Edward Fluck

Wild Game Menu

 

SOUP

 

Frikadellengoulash topped with sour cream

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

 

 

APPETIZERS

 

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

 

 

CHEESE PLATE

 

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

 

 

MAIN COURSE

 

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)

 

 

DESSERT

Devil's food cake with cherries and walnuts

Bourbon chocolate sauce

Roman Raspberry gelato

Vanilla with toasted almond gelato