Plated Dinner Party Menus By Season

Click on the Menu title for photos

Spring Menus

The Strawberry Menu

  • Amuse: Bacon-wrapped strawberry w/ aged balsamic
  • Lake trout gravlax on homemade totopos, w/ chipotle crema
  • Pasta w/ arugula and green garlic pesto, fried shallots
  • Spinach and strawberry salad, bacon-thyme vinaigrette
  • Grilled Walleye w/ pistachio oregano butter, english peas and tendrils, grilled mashed potatoes
  • Strawberry shortcake ice cream sundae w/homemade strawberry beer

The Whole Hog Menu

  • Amuse: Chicharrones w/ Tomatillo Dipping Sauce
  • Grilled Oyster, Scrapple Chorizo, poached quail egg, french breakfast radish, guajillo agave reduction
  • Trotter Noodle Soup, bbq pork loin, pickled ramps and rhubarb
  • Spring Spinach and Asparagus w/ Bacon Vinaigrette
  • Smoked Shoulder and ribs, Russian Blue Potato Salad, Grilled Spring Onions, and Arugula
  • Anise Hyssop Homemade Root Beer Float

The Creole Menu

  • Coq au Vin Blanc Chicken and Waffles
  • Spring Greens and blue cheese, plum vinaigrette
  • Oyster mushroom crab ravioli, chicken consomme
  • Cobia Etouffee w/ Pearl Barley
  • Blueberry Moonpie, Blueberry Ice Cream

The Heart Menu

  • Agave candied bacon w/ chocolate kiss
  • Gunthorp Farm Duck heart, duck breast, duck crackling, celeriac puree, and brandied cherry gastrique
  • Saffron spaghetti, fried leek hearts, oyster mushrooms
  • Rocket salad w/ artichoke hearts and pine nuts
  • Encased Faith’s Farm pork shoulder, grilled radicchio and endive, toasted yeast bread and huitlacoche butter
  • Flourless chocolate cake, chocolate chile ice cream, vanilla custard, white chocolate black olive ganache
  • Ghirardelli milk chocolate, silver needle and mint tea, cream, and Grand Marnier

Bohemian-Mexican Fusion Menu

  • Gypsy Punch: Lemon and Jalapeno infused vodka, pomegranate, and agave nectar
  • Maize sope, trout gravlax, chipotle crema, pickled beets
  • Roasted fennel, endive, frisee, radicchio, berkshire pork sausage, polenta fries
  • Heirloom Pumpkin and Dandelion Greens, Honey vinaigrette and spicy pepitas
  • Lobster dumpling, oyster mushroom consommé, fried leeks, brown butter
  • Three Way Duck: Seared duck breast, foie gras, and duck chicharron, pistachio potica and crispy brussels sprouts
  • Chocolate Potica, black walnuts and honey, chestnut creme, chocolate nocello potion

Summer Menus

The Honey BBQ Menu

  • Amuse bouche: corn tortilla, Pilsen Honey, Cotija cheese from Tecalitlan, Jalisco, Mexico
  • Pasta w/ roasted tomatillo and eggplant caviar, pork cracklins
  • Smoked Turkey drumstick mole and grilled zucchini
  • Garden Cucumber salad w/ honey vinaigrette
  • Grilled Chicken w/greens
  • Serrano cornbread ice cream w/ corn cake and honey

The Summer Jams Menu

  • Roast Anaheim chile stuffed with smoked pork belly and chihuahua cheese, melon jam
  • Sweet Corn Arepa, aged cheddar, heirloom tomato and ground cherry jam
  • Grilled Octopus, warm purslane salad and serrano jelly
  • Roasted baby root veggies, watercress, and onion jam w/ Three Chile Mole
  • Turkey drumstick ravioli w/ tomato jam
  • Pistachio gelato and white peach jam cookie sandwich, lavender and honey

The TomatoFest Menu

  • Cocktail: Bloody Maria: Smoked tomatillo tomato serrano, tequila anejo, pickled green tomato garnish
  • Amuse: Caprese Lollipop
  • Roasted Chiogga Beet and Anaheim Chile, cocoa mole and tomato jam
  • Housemade spaghetti, sage pesto, tomatoes, and raw milk cheese
  • Tomato galette w red onion jam, heirloom tomato salad
  • BBQ Tempeh, red kale and purslane salad, tomato gastrique, raw milk gruyere
  • Basil Corn Cake, tomato (raw milk) gelato, balsamic caramel

The Lincoln Bicentennial Menu

  • Scrapple and johnny cakes w/ cape gooseberry jam
  • String bean and potato salad
  • Corn Soup w/ zucchini yeast bread and sage butter
  • Grilled whole duck rolled roast w/ pork sausage, pearl barley and wild rice, braised collard greens
  • Jersey Mac apple and caramel trifle

Summer Barn Dinner Menu

  • Amuse: Caprese Lollipop
  • Summer Gazpacho, shrimp w/ prosciutto jackets
  • Blossoms and greens, Saxon creamery cheese
  • Fettucini w/ zucchini and wild mushrooms
  • Grilled herbed Chicken, pole beans, potato terrine
  • Olive oil almond cake, grilled peaches, peach ice cream

