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.
Special 3-Course Menu | $TBDpp
We are unable to accommodate Dietary Issues for this Special Dining Event
Menu Subject to change until 30 days prior
Amuse-Bouche: Scotch Quail Egg
Roasted Pepper Coulis ~ House-Made Wild Boar Sausage
First Course: Buffalo Carpaccio
Thin Sliced Buffalo Tenderloin is garnished with baby arugula, shaved parmesan, olive oil drizzle and a few crispy garlic chips.
Raised in the vast pastures in the US and Canada. They 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
Second Course: Ostrich Slider
A petite burger is seasoned and grilled. It is then topped with a sweet onion marmalade, a smear of basil chile aioli and a few greens for crunch. Served on a soft buttery brioche bun.
Ostrich is fed an all vegetarian diet of farm-local alfalfa hay, corn and soybean meal. Recommended by the American Heart Association, Ostrich is antibiotic, hormone and steroid free. Ostrich meat looks, cooks and tastes just like grass fed beef.
Third Course: Land & Air Duo Plate
Cervena Venison Chop
Ancho Coffee rubbed then grilled on high heat to give it a beautiful crust. Then topped with a cherry sage butter. A dollop of creamy cheddar grits accompanies the chop.
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.
Pan seared and finished in the oven till done. The squab is placed on top of a wild mushroom hash and roasted asparagus. It is gently napped in a natural herb pan sauce.
Raised with no antibiotics or hormones, in open barns and humane, stress-free conditions. The cooperative of farms specializes in the complex methods of raising squab, giving them a high-protein diet of grains. Squab offers red, tender and lean meat with a unique taste.
Fourth Course: Lemon Buttermilk Cake ~ Not So Wild
Served with Fresh Berries & Coconut Sorbet
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