This place is what a restaurant should strive to be. I wish it was in placed in Chicago because I would go there every week! Yes.. I would allow this place to drain me of all my funds and savings so I can savor their seasonal delicacies that is inspired by Mother Nature's bounty.\n\nLast time I was here, I had my favorite fusion caprese salad. It was fried Zucchini Blossoms topped on a bed of Wisconsin Fresh Mozzarella and Wisconsin Heirloom tomatoes, with a generous drizzle of Korean Gochujang aoili. Don't know what Gochujang is? Google it. \n\nThis time, I couldn't resist and went with a healthy 3 course menu. As my starter, I had their grilled asparagus with Muenster Cheese Curds. mmmmm.... it was decorated with shavings of fresh asparagus! The contrast in the vegetables was amazing! Same vegetable... with 2 totally different taste! \\\n\nEntree: Vietnamese Sausage with Coconut Rice and Homemade Daikon Vegetables. It tasted like a deconstructed bahn mi with a side of coconut rice. I wonder what it would taste like in a bahn mi sandwich? Chef.. could you make this happen one day? :) Maybe let me know too if you make this happen so I can drive up from Chicago.\n\nDessert: Grasshopper sundae with Italian Merengue. I almost wished I had a 2nd stomach so I can fit this whole sundae in my already stuffed belly. Words can't describe the warm and creamy, heavenly delight. Look at the pictures. \n\nGo soon because what I just described might not be there next week.
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