Make your Easter family gathering one to remember!
Join us at The Chef and I Backstage for an intimate culinary experience that you and your loved ones won’t soon forget. Our unique, “family-style” brunch has been curated by Executive Chef Chris Rains to feed a family of 4-6 and features his twist on some of your brunch favorites! Indulge in a mouthwatering line-up of apps, sides and entrees along with mimosas and creme brulees for all! (1 ticket = 1 table)
Looking for a little more privacy this year? Forego restaurant reservations and grab one of just three tables for our family-style brunch!
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-Appetizers-
House Smoked Salmon Platter
With brined house smoked salmon, caper berries, whipped lemon goat cheese, pickled red onions, mini Russian rye rounds, pistachio pesto
Avocado and Local Mushroom Toast
Thin garlic focaccia toasts layered with apple cider avocado, local crispy mushrooms, peruvian sweet peppers, cured egg yolk and black lava sea salt
-Entrees-
Elk Bacon and Egg Strata
Local eggs, house elk cured bacon, French baguette, smoked gouda and cheddar cheese, wilted spinach and roasted red bell peppers baked until golden brown and finished with cracked pepper
Duck Confit and Potato Hash Poutine
A chef and I classic, slow cooked and cured duck confit, hand pulled and tossed with crispy potato hash, green onions, Wisconsin cheese curds and served with brown gravy
Local Pork Sausage Meatballs and Pasta
Hand formed local Woodsmoke farms pork sausage meatballs layered on a arrabbiata tomato sauce with handmade spinach pasta, aged parmesan cheese
Charred Lemon Broccoli
Charred in olive oil and finished with garlic butter and lemon
Heirloom Tomato and Pistachio Pesto
Heirloom tomatoes, sliced and seasoned with cracked pepper/sea salt, layered over our pistachio pesto and finished with an aged balsamic glaze
-Dessert-
Individual Creme Brulee
Chef Liz’s unique creations just for Easter Brunch
Finished with torched sugar and garnish