Slow Cooked Duck Confit and Wild Boar Sausage Baked in a Hearty Sauce of Stewed White Beans and Bacon. Served with au Gratin Potatoes.
2″ Thick Cut Dry Aged Bone In Ribeye Steak. Skillet Seared and Basted with Chipotle and Herb Butter. Served with Smoked Gouda au Gratin Potatoes.
Pan Seared Chicken Breast with Three Cheese Tortellini, Capicola Ham, and a Trio of Sweet Peppers in a Light Pesto Cream
Succulent and Juicy Herb Roasted Game Hen with Rice Pilaf and Pomegranate/Granny Smith Apple Chutney
Buttermilk Fried Pair of Paneed Wild Boar Chops with a Country Style Smoked Beef Brisket Gravy and Bourbon Mashed Sweet Potatoes
Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes
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.
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