Bacchus – Update June 2012

10 Jun

The Spring menu is to die for at Bacchus. The must try selections are: white asparagus flan with green asparagus, beech mushrooms, truffle vinaigrette, the sheep’s milk ricotta ravioletti with english peas, parmesan butter, arugula pesto, the french beans with fried goat cheese curds, red and yellow beets, lemon-honey gastrique and the alaskan halibut with pea shoots, maitake mushrooms, english pea sauce. BTW – the curds come from an award-winning cheesemaker outside of Oshkosh. Go figure!

Not sure how much longer it will be available, but don’t miss it. I have not seen a menu this good in a while.

And save room for dessert. Pineapple upside down cake. And remember, you can sit outside. People seem to forget that!

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