WISCONSIN DINING
Lee John’s is dedicated to doing our part in helping keep our environment and community beautiful. To lessen our impact on the planet not only do we recycle but we are getting back to basics with our food. We strive to use as many locally produced products as possible.
WISCONSIN DINING EXPERIENCE
Many Vary with Seasonal Availability
FIRST COURSE
Baby Spinach, Bib Lettuce and Radicchio Salad, Hooks Cheddar,
Roasted Pecans (Tipi Produce) Balsamic Vinaigrette
Oven Baked Multi-Grain Bread, Spinach, Roasted Onion Foccacia
ENTRÉE
Roasted Veal Ribeye (Strauss, Milwaukee) and Wild Mushroom Ragout (Hidden Valley)
Seared Sea Scallops and Shrimp with Basil Oil
(Meadow Brook Farm) Yukon Gold Phyllo Potato with Artichoke
Roasted Root Vegetables (Machi Produce)
Micro Greens and Beet Garni (Big City Greens, Milwaukee, WI)
WISCONSIN CHEESE COURSE
Carr Valley-Marisa (LaValle, WI)
Edelweiss Creamery-Ementhaler (Monticello, WI)
Castle Rock-Organic Blue (Osseo, WI)
DESSERT
Door County Raven Red Cherry Cranberry Compote
Belgian Chocolate Decadence in Martini Glass, Chantilly Cream
Café De Arts Organic Dark Roasted Fair Trade coffee (Café De Arts-Waukesha)
