Bringing you only the finest exotic meats, including such proteins as Alligator, Elk, Ostrich, Buffalo as well as other all natural and farm-raised game meats.
Amuse-Bouche: Lolli-pop Quail Leg
Five Spice Dusted ~ Ginger Peach Glaze
First Course: Duck Scotch Egg
House Ostrich Sausage is wrapped around a fresh soft-boiled Duck Egg, then lightly breaded and cooked till brown & crisp then served over assorted Field Greens and topped with a tangy Dijon vinaigrette.
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.
Second Course: Southern Fried Alligator
Tender Tail Meat is marinated in rich buttermilk, herbs & spices, then dusted in flour and flash fried for a crisp exterior and finished with a drizzle of spiced honey.
Alligators are raised in open water farms in Florida. Alligator meat is delicate and mild in flavor, allowing it to be used in a variety of applications.
Third Course: Elk Wellington
A Tenderloin of Elk is pan seared to give a crisp outer shell, combined with Wild Mushrooms, Wild Boar Prosciutto, and Foie Gras Pâté, then rolled in a French Puff Pastry. It is oven baked to a golden crisp finish, served with a rich Bordelaise Sauce and Sautéed Asparagus.
Pure-bred North American Wapiti Elk, one of the largest species of deer in the world, are raised by small independent ranchers near their native ranges in the western provinces of Canada. They are pasture raised on grass in open fields and finished on oat grains. No antibiotics or growth hormones are ever administered.
Fourth Course: Lemon Meringue Tart ~ Fresh Berries
Reg Coffee – Decaf Coffee – Tea Selection