Description

Our crazy talented chefs have been making plans and we are sooo excited to welcome you back into our dining room in 2025 for a repeat of our special dinner series!

Dinners this year will run the gamut from classic, Supper Club style vibes to meals featuring foods from some of the far-flung places our chefs have traveled to bountiful harvest feasts! But, never fear, all of the dinners will focus on foods sourced from our favorite local producers around. You won’t want to miss out on these meals, so reserve your seat and grab a ticket now. Menus are forthcoming. 

Saturday, March 22, 2025 | The Traveling Chef: A Danish Adventure
– 6pm – 8pm
– 5-course plated dinner (vegetarian options available)
– course #1, danish dog: parker house bun. driftless hot dog. ketchup. garlic aioli. crispy shallot. chopped pickles.
– course #2, smørrebrød: danish rye bread. shrimp salad. pickled beets. pea shoots.
– course #3, frikadeller: beef and pork patty. braised cabbage and apple. remoulade. shredded cornichon. parsley.
– course #4, flæskesteg: roast pork. sweet roasted potato. grilled asparagus. brown gravy. micro greens.
– course #5, citronfromage: meyer lemon mousse. pistachio praline. macaron. hibiscus gel.

Saturday, June 14, 2025 | Wisco Supper Club Night
– 6pm – 8pm
– 5-course plated dinner (vegetarian options available)
– course #1, relish tray: pickled kohlrabi. dilly asparagus. crisp radish. roasted carrots. lemony ranch. olives.
– course #2, wedge salad: romaine. confit tomatoes. Nueske’s bacon lardons. bleu cheese dressing.
– course #3, fish fry: cornmeal-breaded fried walleye. fennel cabbage radish slaw. pickle aioli. lemon. beer cheese roll.
– course #4, steak dinner: grilled NY strip steak. horseradish sauce. broccolini. crispy onions. potato gratin.
– course #5, pink squirrel opera cake: almond genoise. ruby chocolate ganache. cherry noyaux french buttercream. vanilla chantilly cream. almond brittle.

!!!CANCELLED!!! Saturday, August 2, 2025 | The Traveling Chef: A Honduran Adventure
– 6pm – 8pm
– 5-course plated dinner (vegetarian options available)
– course #1, pupusa: queso blanco pupusa. curry pickled onions. crema.
– course #2, shrimp taco: seared shrimp. pineapple. bacon crumble. chismol. garlic-lime aioli. avocado. lime. la cosecha tortilla.
– course #3, pollo con tajadas: fried chicken thigh. pickled red onion. cabbage & carrots. garlic-lime aioli. tomato sauce. fried plantain.
– course #4, plato típico: grilled marinated pork. refried beans. spicy pickled vegetables. queso fresco. lemon.
– course #5, torrejas: sourdough baguette. cinnamon piloncillo syrup. raspberry coulis. fresh raspberry.

Saturday, September 13, 2025 |  A Harvest Feast
– 6pm – 8pm
– 5-course plated dinner (vegetarian options available)
– course #1, compressed fruit: watermelon. sugar cube melon. plum. mint gelée. cardamon honey greek yogurt. mint leaf.
– course #2, tomato carpaccio: heirloom tomato. capers. lemon zest. white balsamic. shaved shallot. micro basil. parmesan mousse. maldon sea salt.
– course #3, smoked fish cake: smoked fish cake. grilled eggplant + red pepper salad. curried crema. micro herb salad.
– course #4, grilled pork chop: grilled bone-in pork chop. corn succotash. charred leek chimichurri. potato confit.
– course #5, clafoutis: sweet corn clafoutis. roasted plums. buttermilk gelato. anise hyssop honey.

Saturday, December 13, 2025 | Crackle & Fire Dinner
– 6pm – 8pm
– 5-course plated dinner (vegetarian options available)

Our Chefs use the bounty of ingredients available to them when creating menus. If you or someone in your group has a dietary restriction, please let us know when you order tickets. We will accommodate where we can. Vegetarian options are always available.

Tickets are transferable, but non-refundable.