High Steaks Dinner

Bacchus – A Bartolotta Restaurant is hosting its fourth annual High Steaks Dinner on Friday, January 28 where Corporate Executive Chef Aaron Bickham and Executive Chef Nick Wirth of Bacchus – A Bartolotta Restaurant have created a custom experience featuring luxury cuts of beef all paired with a Napa Valley Cabernet Sauvignon. They have partnered with David Zimrin owners of Butler Grassfed Beef to create a full head-to-tail menu highlighting 100% grass-fed naturally raised Wisconsin beef.

Butler Grassfed Beef is a proud member of the Wisconsin Grass-fed Beef Cooperative that is made up of 200 Wisconsin family farms. The Cooperative believes that rotational grazing cattle is the most natural way to raise healthy, lean, and tasty beef. Their well-managed pastures protect soil and water resources and provide wildlife habitat throughout Wisconsin.

The 850-acre Butler Grassfed Beef was established in 1972 by Bob and Caroline Butler. In 2013 one of the couple’s daughters, Ann Zimrin, and her husband, David Zimrin, purchased the beef-cattle herd. Today the couple manages the cattle operation and guarantees all-beef are raised with no antibiotics, hormones or grains, only
free-ranged grazing.

Join us for an evening celebrating local grass-fed beef, outstanding service, great wine, and exemplarily cuisine only Bacchus – A Bartolotta Restaurant can provide.

 

AMUSE

Amuse Bouche

House Pastrami on Rye Cracker, Dill Creme Fraiche
NIMAN RANCH, Bolinas, CA
 

House-made Bresaola

                                                    Frisée, Castelfranco Radicchio, Hazelnuts, Grapefruit                                                 ​​​BUTLER GRASS-FED BEEF, Spring Green, Wisconsin
 

Certified Black Angus Prime Filet Tartare

            Black Truffle, Quail Egg, Toast Points             
DEMKODA RANCH, Aberdeen, North Dakota
 

Beer-Braised Beef Cheeks- Sous-Vide

72-Hours, Thumbelina Carrots, Baby Turnips
 CDK ANGUS, Lena, Illinois
 

Wagyu World-Class Tasting, Seared Strip Loins

White Shoyu, Black Garlic Shoyu, Mizunara Shoyu ​​​​​​
KOBE WINE BEEF, Kyoto, Japan 
           2 GR PREMIUM FULLBLOOD WAGYU, Queensland, Australia                     
 MASAMI CATTLE RANCH, Corning, California  
     

Grilled 80-Day Dry-Aged Prime Ribeye, 

                       Bone Marrow Hollandaise, House-Made Beef Tallow Potato Chips                     
ALLEN BROTHERS, Chicago, Illinois
 

DESSERT      

Chocolate Bomb
 

PETIT FOURS

Chocolate, Bourbon, Port, and Madeira

Eight Courses
$215 per person plus service charge and tax

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