Chef David Baruthio presents contemporary French food with a special talent for flavor and presentation. Baruthio’s passion is to create simple, seasonal, clean food with the finest ingredients available to highlight the flavor of the food and what the season has to offer. He is continually striving to improve and provide an exceptional dining experience for his guests and friends.

“David’s French-influenced style is right at home here. He effortlessly combines his classical training, the country French cooking with which he grew up and the farm-fresh ingredients of the heartland.”    Steven Exel


BARU DEGUSTATION

the Baru 66 experience. chef’s choice, full tasting menu for the entire table
four courses 55 / person six courses 69 / person

MENU DU CHEF

chef’s seasonal & daily inspired features
three courses 48

FIRST

fresh tomato and basil soup 10

pan seared diver scallops on corn pudding, spanish paprika and salted popcorn 14

organic spring leaves fresh strawberries, champagne vinaigrette 10 
honey and goat cheese mousse organic baby beets salad, basalmic reduction 12

prawns and crab salad hearts of palm, compressed watermelon 14

SECOND

halibut baked in papillote with fresh herbs, fingerling potatoes, lemon 38
(additional 6 to add to menu du chef)

white, wild ivory salmon on eggplant tagine with a mango vinaigrette 36
(additional 4 to add to menu du chef)

free range chicken supreme* truffle under the skin, roasted with a fresh herb, truffle, and red wine risotto 32

slow-roasted duck breast* roasted pistachio, apricot compote 32

FINISH

wisconsin black cherry crepe with house-made vanilla ice cream 10

baru classic lemon tart brulee with fresh berries 9

cheesecake mousse confit apricot and greek yogurt sorbet 9

BARU CLASSICS

traditional French signatures – a la carte only

FIRST

escargot 14
Sweet breads and escargot sauteed with white wine-garlic sauce and fresh greens served with puff pastry

soupe à l’oignon 10
Traditional French onion soup gratinee with emmental cheese

pâté de campagne de maison 14
Homemade chilled liver pate mousse with pickles, mustard and a petit salad

charcuterie platter 14 / 24
A selection of homemade pates and cured meats with accoutrements

pommes frites 8
Hand-cut pommes frites with house-made piment d’espelette aioli

SECOND

steak frites maître d’hôtel* 34
Angus 12 oz. strip loin with demi glace, beurre maître d’hôtel and hand-cut pommes frites

baru classic filet au poivre* 36
Angus filet mignon with Madagascar green peppercorn sauce and hand-cut pommes frites

veal chop* mkt price
Angus veal chop with bordelaise sauce, fleur de sel, thyme and hand-cut pommes frites

coq au vin 29
Traditional chicken casserole cooked in burgundy wine with bacon and
mushrooms

FINISH

paul bocuse crème brûlée 9
Traditional recipe vanilla bean crème brûlée

les profiteroles 9
Homemade choux pastry filled with ice cream, chocolate sauce and crème chantilly

fondant au chocolat 9
Molten chocolate with caramel sauce and homemade vanilla ice cream

crepe suzette 14
French crepes with orange sauce flambe with Grand Marnier

assiette de fromage 14 / 18
Selection of 3 / 6 artisian cheeses with accoutrements

 
*Consumer Advisory – Thoroughly cooking foods of animal origin such as beef, lamb, pork, poultry, fish or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. Consult your physician or public health
official for further information.