Chef Bradford creates a fresh menu with local flavors
What do you get when you take two former Chicago culinary colleagues at a Michelin-star restaurant and let them play with a talented hotel kitchen team and a bounty of Wisconsin ingredients? A fresh and exciting spring menu. That's what The Iron Horse Hotel Executive Chef Bradford Shovlin and Aparium Hotel Group Executive Culinary Director Suzy Crofton are excited to unveil to visitors and locals this week at Smyth. Starters like Smoked Whitefish Brandade (American sturgeon caviar, brioche and quail egg) and Wisconsin Smelts (grilled fennel, tangerine, parsley coulis and espelette) tease the palate. Getting hungry? Savory main courses like Great Lakes Walleye (wild rice “skin,” cured turnip, French beans and caper cream), Duroc Pork Chop (rainbow chard, bacon and local maple syrup) and Gnocchi (fine herbs, spring vegetables, ricotta and verjus) satisfy veggie-lovers and carnivores alike. View the full Smyth lunch (including the Branded Burger, Iron Horse Brat and Lake Perch Po’Boy that can’t be beat) and dinner menus at smythrestaurant.com. Make a reservation or call us at 414.831.4615. Your taste buds will thank you.
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"This is food to enjoy again and again, and to see what the next season brings."