Wild Game Week

November 8th thru November 12th

Wild Game Starters

Foie Gras Terrine
with toasted brioche, balsamic reduction and huckleberry sorbet

Smoked Wild Game Sausage Sampler
with assorted mustards, cherry preserves and breads

Panko-Crusted Fried Frog Legs
with key lime risotto and cherry tomato fondue

Smoked Duck Breast Salad
with Asian spices and a hazelnut vinaigrette

Wild Game Entrees

Braised Sweet and Sour Rabbit
with gorgonzola polenta, braised swiss chard and a brandied raisin sauce

Roasted "Columbia River" Wild Sturgeon
sweet potato and apple hash with apple cider and brown butter sauce

Liberty Duck Two Ways
confit of leg and saut of breast, butternut squash spoon bread and an olive, fig and zinfandel reduction

Braised Wild Boar Spareribs
wasabi mashed potatoes and mango-chipotle barbecue sauce

Grilled Loin of Elk
butternut squash and maple syrup purée