Brauhaus Schmitz

On Thursday, February 2nd We will be inviting in several great chefs to collaborate with Chef Jeremy Nolen on a wild game dinner. Jennifer Carroll (formerly of 10 Arts and Top Chef), Jeff Michaud (Osteria, Amis, Vetri) and Peter Woolsey (Bistrot La Minette) will all be cooking up game meats like venison, wild boar, hare, and Rohan duck.

The five-course dinner will be $55 per person.

Here’s the menu.

To start, a sampling from each of the chefs

Rabbit Mortadella with Rye Beer Bread     –    Chef Jeffrey Michaud

Venison Tartare, Spruce Oil    -   Chef Jeremy Nolen

Duck confit rillette, orange, crouton    -   Chef Peter Woolsey

Chef Jennifer Carroll

1^st Course Chef Jennifer Carroll

Rohan duck, sea urchin, cardamom-cherry jus

2^nd Course Chef Peter Woolsey

Spiced red wine braised wild boar, crozets in vinegar beurre blanc, Brussels sprouts, blood orange

3rd Course Chef Jeffrey Michaud

wild hare lasagne, porcini pasta

4th Course Chef Jeremy Nolen

venison medallion, chanterelle strudel, black garlic streusel, juniper beer sauce

5^th Course Pastry Chef Jessica Nolen

Karamelleiercreme, caramel custard, gingerbread crumbs, lingonberry preserves

We are taking reservations for all size parties – please call the restaurant to make your reservation.