Featuring Luxury Cuts of Beef
Bacchus – A Bartolotta Restaurant is hosting its third annual High Steaks Dinner on December 3, where Corporate Executive Sous Chef Aaron Bickham has created a custom experience highlighting Wagyu, aged beef, and prime cuts. He has partnered with the Wisconsin Grass-fed Beef Co-op to create a full head-to-tail menu highlighting 100% grass-fed naturally raised Wisconsin beef.
The Wisconsin Grass-fed Beef Co-op is a group of small family farms that believe rotationally grazing cattle is the best way to raise lean, tasty beef. Their well-managed pastures protect soil and water resources and provide wildlife habitat throughout Wisconsin. By bringing locally produced, grass-fed beef to the closest markets, the co-op can ensure that farms around the state are able to provide beef for the nearest markets.
Join us for an evening celebrating local grass-fed beef, outstanding service, great wine, and exemplarily cuisine only Bacchus – A Bartolotta Restaurant can provide.
In order to ensure the health and safety of our team members and guests, we have taken the time to meticulously reexamine our service, safety, and hygiene standards, down to the most precise detail, in order to deliver an experience that you have come to expect from The Bartolotta Restaurants. We have made several adjustments to ensure we comply with social distancing guidelines and enhancing safety and health procedures.