One is ravioli filled with pumpkin and house-made ricotta in roasted onion sauce with duck prosciutto and pumpkin seeds.
Chef Yoshifumi Shibata combines house-made pastas with fresh seafood and meats.
Combining wine selections with dishes like veal osso buco and house-made three cheese gnocchi makes for a memorable Italian dining experience.
As befits such an eco-friendly hotel, the brunch does feature a number of healthy options, including a house-made granola with oats, honey, nuts and dried fruits as well as organic chicken and salmon.
This gourmet restaurant uses fresh, locally-grown ingredients to prepare specialties including house-made cavatelli pasta with basil pesto, roasted chicken with sweet corn, roasted Arctic char, braised Alaskan halibut and Wisconsin beef entrees.