Duck Cassoulet

Slow Cooked Duck Confit and Wild Boar Sausage Baked in a Hearty Sauce of Stewed White Beans and Bacon. Served with au Gratin Potatoes.

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30 oz. Cowboy

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.

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Pumpkin Parmesan Risotto

Sage, Herbs, Root Vegetables, Sweet Peppers, and Forest Mushrooms in a Creamy Pumpkin Risotto with Cracked Black Pepper and Parmesan

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Steak and Scallops Asado

Marinated and Skillet Seared Chunks of Beef Tenderloin and Caramelized Scallops Dressed with Chimichurri and Served over Rice Pilaf

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Pheasant and Duck

Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes

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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.

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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.

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Salade Francaise

Crisp Baby Iceberg with Roquefort Blue Cheese, Vinaigrette, Peppered Bacon & Walnuts, Sliced Boiled Egg, and Heirloom Tomatoes

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