Logo for: Vyne Restaurant and Bar (203) 518-4000

Game Dinner



Garden Room



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