Executive Chef Nick Wirth 
Chef de Cuisine Brent Davis
Executive Sous Chef Anthony Troisi

 

 

Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 70
Menu subject to change based on availability of ingredients

First course

choose one

Smoked Wagyu Pastrami

shaved cheek, caper, pickled raisin, rye crostini, carraway vinaigrette, watercress

Charred Spanish Octopus

hummus, preserved lemon, fried chickpeas, Calabrian chili

YELLOWFIN Tuna Crudo

shoyu-marinated jicama, fresh citrus, radish, peppadew chutney, basil verjus, puffed rice

HEIRLOOM BEAN SALAD

poached egg, maple sherry glazed bacon, frisée, walnut-mustard vinaigrette 

APPLE Salad

Hundred Acre greens, poached apples, LaClare chevre, persimmon, candied pecan, apple cider vinaigrette

Pork Bolognese

heritage Berkshire pork, tomato, house tagliatelle, SarVecchio® Parmesan, oregano

Duck Dumplings

maitake mushrooms, white shoyu, duck consommé, mint, garlic crunch

Second Course

choose one

SEREMONI BLACK COD

roasted heirloom carrots, burnt honey celeriac, couscous pilaf, dill beurre blanc

Hudson Canyon Scallops

peanut-fried black rice, Sai Ua sausage, cilantro, marinated papaya, red curry coconut broth

Scottish Salmon

braised lentils, chorizo, kale, saffron nage

Organic Chicken

pomme frites, hot honey glaze, creamed arugula, crispy bacon cornbread crumble

Pinn Oak Lamb Loin

charred ramp hash, madeira morel sauce

Filet Mignon

smoked potato, chimichurri, broccolini,  demi-sec tomatoes

Wagyu SKIRT Steak*

miso-glazed Ube, grilled kimchi bok choy, yakiniku sauce $12 supplemental 

Third Course

choose one

CHOCOLATE TRUFFLE

chocolate hazelnut custard, candied kumquats, whipped coffee ganache, toasted sugar meringue, dark chocolate sauce

Cheesecake Mousse

whipped yogurt cheesecake, port wine-poached cranberries, cranberry purée, chai olive oil ice cream, Amaretti crisp, candied orange zest

Earl Grey Créme

whipped Earl Grey custard, toasted milk meringue, poached rhubarb, milk crumble, rhubarb purée

Strawberry & Sunflower

sunflower financier, mascarpone mousse,
ginger macerated strawberry, sunflower crumb, ginger tuile

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection

WISCONSIN CHEESE SELECTION

fruit preserve, local honey, Marcona almonds $7 supplemental

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.

 

Tasting Menu

Five Courses 85
Menu subject to change based on availability of ingredients

The Tasting Menu is limited to the entirety of the table.
Please inform your server of any dietary restrictions or food allergies. 

TUNA CrUDO

shoyu-marinated jicama, fresh citrus, peppadew chutney, basil verjus, radish, puffed rice

HEIRLOOM BEAN SALAD

poached egg, maple sherry glazed bacon, frisée, walnut-mustard vinaigrette 

Pork Bolognese

heritage Berkshire pork, tomato, house tagliatelle, SarVecchio® Parmesan, oregano

FILET MIGNON

smoked potato, chimichurri, broccolini, demi-sec tomatoes

STRAWBERRY & Sunflower

sunflower financier, mascarpone mousse, ginger tuile, ginger macerated strawberry, sunflower crumb

Sommelier Tastings

Five Pairings 60

Pairings are in addition to the Tasting Menu

TUNA CrUDO

2023 Villa Matildhe, Falanghina, Campania, Italy 

Heirloom bean SALAD

2022 Bodegas Manzanos, Rioja Blanco, Spain

Pork Bolognese

2021 Foradori Teroldego, Trentino-Alto Adige, Italy

FILET MIGNON

2022 Atamisque, Malbec, Mendoza, Argentina

STRAWBERRY & Sunflower

Laurent-Perrier ’Harmony’ Demi-Sec,
Champagne, France

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.

 

Vegetarian Menu at Bacchus

Vegetarian Three-Course Menu

Customize your experience with a choice of a first course, a second course, and a third course
Three Courses 70
Menu subject to change based on availability of ingredients

First Course

choose one

APPLE Salad

Hundred Acre greens, poached apples, LaClare chevre, persimmon, candied pecan, apple cider vinaigrette

Roasted Potato Soup

watercress, fingerling potato

HEIRLOOM BEAN SALAD

poached egg, frisée, walnut-mustard vinaigrette 

Second Course

choose one

Fried Maitake Mushroom

roasted heirloom carrots, burnt honey celeriac, couscous pilaf, dill beurre blanc

Grilled Tofu

miso-glazed Ube, grilled kimchi bok choy, yakiniku sauce

roasted squash Risotto

Toasted pepita, Saxony cheese, fine herbs, petite greens

Third Course

choose one

Chocolate Truffle

chocolate hazelnut custard, candied kumquats, whipped coffee ganache, toasted sugar meringue, dark chocolate sauce

Fresh fruit selection

daily selection of fruit served with Chantilly cream

WISCONSIN CHEESE SELECTION

fruit preserve, local honey, Marcona almonds  $7 supplemental

FRESH SORBETS OR HOUSE-MADE ICE CREAMS

daily selection​​​​​​​

rewards-card-icon.png Join Bartolotta Rewards!
Make your dining experience more rewarding.