Celebrating America’s Heartland Tue,11.18.2008 07:00 pm
Spoonfish Gravlax with Fennel Pollen Lavash
Walleye and Wild Rice Cakes with Tarragon Rémoulade
Deviled Quail Eggs with Wild Boar Bacon and Chives
Pheasant Rillettes on Housemade Potato Melba Toast
Grilled Tilsit Cheese Sandwiches with Honeycrisp Apple Butter
Cherry-Smoked Lamb Ribs with Alderman Plum Chutney
Maple Sugar–Cured Duck Ham with Bushnell Boy Farm Lettuce, Amablu St. Pete’s Select Blue Cheese, Haralson Apples, Wheat Berries, and Summit Hefe Weizen Vinaigrette
Heirloom Corn–Crusted Star Prairie Crimson Trout with Brussels Sprouts, House-Cured Duroc Pancetta, and Cider Dressing
Red Oak–Hot Smoked Doraisamy Farm Elk Loin with Forest Mushroom–Barley Risotto and Celeriac–Crayfish Fricasse
August Schell Caramel Bock–Spice Cake with Roasted Parker Pear Sorbet, Red Currant Syrup, and Pepparkakkor Tuile