Annual Wild Game Dinner

With our Annual Wild Game Dinner, the Culinary Club at Bistro Etc is committed to bringing you only the finest exotic meats, including Antelope, Venison, Elk, Ostrich, Buffalo and many other all natural and farm-raised game meats. Optional Beer & Wine Pairing Menu available.

Annual Wild Game Dinner

 Wednesday, January 23rd 2019 | 5:30 – 9:30 | Special 4-Course Menu | $72pp

Amuse-Bouche: Pheasant Terrine
Sliced
thin on top of brioche toast

First Course: Grilled Coturnix Quail
From a family farm in South Carolina these free-range quail are fed a wholesome grain diet and are raised hormone & antibiotic free.

Preparation: De-boned and lightly marinated. Then grilled till crisp & juicy. Served over wilted chicories, lychee and winter citrus. Roasted shallot oil drizzle to balance the dish.

Second Course: Wild Boar Ragu & Fresh Ricotta Cavatelli
Humanely cage trapped in Texas. The free-range lifestyle of these wild boar results in a lean red meat that tastes like intense Pork. They forage for greens, native roots, acorns and any agricultural crop they can access. They are never administered hormones or antibiotics.

Preparation: Braised slowly in a broth of vegetables, tomatoes, herbs and spices. Tossed with house made pasta. A touch of shaved parmesan finishes the dish.

Third Course: Wild Duo Plate

Bison Strip Steak
Raised in the vast pastures in the US and Canada. They are allowed to forage naturally and supplemented only with grain and hay. No hormones, antibiotics, chemicals or steroids. This is the original free-range good-for-you red meat

Preparation: Peppercorn rubbed and then grilled on high heat to give it a beautiful crust. Then garnished with roasted hedgehog mushrooms and a touch of sage butter.

Cervena Venison Tenderloin
They are raised in New Zealand. These free-roaming wild deer are of the highest quality. They feed on tall grasses, plants leaves & bark. No growth hormones or antibiotics are ever administered.

Preparation: Pan seared and finished in the oven till done. Delicate slices are gently napped in a sweet tart red currant sauce. The duo is rounded out with Pommes Anna & roasted asparagus

Fourth Course: Fresh Fruit Tart
Not
So Wild ~ Served with lemon cardamom sorbet


Reservation will be available for this event 30 days prior


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