Restaurant is located on the lake shore and has some exotic items on menu. I was able to try Australian Camel which came with very tasty potato gratin and crusty roasted asparagus. Sous Vide Camel Loin ($38) was served with House Demi-Glace. The meat was tender and not really fat. I was afraid it would be fat, since the loin of the camel (found on the backside of the camel behind the hump) could be a fatty cut. I enjoyed the dish and was particular excited to try a new kind of meat for me. Artisan179 is a good place to try exotic meat, since they had also a meat of African antelope as a special. I also tried Cavatelli Pasta Niman Ranch Beef Braciole ($28), which was a good thin piece of beef rolled as a roulade and served with small cavatelly pasta. Niman Ranch, which supplied the beef, is a group of 13 farms, none of each is in Wisconsin, by the way. They take pride in fact that all of their cattle are genetically Angus. The meat was very good, the pasta not particularly remarkable. The deserts were all very good. In the end of the dinner we were treated to some unusual beer shots. The service through the evening was very attentive and smooth.
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