Dinner at Brambleberry B&B

Dinner is offered every Friday and Saturday at 7 p.m.

(Separate dinner reservations are required if you would like to eat at the B&B. Forty-eight hours advance notice is needed. Menu schedule is posted below. One meal is served each evening. No ala carte options available Saturday nights. Only whole house rentals may request a change in the menu.)

Special Harvest Dinners offered at 7 p.m. alternate Saturdays through November
These four-course dinners feature produce from our own organic kitchen gardens as well as our homegrown natural pork and local meats. Most and usually all meat, vegetables, fruit and herbs are wholesome slow foods with zero miles on it. This meal allows guests to get in touch with their food source.

 

Friday and Saturday dinners Served at 7 p.m. Our informal weekend dinners are hosted by the innkeepers and are by reservation only (at least 48 hours in advance). We offer one complimentary glass of wine to each guest. We do not sell alcohol. Guests are welcome to bring their own favorite beers and wine to enjoy with dinner -- no corking fee. Friday, Aug. 27 $15.95 per person, Greek salad, French bread, chicken parmesan, fettuccine alfredo, garden peas, chocolate walnut tart Aug. 28 harvest dinner: $30 per person (4 courses) Cream of broccoli soup, salad of tomato, basil and mozzarella cheese, garden greens, home-baked bread, marinated, grilled thick-cut pork chops (our natural-raised pork), new potatoes with herbs, cucumbers with dill, beets, corn with herb butter, blackberry cheesecake Friday, Sept. 3 $13.95 per person, creamy cole slaw, Scandinavian meatballs, garlic mashed potatoes, dilled carrots, cucumbers, chocolate liqueur cake Saturday, Sept. 4 $12.95 per person, garden salad, individual grilled pizzas made to order, raspberry fool dessert. Additional pizzas can be purchased for $5 each. Friday, Sept. 10 $13.95 per person, Greek salad, garlic bread, lasagna, lemon bar Sept. 11 harvest dinner: $40 per person (4 courses) Curried parsnip soup, salad of garden greens, home-baked bread, beef roast (locally sourced) cooked in red wine, roasted root vegetables, green beans, spiced cabbage, raspberry cheesecake. The meal will feature two pairings from our local winery Tenba Ridge. Friday, Sept. 17 $12.95 deep-dish pizza made to order (serves 2) for tomato base. Pesto-base is $13.95. Choose from the following toppings: pepperoni, Italian sausage, onions, black olives, green olives, green pepper, mozzarella cheese. Saturday, Sept. 18 $14.95 per person, salad of romaine greens with apple, pear and cranberries with poppy-seed dressing, bread, roast turkey, garlic mashed potatoes, green peas, dilled carrots, raspberry fool dessert. Friday, Sept. 24 14.95 per person, Greek salad, bread, linguine with grilled chicken pieces and broccoli tossed in a garlic alfredo sauce, English lemon curd tart Sept. 25 harvest dinner: $40 per person (4 courses) Curried parsnip soup, salad of garden greens, home-baked bread, beef roast (locally sourced) cooked in red wine, roasted root vegetables, green beans, spiced cabbage, raspberry cheesecake. The meal will feature two pairings from our local winery Tenba Ridge. Friday, Oct. 1 $7.95 per person, garlic bread, 16-oz. bowl of beef chili Saturday, Oct. 2 $14.95 per person, Greek salad, garlic bread, lasagna, chocolate caramel walnut tart Friday, Oct. 8 $13.95 per person, creamy cole slaw, Scandinavian meatballs, garlic mashed potatoes, dilled carrots, cucumbers, chocolate liqueur cake Oct. 9 harvest dinner: $30 per person (4 courses) Cream of broccoli soup, creamy cole slaw, home-baked bread, marinated, grilled thick-cut pork chops (our natural-raised pork), garlic mashed potatoes, squash, corn with herb butter, apple crisp Friday, Oct. 15 $14.95 per person, salad of romaine greens with apple, pear and cranberries with poppy-seed dressing, bread, roast turkey, garlic mashed potatoes, green peas, dilled carrots, raspberry fool dessert. Saturday, Oct. 16 14.95 per person, Greek salad, bread, linguine with grilled chicken pieces and broccoli tossed in a garlic alfredo sauce, English lemon curd tart Friday, Oct. 22 $9.95 per person, home-baked bread, 16-oz. bowl spicy white chicken chili Oct. 23 harvest dinner: $30 per person (4 courses) Cream of broccoli soup, creamy cole slaw, home-baked bread, marinated, grilled thick-cut pork chops (our natural-raised pork), garlic mashed potatoes, squash, corn with herb butter, apple crisp Friday, Oct. 29 $9.95 per person, garden salad, spicy chicken quesadilla Saturday, Oct. 30 B&B closed for wedding

