Luncheon Menu SERVED BY WISCONSIN CLUB’S SCRATCH KITCHEN
WISCONSIN CLUB SALAD Baby Mesclun tossed with iceberg, romaine, spinach and hearts of Bibb lettuce accented with cucumber fleurons, starred cherry tomatoes, allumette carrots and garlic basil croutons. Choice of champagne balsamic vinaigrette dressing or creamy peppercorn dressing. Served with fresh-baked rolls, coffee and tea
CHICKEN AND MUSHROOM RAVIOLI Pan seared Chicken Breast; Three Mushroom Ravioli topped with Burgundy Mushroom glace, Shaved Parmesan, and Balsamic Micro Greens
VEGETARIAN STUFFED SHELLS (ALTERNATIVE ENTREE) Ricotta, Mozzarella and Parmesan cheese blend with seasoned spinach, stuffed into pasta shells, baked in Asiago cream and topped with marinara and herbed bread crumbs
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