and nicoise olives.

Daily selection of pates, cured meats and sausages served with whole-grain mustard, cornichons and crackers.

3/4 lb of mussels, steamed in butter and white wine with garlic, shallots, and thyme; served with baguette slices.

Four frogs' legs, in a light batter and deep fried, with remoulade sauce.

Six escargots baked in garlic butter with toast points.

Chilled potato and leek soup finished with creme fraiche and chives.

A selection of beets, sliced thick and shingled around frisee lettuce tossed with balsamic dressing, garnished with chevre cheese and finished with drizzles of balsamic glaze and extra-virgin olive oil.

Arugula and duck confit, tossed with fresh oranges and cherries and shaved red onions, sprinkled with bleu cheese and finished with an aged px sherry vinaigrette dressing.

Frisee lettuce tossed in a light dressing with bacon lardons, roquefort, a lightly poached egg and fresh-baked croutons.

Flaked tuna, tomatoes, haricots verts, nicoise olives, capers, hard-cooked egg, potatoes, radishes and capers tossed in red wine dressing and garnished with anchovy fillets.

Fresh mozzarella, vine-ripe tomatoes, fresh basil, balsamic and extra-virgin olive oil.

Cucumbers and tomatoes in a traditional French vinaigrette dressing with mache lettuce and toasted hazelnuts.

Boneless, locally-raised trout, dusted with seasoned flour, pan-fried and finished with slivered almonds tossed in browned butter, haricots verts and roasted potatoes.

10 oz strip steak, crusted with cracked black peppercorns, pan-seared, and finished with a cognac and shallot Demi-glace.

Seared rare with basil oil, Parmigiano Reggiano and ratatouille.

8 oz Strauss lamb chop, grilled medium rare and served over lentils braised with pork belly and brunoise vegetables; finished with a sherry glaze.

Heritage pork chop, grilled medium then topped with a plum, apricot and door county cherry chutney and served with polenta and haricots verts.

Classic French dish of slow-cooked white beans with pork shoulder, duck confit, smoked pork shank, sausage and lamb.

Portabella ravioli, served with sauteed spinach and homemade red sauce and topped with freshly grated Parmigiano Reggiano cheese.

Chicken pieces, marinated in red wine with herbs and seasonings, then slow-cooked with bacon, onions, tomatoes and mushrooms; served with homemade tagliatelle.

8 oz beef flatiron steak on a garlic toast crouton with shallot butter and homemade french fries.

Locally raised duckling, seared medium-rare, topped with chorizo and orange segments, and finished with a natural sauce flavored with Pedro ximenez sherry, haricots verts, and a fall squash and potato dauphinoise.

Thick pork tenderloin filet mignon, wrapped in bacon, seared medium and finished with a natural sauce flavored with riesling and dried apricots, haricots verts and fall squash and potato dauphinoise.

Lightly floured, sauteed and finished with browned butter, capers and a few drops of fresh lemon juice.

Strauss veal sweetbreads, sauteed and served with a mustard and shallot sauce, fresh asparagus and sauteed spaetzles.

Slow-cooked rabbit with wild mushroom risotto topped with freshly grated Parmigiano Reggiano cheese.

Traditional or belgian chocolate, with fresh berries and a homemade sugar cookie.

Flourless chocolate cake topped with whipped ganache and glazed with melted chocolate; served with raspberry grand marnier sauce, creme anglaise and raspberry gelato.

Homemade hazelnut crust with a dense chocolate and hazelnut filling. Served with caramel sauce and frangelico creme anglaise.

Refreshing lemon curd on a homemade pastry crust, topped with meringue and served with caramel sauce.

Selection of four cheeses with fresh fruit, crackers and artisanal wisconsin honey.

Fresh strawberries, ladyfinger layers, mascarpone cream, Belgian chocolate and a touch of grand marnier liqueur.

Pate a choux pastries filled with scoops of locally-produced purple door ice cream, topped with homemade chocolate sauce and garnished with fresh berries.