Wild About Game

Menu

• Hors d’Oeuvre
  • Bourbon-Braised Squab with Truffle–Chestnut Purée on Black Pepper Crackers
    
  • Emu Yakitori with Wasabi and Honey 
  • Duck Prosciutto with Oil-Cured Black Olives and Red Mizuna on Sprouted Sourdough
  • Rabbit–Chanterelle Pâté with Carrot Gelée on Rosemary Shortbread 
  • Wild Mushroom–Truffle Shooters
  • Asian Kangaroo Kebabs with Coconut Aminos 
  • Handmade Artisan Game Charcuterie > Wild Boar ’Nduja Sausage; Elk, Dried Fruit, and Pistachio Terrine; Venison Bresaola; and Berkshire Pork Sopressata  
  • Milk Chocolate–Dipped Bacon with Maple Sugar and Maldon Salt
• Dinner
  • Ostrich Tartare with Black Olives and Truffles
  • Roasted Pheasant Breast with Spinach–Walnut Pesto
  • Dried Fruit–Stuffed Wild Boar Chop with Chestnut Confit and Juniper–Bone Marrow Jus
  • Smoked Bison Short Rib with Parsnip Purée, Baby Carrots, and Carrot Greens
  • Harissa-Marinated Elk Ribs with Preserved Chanterelles, Freekeh Risotto, Arugula Pesto, and Pickled Heirloom Tomatoes
  • Venison Rib Chop with Curried Cauliflower, Spinach, Crispy Sweet Potatoes, and Red Wine Reduction
  • Wild Mountain Hare Civet with Foie Gras and Robuchon Potatoes
  • Toffee Pudding with Poached Pears, Ginger Beer Ice Cream, Ale Caramel, and Candied Walnuts 
  • A selection of fine wines will be served with this dinner.