The Immigrant Room & Winery

Name: The Immigrant Room & Winery
Address: 419 Highland Dr., 53044, WI, 53044
Telephone: 920-457-8888

419 Highland Dr., Kohler, WI 53044, US

• Tuesday: 5:30PM-9:00PM •Wednesday: 5:30PM-9:00PM •Thursday: 5:30PM-9:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •

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Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Required
Wheelchair Accessible:
Seating:
Music Type:

Caviar

Osetra Caviar

Sevruga Caviar

American Sturgeon Caviar

First Course Selections

Pan-Seared Calamari Steak

Arugula Salad, Citrus Fruit Vinaigrette, Caper Butter

New England Lobster and Lobster Mushroom Risotto

Rendered Crispy Bacon, Tahitian Vanilla Oil

Pan-Seared Hudson Valley Foie Gras

Apple Tarte Tatin, Hazelnut Vinaigrette

Crispy Kurobuta Pork and Fuji Apple Ravioli

Sage Brown Butter, Plum, Carrot and Ginger Compote

Seafood Bento Box

Tempura Rock Shrimp, Scallop, Tuna and Salmon Sashimi, Lobster Maki Roll, Soba Noodle Salad

Mid Course Selections

New England Lobster Bisque

Pan-Seared George's Bank Scallop and Lobster Claw

French Lentil Soup

Antelope Sausage and Foie Gras Cream

Winter Greens and Pomegranate Salad

Driftless Farms Sheep Milk Cheese, Port Wine Vinaigrette

Grilled Portobello Mushroom “Carpaccio”

Roasted Peppers, Gorgonzola, Arugula Salad, Agrodolce

New England Lobster Salad

Fingerling Potato, Black Truffle Vinaigrette, Red and Golden Beet Coulis

Fish and Crustaceans

Pan-Seared George's Bank Scallops

Heirloom Carrot Purée, Vodka Caviar Butter

Steamed Maine Halibut and Manila Clams

Chanterelle Mushrooms, Savoy Cabbage and Saffron Cream Sauce

Tasmanian King Salmon

Roasted Russian Fingerling Potatoes, Rock Shrimp, Truffled Cream Leeks

Pan-Roasted Opakapaka

Wilted Spinach, Purple Potatoes, Toasted Macadamia Nuts, Red Pepper Purée

Butter-Poached Shellfish Stew

Lobster, Shrimp, Scallops, Mussels, Clams, Chorizo Sausage, Tomato and Chipotle Sauce

Meat, Poultry, and Game

Slow-Roast Crispy Maple Leaf Duck

Sweet Potato Risotto, Toasted Pecans and Stravecchio Parmesan Cheese

Grilled Lamb Loin

Spicy Harissa, Grilled Vegetable Ratatouille, Cumin Demi Glace

Slow-Cooked Wagyu Beef Cheeks

Celery Root Purée, Oyster Mushrooms, Butternut Squash

Grilled Aberdeen Angus Tenderloin and Seared Foie Gras

Rösti Potatoes, Garlic Spinach, Black Truffle Sauce

Wild Boar Tenderloin Au Poivre

Truffle Mashed Potatoes, Spaghetti Squash and Haricot Verts

Cheese Course

Cheesecake

Black Mission Fig and Goat Cheesecake, Fig Ice Cream

Ricotta Crème Brûlée

Toasted Walnuts and Sage

Grilled Vergin Pine Native Blue Cheese

Grilled Golden Pineapple Salsa

Gruyere Surchoix Quiche

Roasted Cumin, Asparagus and Kirsch

Five Year Aged Cheddar Cheese Spanakopita

Arugula and Apples

Dessert Course

Star Anise Poached Seckel Pear

Pear Sorbet and Maple Bourbon Cream

Dark Chocolate and Banana Tart

Milk Chocolate Ice Cream and Chocolate Almond Confection

Lemon and White Chocolate Panna Cotta

Lime-Buttermilk Sorbet, Sour Cherry Jus

Roasted Caramel and Cashew Pie

Frozen Hazelnut Parfait, Almond Florentine

Passion Fruit Crème Brûlée

Coconut Congolais, Passion Fruit Essence

Tasting Menu

First Course

| Ahi Tuna and Citrus Gremolada Tartar | Nicolas Feuillatte, “Premier Cru”, Brut Rosé, Epernay, France

Second Course

| Truffle Honey-Lacquered Quail Breast | Chardonnay, Grgich Hills, Rutherford

Third Course

| Seared Atlantic Halibut Cheeks | Gewürztraminer, Zind-Humbrecht, Alsace, France

Main Course

| Butter-Poached and Seared Veal Chop | Domaine Drouhin, ”Véro”, Burgundy, France

Dessert Course

| Chocolate and Pomegranate Tasting | Fonseca, Bin 27, Portugal

Sampling Menu

Deep Fried Quail Eggs

Sweet Chili Sauce

Marinated Olives

Assortment of Olives, Cornichon Pickles, Lahvosh Bread

Ceviche

Tuna, Watermelon and Ginger

East Coast Oysters

Tobiko Caviar and Champagne Mignonette Sauce

Sirloin Carpaccio

Lemon Aïoli, Micro Greens, Garlic Chips

Tomato Mozzarella Napoleon

Basil Oil, Aged Balsamic Vinegar

Bruschetta

Tomato, Pancetta, Basil, Red Onion

Nori Roll

Tuna and Cucumber

Hand Molded Sushi

Salmon, Tuna, Halibut, Scallop

Warm Barbequed Unagi

Wakame and Sesame Seed Salad

Tobiko Roll

Maine Lobster Salad

Maki Roll

Shrimp Tempura, Avocado, Cucumber, Chili Aïoli

The Immigrant Dining Room Dessert Courses

Cup of Java

Tanzanian Peaberry Coffee Mousse, Chocolate Dipped Biscotti, White Chocolate Anglaise

Vanilla and Armagnac-Roasted Bananas

White Chocolate ice Cream, Cardamom French Toast

Fried Wonton with Sweet Bean Paste

Spiced Pineapple Carpaccio and Saké Custard, Sushi Rice Ice Cream and Mango Gelée

Lemon-Raspberry Cake

Raspberries and Lemon Verbena Sabayon, Raspberry Sorbet

Chocolate Trilogy

Timbale of Dark Chocolate Cream, Two Tone Chocolate Tart, Chocolate Almond Cake, Spiced Ganache

Chef Richard Palm's Handcrafted Ice Creams

Create your own Tasting

| Triple Vanilla, Chocolate, White Chocolate, Mint Chocolate, Coffee Toffee, Ginger, Almond Brittle, Pecan, Strawberry, Banana, Baileys Irish Cream, Cinnamon, Cardamom

Cheese List

Individual Cheese Selection Price per Ounce

Goat's Milk

Sheep's Milk

Mixed Milk Cheese

| Earthy, intense, interesting-Mauston, WI | Ash veined, goat and sheep, earthy-Mauston, WI | Soft body, mild, complex-Mauston, WI | Aged, nutty, interesting-Mauston, WI

Cow's Milk

Cheese Flights

Evolution of Cheddar

| Gibbsville Cheese-Sheboygan Falls, WI | Fresh Curd, 90 day, Aged, 1 year | Hook’s-Mineral Point, WI | 3 year, 5 year, 7 year, 10 year and 12 year Aged

Alpine Style Cheeses

Wisconsin Blues

Trio of Farmstead Cheeses

Spiced Cheeses

Aged Cheddars

Chevre Cheeses