A Day in the Life in Brazil

  • Pao de Queijo (Brazilian cheese bread), Michigan quail eggs, bacon, herb salad
  • Donut peach and summer berry salad w/ honey and coconut
  • Smoked Twin Oaks pork Feijoada w/ black beluga lentils
  • Plantain-crusted Grouper w/ summer squash and aji amarillo reduction
  • Espresso Pot de Creme w/ rum and dulce de leche

Fall Menus

The Woodshop Menu

  • Cocktail – Hot Buttered Rum Cider: Rum, Local Honey, Spiced Cider
  • Amuse – Apple Chips w/ Local Honey and Cotija Cheese
  • Smoked Halibut, Roasted Tubers, and Pickled Radish on a Plank
  • Baby Mustard Greens, Apples, and Local Cheddar, Honey Vinaigrette
  • Apple and Celeriac Soup w/ Pink Peppercorn and Truffle Oil
  • Smoked Turkey and Kabocha Squash Ravioli, Green Tomato Jam
  • Apple Bread Pudding, Lemon Chantilly, and Cider Caramel

The Rumble Arts Menu

  • Cocktail: Cider Caipirinha
  • Shrimp criollo w/ plantain risotto, cilantro gremolata
  • Roasted beets and sweet potato w/ Mulato mole and mustard greens
  • Berkshire Pork Feijoada w/ beluga lentils and baby sprouts
  • Chocolate Pot de Creme w/ mantecadito (almond cookie) and dulce de leche

The Pear and Pork Menu

  • Cocktail. Peargasm – el cabrito tequila reposado, fresh pear juice, citrus syrup
  • Amuse. Pear cube w/ balsamic and shallot
  • Braised then grilled pork belly, pear tomatillo sauce, pear compote
  • Pear and Pork Dumplings, braised cabbage, spicy porky pork broth
  • Pear dominoes w/ homemade queso fresco, microgreens, and bacon
  • Loin Chop Milanesa, baby mustard greens, butternut squash puree, mulato chile sauce
  • Pear Polenta Cake w/ frozen pear custard, vanilla-balsamic caramel

The Day of the Dead Menu

  • Cocktail: Zombie, based on 1934 recipe by Don the Beachcomber, featuring fermented asian pear juice
  • Amuse: Ammonia Drommar Cookie
  • Gunthorp Farm pork hash and sunchoke home fries
  • White and black kale salad, marinated baby octopus
  • Apple and celery root soup
  • Goat Stew w/ root vegetable succotash
  • Chocolate Beet Cake w/ caramel caraway ice cream

The Carolina Comfort Menu

  • Amuse: Peach and Thyme Tartlet w/ Crispy Pork
  • Urban Beets, slow cooked beet greens, farmer’s cheese & tomato jam
  • Carolina She-Crab Soup
  • Baby Mustard Green and sweet potato salad
  • Friday Fish Fry: rainbow trout, green tomato relish, tomatillo remoulade, buttermilk corn biscuits and wild muscadine jelly
  • Bread Pudding w/ roast candied pears and asian pear custard

The Cicero Menu

  • Warm fingerling potato salad, sausage, and arugula
  • Spy apples, raw milk cheddar, and local honey
  • housemade acorn squash ravioli w/ pesto and maple cream
  • pistachio cake and apple cake, acorn squash ice cream, cider caramel

The Haunted Menu

  • Eggplant Chips w/ Roasted Garlic Chevre
  • Octopus Salad w/ dinosaur kale and chickpeas, black bean paint
  • Apple and Celery Root Soup
  • Cornmeal crusted Hangar Steak w/ Sunchokes and Crimini Mushrooms
  • Spiced Chocolate Cake w/ Cinnamon Ice Cream and Pumpkin Seed Brittle
  • Mulled Apple Cider

Winter Menus

The Toy Factory Menu

  • Pulled Pork and Corn Waffle w/ Slaw
  • Baby Lettuce, Chevre and Beet Salad, Pork Cracklins
  • Brussels Sprouts and Sunchokes in Brown Butter, Watermelon Radish and Baked Brunkow Cheese
  • Lamb Stew w/ Rutabaga
  • Pear Cake and Blueberry Custard

The Georgia Wall Menu

  • Hot Buttered Rum Cider
  • Sweet Potato Crisps w/ Honey Chevre
  • Duck Confit and Red Kuri Squash Ravioli
  • Arugula, Spinach, and Chioggia Beet Salad
  • Apple and Celeriac Soup
  • Pastured Goat Loin w/ Roasted Tubers and Greens
  • Spiced Chocolate Cake w/ Caramel Ice Cream, Cherry Cider Caramel

The Chocolate Menu

  • Clear Chocolate Martini w/ Candied Violet Dust
  • Chocolate Praline w/ Bacon
  • Parsnip and white chocolate soup
  • Baby beet salad w/ arugula and mint, goat cheese and chocolate balsamic vinaigrette
  • Cocoa ravioli, pistachio ricotta filling, sage gel and maple Brown Butter
  • Local pastured goat stew, quinoa and crispy beets, garam masala chocolate demi-glace
  • Milk and Cookies Plate: drinking chocolate and assorted artisan cookies and chocolate treats