Husband and I shared a lovely dinner last weekend at 1776. Nana and Pops spent the weekend with us and babysat for us on Saturday night so that we could have a fun date night. This was our first time dinning at this particular restaurant and we so loved it. The weekend's special was the 100 mile dinner. All the foods were grown or raised withing 100 miles of the restaurant's front door. How cool is that! Way to go 1776 supporting sustainable foods in our community. While we were browsing the menu the owner stopped by our table and shared with us a plate upon which lay the four different types of squash that were used in the soup that was course number 2 in the 100 mile dinner. Sold! The squash were so pretty and really, how cool is that I was able to play a tiny part in supporing our local farmers and ranchers. The 100 mile dinner was composed of 4 courses accompanied by three different glasses of wine (or beer). I went with the wine. My appetizer was a pastry tart of roasted organic Italian pink eggplant, Wisconsin goat cheese and caramelized candy onions. Then onto the soup: organic squash soup. For my entree I was given three choices. Eventually I decided on the organic black Angus steak grilled with twice baked potatoes and organic veggies. For desert: apple bread pudding with wild flower honey caramel sauce. Please note that my very detailed descriptions of my food is a result of the fact that I saved the menu.
~crummy image via iPhone in a dark restaurant~
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