A Charlie Brown Christmas

Showtimes | 12:00 pm | 3:00 pm | 6:00 pm

Celebrate the season with the timeless holiday classic, A Charlie Brown Christmas. Relive the warmth & nostalgia of the beloved Peanuts special, brought to life through its unforgettable piano melodies & smooth jazz rhythms. Milwaukee’s own The Commercialists will fill the air with holiday cheer, performing the iconic music of Vince Guaraldi.

Please note:
Food will not be served during the performance, a cash bar will be available.
The performance will run approximately 1 hour, giving you the perfect opportunity to join us before or after for brunch (10:00 AM–2:00 PM), or for dinner (5:00 PM–8:00 PM).

Jonata Wine Dinner

Wednesday, December 3 | 6:30 PM | $185 per person, plus tax & service charge

Jonata represents the harmony of land, soul, and people — all coming together with one purpose: to create extraordinary wines from an extraordinary place. Join us for this incredible five course dinner served with six extraordinary wines.

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Roasted Delicata Squash
with Goat Cheese, Hazelnuts & Saba
2008 Brut, Santa Barbara County, The Hilt "Act II"
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Black Bass
with Celery Root, Sea Scallop & Lemon Butter
2023 Sauvignon Blanc blend, Ballard Canyon, Jonata "Flor"
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Ravioli Provencale
Meat Filled Pasta with Braised Greens, Red Wine-Tomato Braising Sauce & Parmigiano
2011 Sangiovese, Ballard Canyon, Jonata "Tierra"
2021 Sangiovese, Ballard Canyon, Jonata "Tierra"
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Charred Ribeye Cap
with Herbed Beef Jus, Potato Mousseline, Brussels Sprout leaves & Mushroom
2021 Petit Verdot, Ballard Canyon, Jonata "Fuerza"
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Pine Nut Tart
Pate Sucre Shell, Honey Pine Nut Filling, Apricot Confit, Vanilla Honey, Sweet Cream Ice Cream
NV Sauvignon blanc blend, Ballard Canyon "La Miel"

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

A Charlie Brown Christmas

Showtimes | 12:00 pm | 3:00 pm | 6:00 pm

Celebrate the season with the timeless holiday classic, A Charlie Brown Christmas. Relive the warmth & nostalgia of the beloved Peanuts special, brought to life through its unforgettable piano melodies & smooth jazz rhythms. Milwaukee’s own The Commercialists will fill the air with holiday cheer, performing the iconic music of Vince Guaraldi.

Please note:
Food will not be served during the performance, a cash bar will be available.
The performance will run approximately 1 hour, giving you the perfect opportunity to join us before or after for brunch (10:00 AM–2:00 PM), or for dinner (5:00 PM–8:00 PM).

Pius Wine Dinner

Monday, November 24 | 6:30 PM | $145 per person, plus tax & service charge

Join us for an unforgettable five-course dinner paired with five exceptional wines from PIUS Wines, presented by founder and winemaker Anthony Versochi. Since launching his label in 2018, Anthony has dedicated himself to crafting small-production, terroir-driven, organic wines that express both place and personality. His creative approach to winemaking yields bottles of remarkable depth, balance & complexity—each with a story to tell.

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Scallop Tartlet

Parmesan Crust, Caramelized Onion, Arugula & Champignons

2023 Rose Paso Robles

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Lobster Ravioli

With Maharajah Curry Butter, Braised Leeks & Brussels Sprout Leaves

2022 Tolosa Vineyard Chardonnay

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Magret Duck

With Braised Red Cabbage, Roasted Pear & Rosemary-Orange Gastriques

2022 Crown Point Vineyard Merlot

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Heart of Ribeye Filet

With Sweet Potato Mousseline, Mushrooms & Red Wine Sauce

2022 Essential Cabernet Sauvignon

2021 Armory Vineyard Cabernet Sauvignon

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Cherry Chocolate Charlotte

Charlotte biscuit, chocolate cremeux, kirsch syrup, cherry compote, mascarpone kirsch whip

