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.
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.
Steak and Scallops Asado
Marinated and Skillet Seared Chunks of Beef Tenderloin and Caramelized Scallops Dressed with Chimichurri and Served over Rice Pilaf
Skillet Seared Jumbo Shrimp with Sweet Peppers and Grilled Pineapple over Rice Pilaf with a Drizzle of Chimichurri Sauce
Crisp Apple Slices with Red Onion and Bacon over Mixed Garden Greens topped with Toasty Peppered Walnuts, Dried Cranberries, and Blueberry Goat Cheese Dressing
Pheasant and Duck
Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes
Crabcake and Wild Game Sausage Trio
Skillet Seared Crabcake Paired with Grilled Half Links of Pheasant Sausage, Wild Boar, and Alligator Sausage drizzled with a Stone Ground Mustard maple Dressing. Served with Bourbon Mashed Sweet 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.
Crisp Baby Iceberg with Roquefort Blue Cheese, Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes