Date: Friday, May 19

Schedule:

Seating 1

5PM Doors Open

5:30PM Service Starts

6:30PM End

Seating 2

7PM Doors Open

7:30PM Service Starts

8:30PM End

Cost:

$60 per person

Descriptions:

The Howard’s Culinary Team has been workshopping with a selection of inspired minds from Fox Valley Technical College’s Culinary program to bring you a 5-course dinner.

From palette to plating, no stone was left unturned in creating a menu that be sure to delight.

A full cash bar will be available.

If you are making dinner reservations separately from your party, please indicate a “Party Name” to ensure seating with your group. We will do our best to accommodate any noted dietary restrictions.

5-Course Menu

• Course 1- soup
  Velvety shrimp bisque, topped with crispy wontons, vermouth foam, micro arugula, and smoked shrimp

• Course 2- salad

  Spring mix and frisée tossed in a smokey blood orange vinaigrette, topped with candied walnuts, goat cheese crumbles, and crispy prosciutto

• Course 3- pasta

  Agnolotti pasta filled with feta and honey, cooked in a miso butter sauce, dressed with blistered cherry tomatoes, feta cheese, and micro greens

• Course 4- short rib

  Slow braised bone in short rib, accompanied by potato pave, roasted broccolini, radish sprouts, veal demi glace and rapini oil

• Course 5- creme brûlée

  Old Forester Bourbon and lemon infused cream with a crisp sugar brûlée, joined by a bright lemon curd, toasted meringue, on a bed of crushed pie crust