Milwaukee Chef Pairing: Dan Jacobs

Monday, November 17 | 6:30 PM | $175 per person, plus tax & service charge

Join two of Milwaukee’s most acclaimed chefs—Dan Jacobs & Adam Siegel—for an unforgettable dining experience. This exclusive event brings together a shared passion for food, wine & great company. Enjoy a seven-course dinner that blends Chinese-American & Mediterranean influences in a modern, inspired fusion. This menu will be thoughtfully paired with six exceptional wines. More than a meal - it’s a celebration of artistry, collaboration & the joy of the table.

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Cabbage

in Black Bean Sauce with Silver Needle Noodles &Bok Choy

Dan Jacobs

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Black Bass

Sweet Potato Puree, Tarragon & Black Truffle Butter

Adam Siegel

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Crab Dumplings

with Lemongrass Whey Broth, Chiles & Scallion

Dan Jacobs

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Ricotta Ravioli

with Mushroom Ragu, Sea Scallop & Rosemary

 Adam Siegel

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Smoked Pork Cheek

with Lettuce Cups, Scallion Pancakes, Kimchi & Potato salad

Dan Jacobs

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Roasted Lamb

With Potato Galette, Celery Root, Black Olive & Red Wine Sauce

Adam Siegel

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Caramel & Chocolate

Chocolate Olive Oil Brownie with Salted Caramel Cremeux, Graham Tuile,
Dark Chocolate & Toasted Meringue Ice Cream

Courtney Beyer

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Adam’s Grandmas Almond-Walnut Cookies

Sunday Supper with Chef Baca

Sunday, November 16 | 5:30 PM | $65 per person, plus tax & service charge

Celebrate our hardworking & talented chef, Zachary Baca, with a casual, four-course supper featuring some of his favorite cuisine. It's not just dinner—it's his birthday! Raise a glass, share a laugh & enjoy a delicious evening with the chef who brings heart to every dish.

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RELISH TRAY

assorted pickled vegetables

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DEVILED EGG DUO

Veal jus / caramelized onions / gruyere crisp

Beet juice / Braunschweiger / red onions / rye breadcrumbs 

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BEEF & OXTAIL COTTAGE PIE

Braised beef / carrots / peas / onions / oxtail braising sauce / creamy garlic mashed potatoes

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PECAN PIE

candied pecan pie / salted caramel sauce / butter pecan ice cream

An Extraordinary Evening with William & Adam

Friday, November 14 | 7:00 PM

Join Chef Siegel & William Davis for a Decadent Dining Experience. Indulge in an unforgettable evening of culinary excellence as Chef Siegel presents a multi-course dinner crafted with precision & passion. William Davis, Advanced Sommelier with The Court of Master Sommeliers & Certified Wine Educator, will pair each course, ensuring a perfect harmony of flavor & finesse.

This exclusive event offers a unique opportunity to savor exceptional food & wine in an intimate setting. Seating is extremely limited — reserve your place today

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Amuse Bouche

Langostino

Crispy Langoustine in Crispy Pastry with Agrodolce Sauce

2010 Extra Brut, Côtes des Blancs Champagne, Monts Fournois “Vertus 1er cru”

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Turbot Pochee

Poached Wild Caught Turbot with Cauliflower, Lobster Cream,
Brussels Sprout Leaves & Caviar

2024 Clairette blend, Châteauneuf-du-Pape France, Beaurenard “Blanc”

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Risotto Bianco

Carnaroli Rice Whipped with Rich Chicken Brodo,
Poached Chicken, Parmigiano & White Truffles

2022 Chardonnay, Langhe Italy, Gaja “Gaia & Rey”

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Uovo in Raviolo

Ricotta, Mushroom and Quail Egg Yolk filled Raviolo
with Brown Butter, Spinach & Black Truffles

