Seared and Sliced 15 oz. Prized Kurobuta (Black Pig) Tenderloin from Berkshire England. Seasoned with Cracked Black Pepper and Juniper Berry. Served Lightly Glazed with Dark Cherry Balsamic Gastrique and Aged Cheddar Stone Ground Grits of Hanover.
Meat, Game, & Poultry
Glazed Duck Breast
Pan Seared and Sliced Duck Breast with Scallion and Fresh Ginger in a Citrus Soy Glaze. Served with Lemongrass and Coconut Infused Jasmine Rice.
Huntsman’s Mixed Grill
a Mixed Grill of Venison Sausage, Duck Breast, and Wild Boar Chop topped with a Sweet and Savory Caramelized Apple and Onion Glaze. Served with Bourbon Mashed Sweet Potatoes.
Duck Cassoulet
Slow Cooked Duck Confit and Wild Boar Sausage Baked in a Hearty Sauce of Stewed White Beans and Bacon. Served with Roasted Garlic and Herb Whipped Yukon Gold Potatoes.
Chicken Peperone
Pan Seared Chicken Breast with Three Cheese Tortellini, Capicola Ham, and a Trio of Sweet Peppers in a Light Pesto Cream
Pheasant and Duck
Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes
Beef Bourguinon
Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.
Beef Tenderloin Tournedos
Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 Oz. Total) Paired with Fried Green Tomatoes, Smoky Remoulade Steak Sauce, and Chive Whipped Potatoes