August 12th, 2021 Thursday Night Sunset at Helene's Hilltop Orchard
Surrounded amidst the serene beauty of the orchard, this farm-to-table meal is the ultimate experience that you do not want to miss. Enjoy the culinary delicacies of Chef Travis Teska along with the finest Wisconsin beverages. This exclusive plated dinner will surely satisfy your taste buds while also highlighting the beauty and elegance of Wisconsin agriculture. Hors d'oeuvres begin at 6:30pm. Rain or shine this dining experience will showcase the heat of summer and ignite your love for local products. Use the link to secure your reservation today as seating is limited to ensure maximum intimacy.
This experience is limited to 60 guests. We are committed to doing whatever is possible to minimize the risk of spreading the COVID19 infection to our patrons and employees. Our staff will be wearing masks and we ask that you please wear one when you are unable to socially distance outside and when away from your table inside. To respect social distancing, we will not be dining together on a single long table but instead, embrace our togetherness through sharing this experience. Guests will be seated in the barn cellar and our newly renovated Honey Shed. We recognize that many of you wish to dine with your friends, please let us know if you would like to be seated together; we can accommodate up to 8 guests at a table. Couples will be seated intimately.
Check-in is between 6:00pm and 6:30pm and hors d'oeuvres will be served in the orchard at 6:30pm, at 7:00pm dinner will commence.
Tickets are $99.95 per person.
Tray Passed Appetizers in the Orchard
Bacon Tapenade and Melon Toasts
Summer Ratatouille Zucchini Bites with Pecorino
Shrimp Skewers With Cilantro Pesto
Gorgonzola Stuffed New Potatoes with Leek Confit and Toasted Almonds
Seared Scallops on a bed of Roasted Corn and Cherry Tomato Relish with avocado salad, served on a scallop shell, garnished with microgreens
Elderflower Pear Sorbet
Roasted Beef Tenderloin topped with Whole Grain Mustard and Herb Compound Butter served on a
Smokey Roasted Pepper Barleyotto, Summer Tomato and Vegetable Salad and Parsley Oil
White Port Wine Poached Pear served on Rose Butter Cake with Buttermilk Ice Cream and a Oat cookie almond crumb
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