2020 Pinot Noir, Alto Adige Italy, Elena Walch “Aton”

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Foie Gras Poelle

Seared Foie Gras with Pumpkin Puree & Port Syrup

2023 Pinot Noir, Chehalem Mountains Oregon, Bergstrom “Silice”

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Blanquette de Veau

Tender Braised Veal Braised with Carrots, Leeks & Crème Fraiche

2018 Grenache blend, Vaucluse France, Chêne Bleu “Abelard”

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Costoletta d’Agnello

Grilled Lamb Chop with Polenta, Red Cabbage & Red Wine Sauce

2022 Cabernet Sauvignon blend, Hawkes Bay New Zealand, Te Mata “Coleraine”

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Fromage et Oignon

Upland’s Pleasant Ridge Flan with Caramelized Onion, Beef Jus & Toasted baguette

2020 Sagrantino, Montefalco Italy, Arnaldo Caprai “25 Anni”

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Olive Oil Cake

Delicate Olive Oil Cake with Apples, Sauternes Sabayon and Apple-Calvados Sorbet

2016 Furmint blend, Tokaji Hungary, Royal Tokaji “Essencia”

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences.  We will do our best to accommodate.  All special event ticket sales are final & non-refundable.  You can transfer your ticket to another person.

Ghost Block Wine Dinner

Wednesday, November 12 | 6:30 PM | $175 per person, plus tax & service charge

Ghost Block Wines are meticulously crafted using only the highest-quality fruit from premier, organically farmed vineyards. Their latest exclusive release, BW9, is produced in extremely limited quantities & is typically reserved only for wine club members. Guests of this special dinner will have the rare opportunity to both enjoy & purchase BW9—a true expression of rarity and excellence. Join us for an unforgettable evening featuring five exquisite courses, each thoughtfully paired with estate wines.

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Goat Cheese & Roasted Winter Squash Pizette

With Caramelized Onion, Brussels Sprouts & Aged Sherry Vinegar

2024 Sauvignon Blanc

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Sea Bream & Mushroom

With Sea Scallop, Braised Leeks & Beurre Fondue

2017 "BW9" Semillon

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Braised Pork Cheek

With Roasted Carrots, Brown Butter Polenta & Red Wine Reduction

2019 "BW9" Cabernet Sauvignon blend

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Roasted Venison Loin 

With Red-Wine Cocoa Sauce, Sauteed Apples & Braised Red Cabbage

2021 "Ghost Block Vineyard" Cabernet Sauvignon

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Citrus Tart

Pate Sucre Shell, Lemon Lime Curd, Honey Meringue, Grapefruit Coulis

2021 "Late Harvest" Sauvignon Blanc blend

Lingua Franca Wine Dinner

Tuesday, November 11 | 6:30 PM | $155 per person, plus tax & service charge

Join Lupi & Iris for an evening with Lingua Franca wines. Dominique Lafon, widely respected as one of Burgundy’s premier winemakers, set out to craft uniquely expressive wines that highlight the distinctive terroir of Oregon’s Willamette Valley. Enjoy a six-course dinner thoughtfully paired with five Lingua Franca wines for a truly unforgettable culinary experience.

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Roasted Squash Tartlet
With Goat Cheese, Caramelized Red Onion & Saba
2023 "Avni" Chardonnay
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Pan Seared Cod
With a Crustacean Sauce, Clams & Herbs
2023 "Sister's" Chardonnay
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Chicken Thigh
With Sautéed Mushrooms & Mushroom Veloute
2023 "Estate" Pinot Noir
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Fondue Ravioletti
With Beef Broth & Chives
2023 "Mimi's Mind" Pinot Noir
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Braised Pork Cheek
With Brown Butter Polenta, Red Cabbage & Red Wine Sauce
2023 "Tongue & Cheek" Pinot Noir
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Apple Tarte Tatin
Caramel Baked Apples, Toasted Cinnamon Ice Cream, Butter Pastry, Apple Caramel, Creme Fraiche

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Milwaukee Chef Pairing: Zak Baker

Monday, November 3 | 6:30 pm | $175 per ticket, plus tax & service charge

Celebrated chef-owners Zak Baker (Ca’Lucchenzo) and Adam Siegel are joining forces in one kitchen for a truly special culinary event.Together, they’ll present seven exquisite courses, thoughtfully paired with six wines, promising an unforgettable dining experience.

