Thursday – May 05, 2016

Cuisine Menu

Download Menu (pdf)

May 3-5, 2016

We support local sustainable foods. Some of our partners include Pinehold Gardens, Jeff-Leen Farms, Anodyne Coffee, and Maple Creek Farms.
 

Soups

Tuesday & Thursday – Tuscan White Bean with parmesan, croutons, and olive oil, 4
Wednesday - Beef Consommé with mushrooms, zucchini and carrots, 5
Seafood Bisque with sherry foam, lobster, and grilled corn, 5
 

Salads

Bibb Lettuce Wedge with fennel, sun dried tomatoes, fried capers, and creamy romano dressing*, 5
Iceberg Salad with lamb bacon, cucumber, tomato, feta cheese, and preserved lemon vinaigrette, 5
 

Small Plates

Shrimp Cocktail with Creole Remoulade, 8
Seared Sea Scallops with artichoke and pepperonato, and lemon-parsley beurre blanc, 8
Pappardelle Pasta with mint-basil-pistachio pesto**, and mascarpone, 7
 

Large Plates

Braised Duck Leg Cassoulet with white beans, lamb sausage, and grilled green and yellow squash, 14
Herb Marinated Grilled Beef Hanger Steak* with celery root puree, sautéed spinach with raisins, and sauce Robert, 15
Fresh Fish with braised lentils, grilled green and yellow squash, and beurre blanc or béarnaise sauce, 15
Jeff Leen Chicken breast and saltimbocca roulade, with celery root puree, sautéed spinach with raisins, and bercy sauce 5
 

Desserts

(Prepared by the Culinary Arts Baking & Pastry Class ) 

Puerto Rican Flan, 5
Warm Grand Marnier Chocolate Souffle, 5
Mango or Raspberry, or Passion Fruit Sorbet, 4
 
 

If you have any food allergies please notify your server when ordering.

Please note that our kitchen does not have a dedicated allergen-free area.

*Consuming undercooked or raw foods of animal origin may increase your risk of food-borne illness

**Contains nuts

 

Wisconsin sales tax of 5.6% will be added to your bill

Ask your server about $1 parking in the BMO Harris Bradley Center Parking Structure