New American Cuisine – Our Dinner Menu changes seasonally and is designed with inventive interpretations and modern creations based on the very best traditions of American, Regional and International Cuisine while ensuring the freshest locally sourced ingredients possible. Gluten Free choices are listed throughout menu.
Wild Game Dinner
Culinary Dinner Club is committed to bring you some of the areas finest and most unique dining experiences. We are proud to present our Annual Wild Game Dinner. Were 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. We use high quality meat products free of growth hormones, antibiotics or preservatives.
Wednesday March 9th, 2016 Regular Menu Not Available
Special 4-Course Menu $68pp
Wednesday March 9th, 2016
Regular Menu Not Available
Wild Game Dinner Menu
Oven Roasted 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.
We first de-bone them, And then just to keep it Southern. We fill them with delicate cornbread vegetable and crisp andouille sausage. Oven roasted until golden crisp. Apples are then lightly caramelized in a touch of butter then flamed with bourbon and spooned over the top.
The Perfect Pairing (Optional): A to Z, Pinot Noir ~ Willamette Valley, Oregon ~ A Pinot that invites with vibrant aromas of juicy berries, cherries, lavender and violets, evolving to clove, game, smoke and cherry tobacco. A succulent, focused attack has flavors of blue and red fruits, flowers and earth, and then deepens with hints of mocha, gingerbread, green tea and cacao. ~ $44/$14
Baby Watercress & Radicchio
Feta Cheese ~ Shaved Fennel ~ Roasted Garlic Vinaigrette
Wild Duo Plate
Cervena Venison Chop
Cervena is the appellation for fresh farm-raised New Zealand venison. These free-roaming wild deer are of the highest quality. They feed on tall grasses and no growth hormones or antibiotics are ever administered.
The chop is slow grilled and topped with a reduction of port wine and Michigan tart cherries and a touch of agave to round it out. Served with a crisp quinoa cake and garnished with glazed baby carrots.
Bison Short Rib
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
Seared on high heat to give it that beautiful crust. We then slowly braise them in red wine and aromatics for that “fall off the bone” tenderness. The sauce is then reduced to a beautiful sheen. All served over fluffy parsnip and potato puree
The Perfect Pairing (Optional): Shatter, Grenache ~ Languedoc-Roussillon, France ~ A smoking blend of 100% Grenache that comes from the singular, black schist soils located around the village of Maury, in the Agly Valley in the Roussillon. Aged in French oak and hitting 15.6% natural alcohol, this sexy, full-bodied, pedal-to-the-metal effort. Kirsch liqueur, blackberry, toasted spice, garrigue and hints of vanilla bean all flow nicely to a seamless, silky, yet decadently styled red that has fine tannin, and a blockbuster, heady finish. ~ $45/$15
French Apple & Cranberry Tart Tatin ~ Not So Wild
Served with Fresh Cinnamon Whipped Cream
Reserve Your Table
WE FURTHER OUR DEDICATION TO SERVING GREAT FOOD BY FEATURING
ONLY ANTIBIOTIC HORMONE-FREE INGREDIENTS ON OUR MENU