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Insalata de Zucca

Roasted Winter Squash with Chicories, Dates, Pistachio & Vadouvan Curry Vinaigrette

2024 Pinot Noir Rosé, Neuchâtel Switzerland, Montmollin "l'Oeil de Perdrix"

Zak Baker

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Loup de Mer

Mediterranean Sea Bass with Cauliflower, Tarragon, Beurre Fondue & Crustacean Reductions

2023 Carricante, Etna Bianco Italy, Terre Nere "Calderara Sottana"

Adam Siegel

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Spaghettone all’Arrabiata con Gamberi

Thick Spaghetti with Mexican Blue Shrimp, Tomato & Fresh Cayenne Chilies

2024 Frappato blend, Sicily Italy, Occhipinti "SP68"

Zak Baker

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Magret de Canard

Roasted Duck Breast with Sweet Potato Puree, Roasted Pear, Foie Gras Sauce & Orange Gastriques

2024 Grenache blend, Tavel France, la Mordorée "La Reine des Bois"

Adam Siegel

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Arrosticini di Agnello all Griglia a Carbonella di Legna

Wood Grilled Lamb Skewers with Roasted Corno do Toro Peppers & Tropea Onions

2019 Aglianico, Vulture Italy, Ville Matilde

Zak Baker

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Cote de Beouf

Charred Ribeye Cap with Duck Fat Potato Cake, Caramelized Garlic & Bordelaise Sauce

2019 Cabernet Sauvignon blend, Pauillac France, Chateau du Pauillac

Adam Siegel

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Gateau Basque au Pistache

Burnt Pistachio Cheesecake with Pistachio Praline, Candied Orange & Concord Grape Sherbet

NV Grillo blend, Terre Siciliane Italy, Montoni "Passito Bianco"

Courtney Beyer

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Adam’s Grandma’s Almond-Walnut Cookies

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Tenuta Santa Maria Wine Dinner

Thursday October 30 | 6:30 pm | $175 plus tax & service charge

Lupi & Iris is proud to present an evening with Tenuta Santa Maria! The Bertani family refined the Amarone process, introduced innovative vineyard techniques & continues to advance Verona's winemaking heritage. David Goewey-DuBou, Director of Sales & Education with Indigenous Selections, will present six celebrated wines along side five courses prepared by Chef Siegel.

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Brodetto di Cozze e Vongole

Mussels & Clams Steamed in White Wine with Garlic, Chili & Salumi

2024 Garganega, Soave, “Lepiga”

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 Gnocchi con Pomodoro

Potato Dumplings with Fresh Tomato Sauce

2022 Corvina blend, Valpolicella Classico Superiore 

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Risotto di Anatra

Vialone Nano Rice Whipped with Confit Duck, Brodo & Red Wine

2019 Merlot, Verona Rosso, “Decima Aurea”

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Brasato al Amarone

Red Wine Braised Beef with Polenta and Parmigiano

2019 Corvina blend, Amarone Classico Riserva

2007 Corvina Blend, Amarone Classico Riserva, “Brolo dei Poeti” 

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Crostata di Frutta Secca e Noci

Dried Fruit & Nut Tart, Pate Sucre, Chocolate Ganache, Honey Creme Fraiche

2021 Corvina blend, Recioto della Valpolicella Classico

Bourbon & Bluegrass

Wednesday, October 29 | 6:30 PM | $110 per person, plus tax & service charge

Lupi & Iris is excited to present an exclusive five-course dinner, each thoughtfully paired with a premium beverage — including limited-release bourbons such as Knob Creek 21 & Booker’s “By the Pond.” Special guest Kay Quigley, Brand Ambassador for Jim Beam, will guide you through these exceptional whiskeys, sharing insights & stories behind each pour. To complete this unforgettable evening, enjoy live entertainment from a fantastic Bluegrass band. Join us for an evening of fine dining, rare spirits & great music!

