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Wild Game Menu




Frikadellengoulash topped with sour cream

(ground Wagyu beef, tomato paste, crushed tomatoes, paprika, bay leaf, thyme, diced sour dill pickles, red onion)





Wild Boar ribs marinated in a brine (honey, bay leaf, fresh thyme, parsley, and black peppercorns) and herb coated (rose peppercorns, garlic, rosemary, sage, and lemon zest)


Quail (1/2) marinated in garlic, sage, olive oil and lemon juice, then grilled





Pecorino Romano (sheep's milk) Sardinia, Italy

Roquefort (sheep's milk) Roquefort-sur-Soulzon, France

Bonhomme Brie (cow's milk) Normandy, France

Castelo Branco (goat's milk) Queijo de Castelo Branco, Spain

Anejo Enchilado (cow's milk) Mexico City, Mexico





Kurobuta Prok loin chops with a creamy oyster sauce over fettucine



Bison flank steak with a blackened spicy rub

Served with a salad of Santa Teresa cheese, red and yellow cherry tomatoes, red onion and cucumber



Alpaca neck osso bucca braised 8 hrs.with celery, sweet onion, carrot, garlic and chicken stock

Served with wild rice and Riso di Molinella



Elk medallions grilled with wild mushrooms (chanterlles, oyster and lobster), and root vegetables (russet potato, rutabaga, turnip, parsnip, purple carrot and sweet onion)




Devil's food cake with cherries and walnuts

Bourbon chocolate sauce

Roman Raspberry gelato

Vanilla with toasted almond gelato




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