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Wisconsin Brass Quintet Dinner

Wednesday  |  September 18, 2013  |  $40 per person

5:30pm – Hors d’ oeuvres
6:30pm – Dinner
7:30pm – Performance
cash bar

– Reservations Required –
Make your reservation online!

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Golden Beet Salad
Lemon dressed field greens with roasted fennel toasted
almonds & poached golden beets

S  E  C  O  N  D   C  O  U  R  S  E

Osso Bucco
Braised veal shank with demi-glace & fried leeks accompanied by
duchesse potatoes & honey garlic glazed carrots

Roasted Pheasant
MacFarlane Farms roasted pheasant, fresh herb roasted
fingerling potatoes & braised brussel sprouts

Pumpkin Ravioli
House made ravioli filled with roasted pumpkin, tossed in a sage pine nut
cream reduction & garnished with shaved black truffle

T  H  I  R  D   C  O  U  R  S  E

German Chocolate Cake
Chocolate cake with coconut pecan filled layers &
a chocolate butter cream frosting

 Wisconsin Brass Quintet


has presented concerts & master classes throughout the U.S., including performances at Carnegie Hall, international brass conferences, & major universities & conservatories. Their performances & recordings have been acclaimed by nationally recognized musicians & critics. Barry Kilpatrick writes for the American Record Guide, “I’ve reviewed over 250 brass recordings in the past five years, & this is one of the very best. The WBQ is a remarkable ensemble that plays with more reckless abandon, warmth, stylistic variety, & interpretive interest than almost any quintet in memory.” Lending their artistry to the quintet are John Aley and Jessica Jensen, trumpet; Daniel Grabois, horn; Mark Hetzler, trombone; & JohnStevens, tuba.

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