Chef's Table and Baracchi Wine Dinner

Join us for a chef’s table event in the Hilton Milwaukee kitchen featuring a pre-fixe five-course menu prepared by executive chef Bill Doyle and paired with Tuscany-based Baracchi Wines.

Baracchi wine dinner menu:

First Course

Carbonara Ravioli with pancetta, garlic cream, and pea puree

Second Course

Carcciofi & chanterelles with braised lamb – chevre salad, mint and apricot puree

Third Course

Seared Duck with sweet and sour potatoes, salt roasted red beets, and wild flowers

Fourth Course

Garlic crusted monkfish, tomato concasse, opal basil, preserved orange, and citrus butter sauce

Fifth Course

Mascarpone cheesecake, hazelnut mousse, mascarpone cream – cannoli shell garnish, candied hazelnuts

Featured wines:

Ardito Toscana I.G.T.

Brut Trebbiano Metodo Classico Millesimato

Brut Rosé Sangiovese Metodo Classico Millesimato

O’Lillo I.G.T. Toscana Rosso

Smeriglio Sangiovese Cortona D.O.C.