January 20, 2015
Jamaican Pork Roast
This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Our sweet and
spicy marinade gives the pork tenderloin amazing flavor for a grilling sensation. Coated with a jerk-style spice rub, this
pork tenderloin is grilled with orange and apple juices, red and green peppers, garlic, hot red pepper, cumin, & green
onions.
Blackened Tuna Steaks
The blackening process was invented and perfected by Chef Paul Prudhomme, at K-Paul's in New Orleans. Though Chef
Prudhomme is steeped in Louisiana tradition, he actually introduced the process less than 30 years ago. These tuna steaks
are well-seasoned, lightly pan-fried, and served atop fresh-made mango salsa for a delicious and impressive main course.
Our tuna steaks are blackened medium rare.
Sun Dried Tomato Manicotti
Fresh pasta crepes traditionally stuffed with three cheeses—Parmesan, ricotta, and mozzarella—plus herbs and spices,
cheese manicotti is ...creamy and a little tangy, baked in a sun dried tomato sauce and mozzarella.
February 3, 2015
Trout Meuniere
Meuniere means, roughly, "in the miller's wife's style" and refers to the fact that the filet is dusted in flour. The miller's
wife, preparing lunch, had so much flour on her hands from the mill that it transferred to the fish. Our entrée is trout that
is perfectly browned in a sputtering butter sauce, which has the right color of brown on the butter so that it is nutty and
rich using the lemon juice to halt the sauce at the right moment with a sprinkling of chopped parsley & roasted almonds on
top.
Beef Stroganoff
This dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov, the famous Russian
general, invented the recipe for a cooking competition in St. Petersburg. Ours is thinly sliced beef fillet sautéed and mixed
with onions, mushrooms, sour cream, and herbs, served on a bed of noodles.
Gnocchi Provencal
Gnocchi a la Provencal (Italian Potato Dumplings with Vegetables and Mushrooms) the appealing comfort-food texture of
gnocchi serves as a base for the peppery Mediterranean mélange. Provencal refers to the area of France called Provence,
where the ingredients in this entrée are plentiful.
February 17, 2015
Hand Carved Roast Beef
We hand carve our meats to ensure a tender texture and rich juicy flavor, with our house blend rub. Slow roasted.
Chicken Cacciatore
Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with tomatoes,
onions, herbs, bell pepper, and red wine. Treehaven’s dish makes good use of mushrooms (easily available to hunters
trekking through forests!), onions, tomatoes, and herbs, Served over Rigatoni.
Pad Thai
Pad Thai, literally "Thai style frying," is Thai noodle dishes made from stir fried rice noodles with ingredients including egg,
peanuts, shallots, sprouts, and tofu. It is one of the most well-known Thai dishes, and can be found at Thai restaurants all
over the world.
March 2, 2015
Red Snapper Italiano
The Caribbean red snapper is a light red-colored fish found in schools living in the Gulf of Mexico and the southeastern Atlantic coast
of the United States. Gregarious, these fish are found in schools close to the ocean floor on rocky outcrops, ledges, artificial reefs and
oil drilling platforms, usually at depths between 30-200 feet. Our red snapper is served with black olives, capers,tomatoes,
mushrooms & white wine sauce.
Grilled Center Cut Pork Chops with Roasted Apples
Two center cut pork chops, lightly seasoned and grilled, served with sweetened apples. Seasoned tart apple infuses them with
sweetness, as does a brush of apple butter when they're hot off the grill.
Cauliflower Parmesan
The combination of meaty, caramelized cauliflower florets with garlic, lemon, olive oil, chives, parmesan cheese, & flaky sea
salt.
March 17, 2015
BBQ Pork Ribs
These succulent, smoky pork ribs are tender and finger-licking good. Slow-cooked with sweet hickory smoke, then grilled
and basted with our special BBQ sauce.
Chicken Lasagna
Lasagna originated in Italy, traditionally ascribed to the city of Naples (Campania), where the first modern recipe was
created and published and became a traditional dish. Treehaven’s classic lasagna gets a modern twist in this delectable
artichoke, chicken and spinach lasagna & our special white sauce.
Herb Crusted Tofu Pepperada
This vegetarian dish consists of fresh tofu topped with a spicy Mediterranean sauce of onion, garlic, tomato, fresh basil,
oregano, olive oil, and parmesan. Tofu is made from soybeans, water and a coagulant, or curdling agent. It is high in protein
and calcium and well known for its ability to absorb new flavors through spices and marinades. A staple of Asian cuisines
for hundreds of years.
March 31, 2015
Mahi Mahi with Pineapple Salsa
Mahi Mahi has a wonderfully flaky, firm texture. This grilled Mahi Mahi topped with fresh pineapple-orange salsa served over
coconut couscous. Most U.S. harvest of Mahi Mahi comes from the Pacific, mainly Hawaii. About a third of the commercial
harvest comes from the Atlantic and Gulf of Mexico, where the recreational fishery for this species is more dominant.
Beef Tips over Pasta
Traditional cuisine for Wisconsin, our tenderloin tips are braised for several hours with a combination of fresh flavors,
such as fresh chopped garlic, rosemary leaves, kosher salt and cracked black pepper, served over wide egg noodles al
dente.
Tempeh Kabobs with Moroccan Couscous
Tempeh is a traditional soy product originally from Indonesia. It is made by a natural culturing and controlled fermentation
process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Moroccan couscous consists
of specially formed, fine-grained semolina that has been steamed before being served in a mound with vegetables.