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Course One

Salad
Mixed Greens tossed in an
Amaretto Disaronno Balsamic Vinaigrette
with Dates and Prosciutto

Cocktail Pairing: Bellini
Fresh Peaches and Lunetta Prosecco

Course Two

Shrimp Sambuca
Shrimp sautéed in a Gorgonzola Sambuca Cream Sauce

Cocktail Pairing; Negroni Jelly Shot
Campari, Gin and Vermouth

Course Three

Portabella Mushroom Lasagna
Individual Pasta hand rolled and stuffed with Fresh Portabella Mushrooms,
Ricotta and Mozzarella Cheese and finished in a Truffle Cream Sauce

Wine Pairing: Tableside White & Red Wines

Dessert

Italian Baked Apple
Apple baked with Brown Sugar,
Cinnamon and topped with Gelato

Cocktail Pairing: Tuaca Toddy
Italian Brandy, Apple Cider, Whipped Cream and Nutmeg

Whiskey One

Johnny Walker Blue
Cereal notes: Scottish Oak Cake with Granny Smith Apple Jalapeno Jelly

Whiskey Two

Bulleit Bourbon
Sweet Vanilla notes: Vanilla Sweet Potatoes

Whiskey Three

Lagavulin
Peat Smoke notes: Thinly-sliced New York Strip Steak dusted in Expresso

Whiskey Four

Jameson Red Breast
Oak Cast notes: Chi-Chi's Mexican Fried Ice Cream

Course One

Smoked Door County White Fish with Local Organic Bibb Lettuce Salad,
Shaved Radishes, Pickled Beets and Moody Blue Cheese Dressing

Cocktail Pairing: Death’s Door Vodka, Ginger, Cherry Shrub

Course Two

Anishinaabeg Monoomin (Hand Harvested Native American Wild Rice)
with Mushroom Stuffed Duroc Pork Loin, Walnuts and Scallion Puree

Cocktail Pairing: Templeton Rye Porch Cocktail

Course Three

Heirloom Blue Masa and Bison Tamale with Lina Cisco’s Bird Egg Beans,
Tasso Ham and Charred Salsa

Cocktail Pairing: Pisco Sour

Dessert

Sweet Potato, Apple and Sorghum Cake
with Absinthe Cream

Cocktail Pairing: Absinthe Frappe

A Hot Boutique Breakfast with an Irish flair. Hot menu options vary daily.
To complete the meal, we offer scones, cereal, toast, bagels, muffins, yogurt,
fresh fruit, coffee, tea, milk and juice.