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First Course

  • Wisconsin trio cheese fondue: fontina, butterkäse, and buttermilk blue cheese blended with white wine, scallions, and sherry

Second Course

  • Wisconsin wedge salad: crispy iceberg wedge topped with creamy peppercorn ranch dressing, roma tomato, Emmi Roth käse gorgonzola, and scallions

Third Course

  • Farmland fondue entree: Angus sirloin, herb-crusted all-natural chicken breast, Memphis-style BBQ pork medallions, and spinach and artichoke ravioli
  • Choice of one cooking style per couple and cook top:
    • Coq au vin: burgundy-wine-infused herbs, spices, and mushrooms
    • Mojo: Caribbean-seasoned bouillon with a citrus flair
    • Seasoned court bouillon: fresh seasoned vegetable broth
    • Bourguignon: European-style fondue with canola oil

An array of fresh vegetables and dipping sauces is also included with each meal.