Applewood, Hickory, and Mesquite Smoked Brisket. Thin Sliced and Braised in a Cider and Guajillo Barbecue. Served with Smoked Gouda au Gratin Potatoes.
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 au Gratin Potatoes.
Pan Seared Breast of Chicken with Shrimp, Crawfish Tails, and Alligator Sausage in a Cajun Lobster Cream Sauce. Served with Rice Pilaf.
Marinated and Skillet Seared Chunks of Beef Tenderloin and Caramelized Scallops Dressed with Chimichurri and Served over Rice Pilaf
Beef Ribeye with Cannellini Beans in a Lightly Cream Enhanced Bone Broth
Skillet Seared Jumbo Shrimp with Sweet Peppers and Grilled Pineapple over Rice Pilaf with a Drizzle of Chimichurri Sauce
Smoked Pheasant Sausage and Confit Duck Leg in a Port Wine and Pear Blanchette with Smoked Gouda au Gratin Potatoes
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.