Local organic slow food grown on site

We’ve known about Jim Denevan and his organization “Outstanding in the Field” for a few years now. We applaud their efforts of bringing people together to really connect with their food source. (There is a nice article about the group in the July/August 2010 issue of Country Living Magazine.) For about $200 a person, you can ride their bus to one of their gourmet dinners which are held at various farms or gardens across the country. The Outstanding in the Field crew works together to help prepare the sites for banquets which feature a combination of locally sourced foods as well as organic produce grown at the site. Sometimes the banquet table is set up literally feet from the origin of the feast. Local chefs are brought in to create gastronomic delights with the seasonal, local foods. Sometimes local wines are offered to pair with the entrees. We do something similar at Brambleberry B&B. Every other Saturday through November we offer special Harvest Dinners for our guests. The majority and very often all of the meat, organic vegetables, eggs, herbs and fruits are grown right here on our farm. And it’s a lot less than $200 a person! Our dinners are only $30 to $40 – a huge bargain for fresh, healthy organic meals with zero miles (or almost zero) on it. These four-course dinners are served in our dining room – not our garden though, because we only have a crew of two to harvest, set up, cook and serve (and farms do have insects outdoors!) But we’re always happy to offer farm and garden tours, so you can visit and touch your food source if you want to. You can also arrange to buy organic, gourmet grass fed lamb from us. In the future, we’re planning to sell our homegrown pork and maybe even beef to the public as well. Our dinners this year are scheduled by what we think will be ripening in the gardens at that time. Next year we’ll have a better idea when things will be ready and expect to offer a bit more variety week-to-week. Guests don’t have to partake of our harvest dinners to experience Brambleberry’s fresh, homegrown organic produce and other products. Everyday our delicious, generous breakfasts incorporate eggs, pork, jams, vegetables used in frittatas and fruit as starters. We serve maple syrup made right here on the farm for as long as our supply lasts. Each evening, anyone who wants to can sample our fruity homemade wines. We’ve even got two beautiful nature walks for guests to enjoy – something not many B&Bs can offer. Brambleberry is the first and only bed and breakfast in Wisconsin to offer homegrown harvest dinners on a regular basis. We’re leading the way, changing how Wisconsin eats. Buy local. Support local agriculture. It’s good for your health and our beautiful planet. So, if you’d like to experience one of our harvest dinners, you’ll have to stay here. Our licensed restaurant serves B&B guests only. We simply don’t have the time to serve the general public in addition to our guests. But one couple can have dinner, stay the night and have a wonderful breakfast for about $150 to $200 per couple, not per person, which is still far less than Outstanding in the Field charges for one person’s dinner! You can vote with your fork every time you eat. Here are just a few things we can all do. 1. Don't buy meat raised in large, industrialized factory feed lots. Buy directly from a local grower. 2. Eat less meat and eat better meat. Grass-fed pastured beef is healthier and leaner than corn-fed animals and carries far less risk of E coli bacteria. 3. Buy food with as little packaging as necessary. 4. Eat fresh, local seasonal produce, not food that has traveled halfway around the world. Seek out Community Supported Agriculture and farmers markets. If you're interested in more information, check out these websites: www.outstandinginthefield.com www.localharvest.org www.seedsavers.org www.change.org www.slowfoodUSA.org We also recommend viewing the documentary film Food Inc.