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Wild Game Week 2008
May 20-24, 2008
Starters
Lightly Smoked Coffee-Spice & Cacao Rubbed Antelope Medallions
Pan Seared with a Preserve of White Fig-Caramelized Shallot & Orange, Vermont Cheddar Crisp, Corn-Goat Cheese Fritter 18.00
Wild Columbia River Sturgeon Gravlax
Cured with Distillery No 209 Gin and Grapefruit, Shaved Fennel-Orange-Rucola Salad, Brioche Toasts 16.00
“Crispy Tacos” with Chipotle Barbequed Wild Boar Carnitas
Pickled Red Onions, Habanero Aioli, Lime Crème Fraiche Toasted Pumpkin Seeds 16.00
Lightly Smoked Corned Buffalo Hash
Pan Fried Crisp with Poached Quail Eggs, Baby Watercress Salad and Smoked Paprika Sabayon 16.00
Mini Braised Rabbit Pot Pie
With Spring Vegetables, Morel Mushrooms, Cippolini Onions and Light Sherried Cream
Baked with a Pecorino Toscano Pastry Crust 16.00
Crispy Fried Orange-Maple Palmettto Ranch Quail
Red Hominy Corn Fritter, Red Cabbage-Pecan Slaw Creamy Mustard Seed Dressing 16.00
Mini Grilled Goose Pastrami Slider and Truffled Potato Bisque
House Cured Goose Pastrami on Grilled Potato Bread With Aged Gouda Cheese and Spicy Red Onion Marmalade, Farmers Market Pickles 16.00
Entrees
A Pairing of Pan Seared Saddle and Rack of Alaskan Caribou
Souffléd Corn-Goat Cheese Blintz, Roasted Pecan Sweet Potatoes, Amazon Cherry-Banyuls Reduction, Crispy Plantains, Candied Cherries 42.00
Tagine of African Pheasant with Dried Apricots and Spiced Pinenuts
Braised Guinea Hen Stew in a Rich Spiced Sauce served with Saffron Couscous, Roasted Vegetables, Orange Gremolata 34.00
Pancetta Crusted Tenderloin of Himalayan Yak “Rossini”
Topped with Foie Gras and Baby Italian Porcini Mushrooms, Caramelized Shallots, Creamed Spinach Black Truffle Jus 46.00
A Pairing of Braised Short Rib of Wyoming Buffalo and Sautéed Buffalo Tenderloin with Gorgonzola Butter
Soft Mascarpone Polenta, Spring Asparagus and Morels, Vidalia Onion Rings, Morel-Cognac Cream 38.00
Pan Seared Rack of Rocky Mountain Wapiti
Tender Elk Chop cut from the Rack Served with a Souffléd Potato-Manchego Pancake, Roasted Toybox Carrots or Squashes, Balsamic Glazed Cippolini Onions, Red Wine Sauce, Crispy Parsnips 39 .00
Magret of Duck
Lightly Smoked Orange Brined Duck Breast with Brioche Croustade, Duck Liver Flan, Roasted Baby Beets, Sautéed Beet Greens, Honey-Clementine Gastrique, Caramelized Kumquats 36.00
Black Squid Ink Risotto
Sautéed Wild Nigerian Salt Prawns, Crispy Fried Squid, Roasted Toybox Tomatoes, Chianti Beurre Rouge 36.00
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