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~