Spinalis Steak, Thyme-Garlic Butter, Truffled Demi-Glace
Pan-seared spinalis steak with a thyme, garlic, and shallot butter baste · potato purée · winter asparagus medley · black truffle and dark chocolate demi-glace

Palate cleanser: Whipped white chocolate vanilla bean ganache macaron

Thai Pork Belly Fried Rice
A modern take on classic Thai fried rice with slow roasted Pork Belly, coconut infused White Rice, Thai Basil slaw, crispy Rice Noodles and a sweet-sticky Ginger glaze!

28 Layer Lasagna
Inspired by Wisconsin and Lake Geneva–sourced local ingredients and rooted in traditional Italian meat ragù, Bolognese, and red wine–slow-braised preparations, this dish draws from Italian grandmother–style recipes passed down through generations. Viewing food not only as sustenance but as nourishment, we have incorporated several key ingredients known for their natural digestive benefits—shiso, turmeric, and black garlic—traditionally associated with easing bloating, indigestion, and inflammation. To deliver a complete Italian experience, the dish is complemented by house-made focaccia and a sweet corn tiramisu, thoughtfully chosen to balance and enhance the overall concept.

Obatzda-Pretzel Sliders
Obatzda pretzel sliders are a German-inspired, popular Oktoberfest appetizer featuring a small, soft home-made pretzel bun filled with a brie cheese spread that has watermelon and purple radishes, onions, stone ground mustard and Nappa cabbage incorporated into it and served with fresh, creamy homemade beer cheese. 

Temple of Thai Roast Duck
Temple of Thai Roast Duck with Red Curry, Pineapple, Fresh Bamboo Shoots, and Lime

Moroccan Chicken & Apricot Tagine with Saffron Couscous
Traditional Chicken and Apricot Tagine over Slow-Roasted Saffron Couscous with Raisins and Almonds

Thai Basil Green Curry Chicken with Jasmine Rice
Green Thai Curry with Thai eggplant, bamboo shoots, chicken thigh, Thai basil, red pepper and jasmine rice.

Pork Jägerschnitzel
Golden, crispy pork cutlets, tender and juicy inside, are coated in a delicate breadcrumb crust and pan-fried to perfection. They’re served with a velvety mushroom cream sauce, brimming with earthy mushrooms and a hint of fresh herbs, creating a comforting and indulgent dish that’s both rustic and elegant.

Moroccan Almond Cigars
Phyllo dough wrapped around a ground almond and orange blossom filling, dipped in a honey sauce.

A Classic French Café Lunch
Authentic French onion soup served in a teardrop spoon, accompanied by a Fromage de Beurre baguette featuring two regional French cheeses and a house-made herbes de Provence–infused butter.

Braciole with Pappardelle
Thin-cut beef, rolled and stuffed with garlic, herbs, pecorino, and breadcrumbs, slowly braised until fork-tender in a rich tomato ragù. Served over wide ribbons of house pappardelle, finished with fresh basil, Parmigiano-Reggiano, and a drizzle of extra-virgin olive oil.