Wild Game Night

ForestHors D’oeuvre

Teriyaki glazed duck spring rolls with a dipping sauce
Grilled asparagus wrapped in smoked salmon, served with a wasabi horseradish sauce
Buffalo medallions brushed with a maple chipotle sauce
Grilled New Zealand miniature Lamb Chops marinated with garlic, rosemary, and lemon zest

Soup

Roasted Pheasant

Salad

Smoked wild trout on field greens with grape tomatoes, candied pecans, and grilled mango

Entrée

Ostrich fillets served with a medley of wild mushrooms, drizzled with a reduced game stock Roasted potatoes
Steamed vegetables

Dessert

Assorted berries with a trio of sorbet
Coffee or Tea
After dinner drinks

 

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