print menu

x  close this window

Hors D’oeuvres
Gravlax with Dill-Sour Cream & Crostini
~~~~~~~~~
Southwestern Buffalo Tenderloin 
with roasted garlic-gorgonzola crostini
~~~~~~~~~
Skewered Grilled Quail
~~~~~~~~~
Entrees
Slow-Roasted Elk with a wild mushroom sauce
~~~~~~~~~
Ruby Red Trout with a lemon dill beurre blanc
~~~~~~~~~
Herb-Roasted Pheasant with a black cherry demi-glace
~~~~~~~~~
Sides/Salads
Jicama & Sweet Pepper Salad in a cilantro-citrus dressing
~~~~~~~~~
Mixed Green Salad with pears, spiced walnuts & gorgonzola
~~~~~~~~~
Chilled Marinated Asparagus Spears
~~~~~~~~~
Potatoes Au Gratin
~~~~~~~~~
Assorted Breads
~~~~~~~~~