Mistral Restaurant

with Kumquat Preserve & Grilled Country Bread

with Apple Cider Vinegar

with Confit of Duck In Brioche, Tart Wisconsin Cherries

with Tiny Tomatoes, Arugula & Shaved Parmesan

with Winter Vegetable RªtÕ, Maple Cumin Glaze

with Wild Mushroom Risotto, Dried Cranberry Gastrique

with a Gratin of Celery Root, Chantenay Carrot & Haricot Verts

with Root Vegetable Hash, Cognac & Green Peppercorn

With Horseradish Whipped Potatoes, Garl

with Lemon & Capers, Sauté of Spinach & Onion