RECIPE COLLECTION
Bistro Entreés
Cocktails
- Alexander the Squirrel
- Aperol Negroni
- Apples & Cream
- Bees Knees
- Black Magic
- Black Walnut Manhattan
- Blackberry Collins
- Blinker
- Blue Press
- Brandy Alexander
- Caramel Appletini
- Cherry Blossom
- Clifton
- Clover Club
- Cold Brew Martini
- Corpse Reviver #1
- Easy Street
- French 75
- French Connection
- Gimlet
- Golden Frontier
- Grizzly Pear
- Harvest Moon
- Irish Coffee
- Jack Rose
- Keep it Currant
- Kentucky Buck
- Lavender Lemonade
- Manhattan
- Martini
- Negroni
- Orange Dream
- Peach Party
- Pear Mule
- Polar Winds
- Raspberry Beret
- Razzmatazz
- Sazerac
- Sidecar
- Southside
- St Charles Punch
- Stone Fence
- Sun’ll Come Up
- The Mountie
- The Original
- Tom Collins
- Uppercut
- Whiskey Sour
- Wisconsin Brandy Old Fashioned
Appetizers
- Cheese Fondue
- Gruyère Cheese Fondue with Rye Croutons
- Lime in the Coconut Soup with Dry Riesling
- Mushroom Caps Simmered in Wollersheim Chardonnay Stuffed with Garlicky Escargot
- Mussels Steamed in Coconut Milk Curry and Saffron with Wollersheim Prairie Fumé
Soups & Salads
- Cauliflower Soup, Wollersheim Prairie Fumé Wine Poached Leeks, Press House Brandied Apples from our 2019 Open House
- Chilled Beef Tenderloin Salad with Israeli Couscous and Tapenade
- Dry Rosé Poached Pear with Field Greens and Dry Rosé Mustard Vinaigrette
- Prairie Blush Spiced Chicken Salad with Cranberry Vinaigrette
- Prairie Fumé Potato Leek Soup
Side Dishes
- Vinaigrette Dressing
- Wild Rice and Mushroom Stuffing
- Wollersheim Chardonnay Beurre Blanc, Fried Baby Artichokes, Hard Boiled Egg, and Lemon Supreme
- Wollersheim Family Holiday Wine Stuffing
Entrées
- Beef Bourguignon – Beef Stew in Red Wine
- Braised Chicken Legs and Thighs Winter Root Vegetables and Pears in Domaine du Sac Wine sauce
- Chilled Grilled Chicken Breast with Domaine du Sac Arthichoke Sauce
- Domaine du Sac Braised Pork Shoulder
- Duck Confit with Pinot Noir Cherry Sauce
- Exotic Mushroom Pasta with Pinot Noir
- Heart and Sole: Sauteed artichoke hearts and onion with sole filets
- Marechal Foch Braised Short Ribs
- Mediterranean Seafood Casserole
- Pan Seared Duck with Port Wine Demi Glaze
- Pan-Seared Salmon crusted in Chipotle Cracker, Prairie Fumé Beurre Blanc with Fresh Greens in Prairie Blush Dijon Dressing
- Pistachio Crusted Pheasant Breast with Wild Rice Risotto
- Prairie Fumé Chicken Veronica
- Prairie Fumé Garlic Beef
- Prairie Fumé Poached Bay Scallops with Spicy Marinade & Crispy Noodles
- Prairie Fumé Salmon Tourte
- Prairie Fumé Sautéed Shrimp Tacos with Creamy Chipotle Sauce
- Prairie Sunburst Red Marinated Hanger Steak
- Quiche á la Coquard
- Ras el Hanout Spiced Roasted Turkey
- Roast Pork with Wollersheim Pinot Noir Sauce
- Seared Beef with Domaine du Sac Herb and Mushroom Sauce | from our 2018 Open House
- Seared Peppered Pork Brochette marinated in Domaine Du Sac with Carmelized Onions and Horseradish Sauce
- Turkey Stew with Olives and Rosemary
- Venison Nouveau
- Wild Mushroom Tart with Brandy Cream Sauce
- Wild Mushroom Tart with Brandy Cream Sauce from our 2020 Open House
- Wine Braised Chicken Delight
- Wollersheim White Port French Toast
Desserts
- Apple Cranberry Crumble with Prairie Blush
- Baba Rum | Cake soaked with Wollersheim Dry Riesling, Dried fruit and Whipped Cream
- Bleu Cheese Cheesecake with Port Poached Pear
- Chocolate Fondue
- Cranberry Pecan Bread Pudding with Port Wine Reduction Sauce
- Riesling Savarin Cake
- Ruby Pears – Pears in Red Wine
- Wollersheim Absinthe, Orange, Olive Oil Cake, Orange Crème Chantilly, Fresh Orange and Mint
- Wollersheim Brandy Soaked Cherries