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Fried Chicken Thigh

With Potato Mushroom Veloute

Spirit: Basil Hayden Bourbon

Cocktail: Eventide - Basil Hayden Bourbon, blood orange juice, sweet vermouth,
tarragon simple syrup, bitters, tarragon sprig garnish

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Pork & Beans

Sakura Pork Belly with Braised Cranberry Beans, Lacinato Kale & Rosemary-Orange Gastriques

Spirit: Baker's High Rye Bourbon

Cocktail: Speech Therapy - Baker's High Rye Bourbon, genepy, maraschino liqueur, lime juice, Luxardo cherry garnish

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Pumpkin Risotto

With Brussels Sprout Leaves, Gulf Shrimp & Espelette Pepper

Spirit: Basil Hayden Dark Rye

Cocktail: Vadouvan AF (Almost Fashioned) - Basil Hayden Dark Rye, Vadouvan simple syrup,
honey vinegar (dash), orange peel garnish

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Roasted New York Strip 

With Roasted Carrots

Spirit: Knob Creek 21-year Bourbon

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Brulee’d Squash Tart

Spiced squash custard filling, pecan praline, vanilla Chantilly, caramel sauce, spiced tuile

Spirit: Booker's "By the Pond" Bourbon

Please contact the restaurant with any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Domaine de Chevalier Wine Dinner

Tuesday, October 28 | 6:30 PM | $195 per person, plus tax & service charge

Join us for an unforgettable night celebrating the wines of Domaine de Chevalier, one of the most esteemed estates in Bordeaux's Pessac-Léognan region. Known for their elegance, balance & remarkable aging potential, these wines are a true expression of Bordeaux. Enjoy a five course dinner specially curated to pair with five exceptional wines from the domaine, each selected to highlight the depth & character of this historic vineyard.

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Ragout d’Homard
Poached Lobster in a Sauce of Lobster Cream with Artichokes, Celery Root & Tarragon
2021 Domaine de Chevalier Blanc
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Coq au Vin
Chicken Thigh Braised in Red Wine with Bacon, Carrots, Mushrooms & Onion
2020 L’Esprit de Chevalier Rouge
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Pigeon Deux facon
Roasted Squab Breast and Confit Leg with Braised Chard, Caramelized Fennel & Foie Gras Sauce
2009 Domaine de Chevalier
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Boeuf Roti a la Bordelaise
Roasted Filet of Ribeye with Potato Mousseline, Marrow & Rich Red Wine Sauce
2019 Domaine de Chevalier
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Tarte aux Abricot et Amande
Almond Pate Sucre with Almond Frangipane, Apricot Jam & Apricot Ice Cream
2009 Chateau Guiraud Sauternes

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Sunday Supper with Chef Bea

Sunday, October 26 | 5:30 PM | $65 per person, plus tax & service charge

Join our talented and spirited chef, Bea Damonte, for a relaxed four-course supper featuring some of her favorite dishes. Come hungry & ready to savor a memorable evening of delicious food, great company & warm hospitality.

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Chicharron de Pollo y Tequeños de queso

Deep fried chicken, tartar sauce, won ton wrappers, mozzarella, avocado puree

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Quinotto con camarones

Risotto-style quinoa, aji amarillo, bacon, mushrooms, shrimp, heavy cream

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Seco de Cordero con Arroz y Frijoles

Braised lamb shanks, cilantro puree, frijoles guisados, white rice

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Mousse de Mango

Mango mousse, vanilla sauce & chantilly cream

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

L’Aventure Wine Dinner

Wednesday, October 15 | 6:30 PM | $195 per person, plus tax & service charge

Lupi & Iris is proud to once again partner with one of Chef Adam Siegel’s all-time favorite wineries — L’Aventure. Over the past 20 years, Chef Siegel has collaborated with L’Aventure on numerous dinners, including a prestigious James Beard Dinner in New York City in 2023. This past summer, Adam & Daria had the pleasure of visiting the L’Aventure Winery for an unforgettable tour & tasting experience. We’re thrilled to bring this partnership back to our guests with a seven course dinner paired with six exceptional wines.

