Course One Hors d' Oeuvres:

Roasted Red Pepper Hummus Display (Vegan):
Creamy roasted red pepper hummus paired with grilled and marinated cremini mushrooms, yellow squash, and broccoli florets, served with multi-grain crackers, grilled naan, and crisp rice crackers.

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Charcuterie & Artisan Cheese Board
A curated selection of Wisconsin artisan cheeses, cured sausages, seasonal spreads, dried fruits, fresh berries, marinated olives, and an assortment of crackers.

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Course Two Salad: Mesclun Superfood Salad
Mesclun greens tossed with julienned carrots, cucumbers, grape tomatoes, and mandarin orange segments, topped with toasted almonds and pomegranate seeds, dressed in a house-made raspberry-poppyseed vinaigrette.

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Bread: Chef Julianne’s Fresh-Milled & Sourdough Bread Board: An artisan selection of handcrafted breads made with freshly milled grain berries and natural fermentation, thoughtfully presented and served with cultured sea salt butter, whipped herb infused  butter, and roasted garlic herb olive oil.

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Course Three Entree:
Vegan: Sweet Potato & Chickpea Buddha Bowl
Roasted sweet potatoes, spiced chickpeas, avocado, kale, quinoa, and seasonal roasted vegetables, finished with a tahini-lemon dressing and nutritional yeast. Garnished with microgreens.

Spinach & Cheese Stuffed Poached Chicken Breasts:
Tender chicken breasts filled with a creamy spinach and artisanal cheese blend, fanned over sautéed haricot vertes, and finished with a lemon-garlic cream sauce. Garnished with roasted cherry tomatoes or diced red bell peppers. 

Course Four Dessert:

Vegan: Rainbow Fruit Cups layered with seasonal fruits and toasted coconut flakes

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Strawberry Shortcake: Light sponge cake with vanilla Bavarian cream, fresh macerated strawberries, and a hint of mint.

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Chocolate Ganache Brownie Bites: Rich dark chocolate brownies topped with whipped chocolate ganache and crushed toasted nuts.