From the Farm to the Table Series
by nate on 10/06/10 at 11:31 am
Take one step into the Wisconsin outdoors and you know fall has arrived. Nothing says fall better than winter squash, whether it has been roasted, toasted, or pureed. This month, our event series continues with this savory storage vegetable. Come find out what our chefs have come up with!
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Blue Marlin
Pan Seared Sea Scallops w/ Butternut Squash Risotto, Arugula, and Vanilla Oil.
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Brasserie V
Garden to be squash purée and greens, Parmesan, fountain prairie flank steak, topped with a crushed garlic vinaigrette.
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Bunky’s Cafe
Butternut Squash lobster bisque. Creamy sweet butternut squash highlighted w/lobster… a warm creamy crustacian concoction.
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Old Feed Mill
Butternut squash gnocchi, with a brown butter, sage sauce with a side of seasonal garden vegetables.
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