Wisconsin to Table: Fresh Mint

09 Aug, 2018

As you all know, each month at Grey Rock our chefs choose a product that is locally produced in Wisconsin. For August, they really went close to home, so to speak, and are using fresh mint from our Heidel House garden!

Ribeye with lemon mint mustard sauce and mashed potatoes.

Ribeye with lemon mint mustard sauce and mashed potatoes.

Our grounds department, headed by Bob Jakubowski, planted a couple different herb seeds at the beginning of the season. The mint has grown well this summer and is ready to be used in our Wisconsin to Table dish. This is not the first time that Grey Rock chef Amanda has featured an ingredient from the Heidel House garden. In fact, she regularly checks the garden for herbs that can be used in dishes on the menu at Grey Rock.

The mint will be the highlight of a lemon mint mustard sauce that is served over a 16 oz. ribeye.

This dish is available until August 31, 2018.

Grey Rock is open for dinner Tuesday through Saturday from 5 to 10 p.m. The piano bar opens at 4:30 p.m. and features live entertainment every Saturday from 7 to 10 p.m. Be sure to check out our Grey Rock #HappyHour every Thursday and Friday from 4:30 – 6:30 PM that features a specialty charity drink by Bernie the Bartender. A portion of the proceeds from this month’s charity drink, a Cucumber Mojito, will go to the Green Lake Conservancy. Make your reservations online or call 920.294.3344.

 

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