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With the ides of May arrives the first of many outrageously fresh loins of the noble Tunnus albacares reaches the western shore of Wisconsin. We take the deep red piece of fishy goodness, get out our sharpest knives, trim it into perfect chunks, dust it with black and white sesame seeds and sear it in a smoking hot steel pan. Whether you choose the appetizer – served sushi style with tamari, pikled ginger and wasabi – or the entree with a quinoa, tomato and avocado salad, you can not go wrong.