Game Dinner
Details
Location:
Garden RoomDate/Time:
Description
First Course
Venison Chili
topped with manchego cheese
Second Course
Grilled Boneless Quail
over soft polenta & forest mushrooms
Third Course
Duck Confit Salad
over roasted butternut squash & frisee lettuce
with a dried cranberry vinaigrette
Fourth Course
Rabbit Off The Bone
over pappardelle pasta and an espagnole sauce
Fifth Course
Wild Boar Rib Chop
with sweet & sour peppers,
roasted potatoes & broccoli rabe
with draft beer, a selection of house wines and soda
$85 per person plux tax & gratuity