Three chefs, three colorful white menus.

_Rhys Lewis, head chef at the American Club in Kohler, Wis., put cremini mushrooms over his chicken, created simple yet tasty dishes with potatoes and cauliflower, then made Bananas Foster for dessert.

HERB-GRILLED CHICKEN BREAST WITH MUSHROOMS, TOMATOES AND ROSEMARY BUTTER

2 teaspoons chopped garlic

2 teaspoons stemmed, chopped fresh thyme

{ cup plus 2 tablespoons olive oil (divided)

Kosher salt to taste

Freshly ground pepper to taste

4 boneless, skinless chicken breasts (8 ounces each)

8 to 10 medium-sized cremini mushrooms, cleaned, quartered

4 vine-ripened tomatoes, blanched, peeled and halved

4 shallots, peeled and finely chopped

{ cup (1 stick) butter, room temperature

1 tablespoon stemmed, finely chopped fresh rosemary

1 tablespoon stemmed, chopped fresh parsley

Preheat oven to 350 degrees.

In a medium bowl, make marinade by combining garlic, thyme, { cup olive oil, salt and pepper. Mix well.

Rinse chicken under cold water and pat dry. Season with salt and pepper.

Briefly toss cremini mushrooms and tomatoes in marinade, then transfer to a baking sheet, reserving marinade.

Adjust seasonings with salt and pepper, then roast the vegetables in preheated oven until tender, about 10 minutes. Remove from oven. Cut tomatoes into smaller pieces; set mixture aside and keep warm.

Dip chicken breasts in remaining marinade to coat well. On a preheated grill, grill chicken breasts 4 to 5 minutes per side, or until cooked through.

When done, set aside and keep warm.

To make rosemary butter: In a small pan, saute shallots in remaining 2 tablespoons olive oil until tender and allow to cool. In a small bowl blend butter, rosemary, parsley and sauteed shallots. Add salt and pepper to taste. Blend until smooth, then set aside to chill.

To serve: Place each serving of chicken in the center of an ovenproof plate and spoon roasted tomatoes and mushrooms over chicken. Spoon some of rosemary butter on top of the dish and place it in a preheated 350-degree oven 1 to 2 minutes until butter begins to melt. Remove from oven and serve immediately. Makes 4 servings.

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VOISIN POTATOES

3 tablespoon olive oil

4 large potatoes, peeled, cut into 1/16-inch slices on a mandolin

{ cup grated Stravecchio Parmesan cheese (available at stores that carry gourmet foods)

Salt and pepper to taste

Preheat oven to 350 degrees.

Put oil in a 10-inch non-stick ovenproof saute pan over medium high heat.

When oil is hot, place potatoes in concentric circles, overlapping them slightly, to completely cover bottom of pan. Shred a …