Answers from Our Experts (1)
Chef Matthew Bauer’s menu changes often to keep up with the seasonal and small-batch of artisanal products available, but on a recent visit, we found these to be five of the best dishes on The Immigrant Restaurant menu:
1) Wisconsin artisan cheese flight, specifically, the Evolution of Cheddar. If you’re looking to sharpen your knowledge of cheddar, this flight offers a side-by-side comparison of the cheese as it matures over a span of 12 years. There is a fresh cheese curd from Gibbsville Cheese, followed by three-year, seven-year and 12-year aged sharp cheddars from Hook’s Cheese Company.
2) Game bird confit and Bass Lake chevre ravioli with red grapes, caramelized onions, hazelnut dust and citrus foam. This first-course selection varies based on the availability of game bird, such as guinea hen and duck. This fowl is anything but foul.
3) Seared sea scallop and Hudson Valley foie gras with long stem artichokes, truffle and orange vinaigrette. It is served as the third course of Chef Bauer’s tasting menu, and can also be ordered à la carte. You almost can’t be a Four-Star restaurant without some iteration of foie gras on the menu, but the Forbes Travel Guide Four-Star restaurant does the delicacy proud.
4) Ancho chile and coffee-braised beef short ribs with a sweet corn and chickpea empanada, cilantro crème fraiche and natural reduction sauce. It is offered as the fourth course in Chef Bauer’s tasting menu, and can be ordered as an à la carte entrée.
5) Hazelnut mousseline crunch tower with hazelnut tuile and brown butter ice cream. Offered as an à la carte item, the dessert offers an amalgamation of flavors and textures that’ll leave you wanting more and wishing you could order dessert first.