Anniversary at Red Stag

Recently Dale and I celebrated our anniversary at The Red Stag Supper Club. 

The service there is always friendly and our server, Claudia, was no exception to the rule. I started with an Old Fashioned cocktail. The Red Stag's default way of preparing it is the Wisconsin way with brandy as opposed to bourbon. Having spent as much time as I have in Wisconsin during the last however many summers I'm partial  to mine with brandy. 

We're both fans of the Red Stag's relish tray so when dining there we usually start with that. It includes vegetables pickled in house which can vary from visit to visit. This time it featured pickled carrots, green beans, olives, and what looked to be a lighter version of beets. The vegetables were crunchy, tangy, and delicious.

For dinner, Dale ordered one of the specials, a risotto with shrimp which looked delicious. I went with the roasted half chicken which came with a swiss chard souffle, ratatouille, and chicken jus. It was perfectly done. 

Dessert was their awesome carrot cake. Dale doesn't usually go for sweet but carrot cake is something he can't resist, especially The Red Stag's.

The decor of the Red Stag is charming and not (as many supper clubs are) overly kitschy. I've heard that many of the materials used for the restaurant were salvaged by hand including the bar top which is made of marble, tabletops made from doors, and upholstery for the booths made of recycled cassette tapes.* The atmosphere always adds to the experience.

I believe the Red Stag Supper Club will be celebrating it's 10 year anniversary of opening this coming November.  We may have to stop in to help them celebrate.

*See page 243 of Dave Hoekstra's awesome The  Supper Club Book: A Celebration of a Midwest Tradition.