Think spring with this fresh ingredient inspired dinner. We will try to harness spring onto the plate.

We will have a guest chef this evening he works as an executive chef in the Chippewa Valley. You will get to meet him the night of. His menu for that night is as follows:

Amuse: Crisp watermelon & feta salad bites

Salad: Fresh arugula & sweet potato salad

Appetizer: Roasted fingerling potatoes with goat cheese fondue

Entrée: Pan-seared rainbow trout with Moscato rainbow quinoa and roasted lemon-pepper Brussels sprout

Dessert: Orange infused dark chocolate truffles