Chef's choice Of four Charcuterie Items.

Chef's choice Of four Wisconsin cheeses.

Two cheeses and two Charcuterie Items.

Burrata, raspberry agrodolce, lettuces and smoked almonds.

Corn soup, hedgehog mushrooms, corn, creme fraiche and chive.

Pancetta, apple, walnut, buttermilk blue cheese, red wine vinaigrette.

Scarlet runner beans, kimchi, bacon bread crumb and pork jus.

Smoked paprika aioli, shallot, caper, black salt, arugula, sarvecchio and toast.

Mustard, concord Cabernet jam, lettuces and rye toast.

Fingerling potato, herb butter, pea tendril, butterball potatoes, sorrel, caper, pickled onion and arugula bagna cauda.

Papardelle, woodear mushroom, chili and sarvecchio.

Green garlic sausage, parsnip, sweet potato, turnip, carrot, celery root, kale and mustard pork jus.

Merguez sausage, lamb bacon, Brussels sprouts, potatoes, parsnips and lamb jus.

Bacon, celery root, carrot, radish, turnip, horseradish and beef jus.

Musquee de provence squash, oyster mushroom, egg, pea tendril and mustard creme fraiche.

Duck confit, pheasant wild rice sausage, chard, polenta and sherry duck jus.

Lemon goat cheese rhubarb tart, aronia gastrique, peach ice cream and candied walnuts.

Tabal chocolate cake, hazelnut mascarpone cream, cacao nib tuile and caramel frangelico anglaise.

Rhubarb goat cheese, rosemary fernet anglaise, hazelnut Florentine and whipped cream.

Salted carmel mousse, dark chocolate hazelnut, espresso anglaise and hazelnut croquant.

Rhubarb cobbler, oatmeal streusel and strawberry ice cream.