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Huitre

Poached Oyster Beurre Fondue with Scallop, Caviar, Cauliflower & Tarragon

2023 Estate Cuvée Blanc

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Raviolo d’Homard

Lobster Ravioli with Brussel Sprouts & Lobster Cream

2024 Rose

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Caille Farci

Quail stuffed with of Foie Gras and Mushrooms with a Red Wine & Port Reduction

2021 Optimus

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Peposo

Beef Brasied in Red Wine, Garlic & Black Peppercorns with White Polenta

2021 Cote a Cote

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Agneau

Lamb Loin with Spiced Winter Squash Puree, Duck Fat Potato & Herbed Lamb Jus

2022 Les Demoiselles

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Fromage

Gruyere Flan with Toasted Baguette, Caramelized Onion & Beef Jus

2021 Estate Cuvee

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`Gateaux de Noix

Walnut Cake with Crème Fraiche, Honey & Roasted Pears

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Darioush Wine Dinner

Tuesday, October 7 | 6:30 PM | $145 per person, plus tax & service charge

Amidst the sprawling vistas of Napa Valley, along the scenic Silverado Trail, lies Darioush Winery, standing as a testament to the transcendent power of cultural heritage merged with contemporary winemaking. Established in 1998 by Darioush Khaledi, an Iranian immigrant and wine enthusiast, the winery is a reflection of a dream that spans continents, merging the rich winemaking traditions of ancient Persia with the innovative spirit of Napa Valley. Enjoy four wines paired with five courses by Chef Siegel.

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SEARED SEA SCALLOP  

sea scallop / carrot puree / lemon beurre blanc 

2023 “Signature” Viognier 

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WILD MUSHROOM RISOTTO 

carnaroli rice / wild mushrooms / taleggio cheese / mushroom stock 

2022 “Signature” Cabernet Franc 

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ROASTED LAMB & EGGPLANT CAPONATA 

rack of lamb / eggplant / tomatoes / olives / grilled radicchio 

2021 “Caravan” Cabernet Sauvignon 

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BEEF BOURGUIGNON 

braised beef / polenta cake / lacinato kale / red wine veal reduction 

2022 “Signature” Cabernet Sauvignon 

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CHOCOLATE WALNUT TART 

chocolate pate sucre / caramel walnut filling / spiced walnuts / coffee ice cream / caramel sauce 

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Mura Mura Wine Dinner

Monday, October 6 | 6:30 pm | $120 per person, plus tax & service charge

Mura Mura is located in the rolling hills of Langhe where the climate & soil are perfect for grape growing. This region creates wines that are celebrated for their depth, complexity & elegance. Andrea Lucignani, Italian wholesale portfolio manager for Monsieur Touton Selection will present five Mura Mura wines along side five courses.

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GAMBERI E ZUCCA 

fried shrimp in pastry / butternut squash puree / agrodolce 

2022 “Bianca” Favorita 

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INSALATA DI ACCIUGHE E FINOCCHIO 

gem lettuce / white anchovies / fennel / almonds / prosciutto / calamansi vinaigrette 

2022 “Garibaldi” Grignolino d’Asti 

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RISOTTO DI MANZO BRASATO 

braised short ribs / carnaroli rice / lacinato kale / veal stock 

2020 “Romeo” Barbera-Nebbiolo blend 

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AGNELLO E FUNGHI 

roasted rack of lamb / king trumpet mushrooms / carrot puree / dark cherry red wine sauce 

2019 “Faset” Barbaresco 

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LIMONCELLO BABA CAKE 

Limoncello soaked baba cake / honey zabaglione / orange confit 

2020 "Ofelia" Moscato 

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Long Meadow Ranch Wine Dinner

Thursday, October 2 | 6:30 PM | $150 per person, plux tax & service charge

Long Meadow Ranch wines are known for their organic & sustainably farmed fruit, expressing the unique characteristics of their Napa and Mendocino vineyards. Join us for a a memorable evening featuring a six-course dinner paired with five elegant wines.

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APRICOT & PROSCIUTTO SALAD

prosciutto, frisée, Treviso lettuce, dried apricots, country French bread, apricot vinaigrette

2017 Blanc de Noirs, Anderson Valley

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SWEET CORN & SEA SCALLOP

scallop, sweet corn puree, red bell peppers, lemon basil oil

2024 Sauvignon Blanc, Napa Valley

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POTATO GNOCCHI & LOBSTER

Maine lobster, potato gnocchi, artichokes, tarragon, lemon butter

2018 Chardonnay, Anderson Valley

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MAGRET DUCK BREAST & MUSHROOMS

duck breast, chanterelle & king trumpet mushrooms, parsnip puree, plum orange gastrique

2019 Pinot Noir, Anderson Valley

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FILET & ESCAROLE

beef tenderloin medallion, braised escarole, cannellini bean ragout, bourbon au poivre sauce

2018 Cabernet Sauvignon, Napa Valley

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BROWN BUTTER PISTACHIO CAKE

lemon-concord grape frozen yogurt, pistachio financier, pistachio cremeux, grape tuile

Ceretto Wine Dinner

Wednesday, September 24 | 6:30 PM | $125 per person, plus tax & service charge

One of the most respected Barolo & Barbaresco producers in Italy, Ceretto has become world renowned for founding the single-vineyard Barolo movement.Ceretto has been producing wine since the 1930s. Over the last twenty years they have embarked on a journey to adopt more environmentally sustainable farming methods, and obtained organic certification in 2015. Join us for this five course dinner paired with five of these premier Piedmont wines.

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INSALATA DI INDIVIA E GUANCIALE

endive, radicchio, pear, hazelnuts, Pleasant Ridge Reserve cheese, guanciale vinaigrette

2022 Arneis

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PANCETTA DI MAIALE AL BALSAMICO

pork belly, cannellini bean, dry cherries, balsamic reduction

2021 “Rossana” Dolcetto

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AGNOLOTTI DI VITELLO

ground lamb, veal & pork, lacinato kale, butter, parmigiano, veal jus

2021 Barbaresco

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ANATRA ARROSTO CON PATATE E FINOCCHIO

duck breast, potato, fennel, carrots, red wine reduction

2019 Barolo

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BUGIE CON PERE E MIELE

sweet pastry fritter, grappa poached pear, honey zabaglione, pear sorbet

NV Moscato d’Asti

Jazz Brunch with Anthony Deutsch
pianist, vocalist, musical adventurist

Reservations available 10:00 am - 2:00 pm

An Evening with Adam

Thursday, September 18 | 6:30 PM | $245 per person, plus tax and service charge

Join award-winning Chef Adam Siegel & his talented culinary team for an unforgettable evening celebrating the wines of Burgundy, France. Savor six expertly crafted courses, each thoughtfully paired with six celebrated Burgundian wines, showcasing the elegance & complexity of this world-renowned region. Limited seating available.

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Huitre

Cremant Poached Oyster with Celery Root, Beurre Fondue, Scallop, Tarragon & Osetra Caviar

NV Brut, Crémant de Bourgogne, Simonnet-Febvre “Blanc”

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Bar Noir

Black Bass with Tomato, Summer Squash & Citrus

2022 Pernand-Vergelesses “En Caradeux” 1er cru

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Caille au Vin

Red Wine Marinated Quail with Foie Gras, Mushroom Veloute & Port Glace

2018 Pommard “Les Epenots” 1er cru

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Fromage et Oignon

Upland’s Pleasant Ridge Flan with Caramelized Onion, Beef Jus & Toasted baguette

2020 Corton “Clos de la Vigne au Saint” Grand cru

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Agneau

Roasted Lamb Loin with a Cranberry Bean Ragout, Roasted Sweet Peppers & Lamb Jus

2010 Chambertin “Cuvée Héritiers Latour” Grand cru

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Tarte Normande

Apple and prune custard tart with prune Armagnac ice cream, candied walnuts & candied orange

Milwaukee Chef Pairing:
Milunka Radicevic of Three Brothers

Monday, September 15 | 6:30 PM | $175 per person, plus tax & service charge

A culinary collaboration between Milunka & Adam, two award-winning chefs. This pairing promises a unique fusion of Mediterranean‑inspired modern cuisine & time‑honored Serbian comfort cooking. Join us for this unforgettable seven-course dinner paired with six wines.

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Palacinka
Balkan style crepes filled with cheese & topped with crème fraiche & caviar
Milunka
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Salade de Tomates e Melon
Heirloom cherry tomato, marinated melon & cucumber with cured salmon & fresh goat cheese
Adam
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Patka sa Mlincima
Braised duck in a tomato & porcini broth with toasted pasta & Kackaval cheese
Milunka
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Caille Farci
Stuffed Quail with Artichokes, Grapes & Orange Gastriques
Adam
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Prase za Peceni Paprike
Roasted pork with blistered red peppers, orange & white wine
Milunka
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Biftek Roti
Roasted New York Strip with Mushrooms, Potato Mousseline & Red Wine Sauce
Adam
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Lesnik Torta
Layers of Sponge cake with Hazelnut cream & meringue
Courtney Beyer
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Adam’s Grandma’s Almond-Walnut Cookies

Please contact the restaurant to discuss any allergies, dietary restrictions or preferences. We will do our best to accommodate. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

High Tea with Chef Courtney

Sunday, September 7 | 12:30 pm | $75 per person, plus tax & service charge

Join celebrated Executive Pastry Chef Courtney Beyer for a Lupi & Iris High Tea.
Courtney & her talented team will delight you with savory tea sandwiches, scones, desserts & petit fours.

MENU

Scones
Cheddar, Chive, Bacon
Dried Fruit
Served with House-made Preserves & Clotted Cream
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Savory
Gougères with Gruyere Fondue
Smoked Trout, Pickled Cucumber, Phyllo
Herbed Goat Cheese, Grilled Vegetables, Pesto, Pumpernickel
Roast Beef, Horseradish Cream, Watercress, Brioche
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Sweet
Financier, Cranberry Apple Jam, White Chocolate Mousse
Hazelnut Pavlova, Pear Tatin, Praline Whip, Candied Hazelnuts
Chocolate Tart, Caramel Cremeux, Brownie, Salted Creme Fraiche

We will not be able to accommodate food allergies, dietary restrictions or food preferences for this event. All special event ticket sales are final & non-refundable. You can transfer your ticket to another person.

Sunday Supper with Chef Angel: Puerto Rico

Sunday, August 24 | 5:30 pm | $65 per person, plus tax & service charge

Join Chef de Cuisine Angel Otero for a special four-course Puerto Rican Sunday Supper. Angel has collaborated with his mother to create some of her favorite dishes.  

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APERITIVO

BUÑUELO DE MALANGA, BACALAO Y ALIOLI DE AJÍ HABANERO

Taro fritter / salt cod / habanero aioli

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PRIMER CURSO

TERRINA DE REMOLACHA Y QUESO DE CABRA

Beets / goat cheese / local honey / Marcona almonds / heirloom tomatoes / summer greens / artisan country toast

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CURSO PRINCIPAL

BISTEC A LA PARRILLA CON SALSA CRIOLLA 

Grilled hanger steak / creole sauce / sweet plantains / yellow rice & sweet corn

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POSTRE

FLAN DE QUESO CON COCO Y PIÑA DULCE 

Cream cheese baked custard / pineapple / coconut / caramel sauce