Featuring Chefs Leah Bodine and Chris Alwes
FIRST COURSE
Foie Gras and Duck Terrine with Pickled Cherry Tomatoes
Frisee and Balsamic Vanilla Gastrique
SECOND COURSE
Braised Wild Boar with Roasted Root Vegetables
Ricotta Gnocchi
Orange Gremolata
THIRD COURSE
Elk Rib Chop with Pomegranate Glaze
Wilted Greens
Sweet Potato Puree and Spiced Almonds
DESSERT
Apple Galette with Ginger Infused Local Honey and Chantilly Cream
Please note that due to the unique make-up of this meal, specific dietary requests cannot be honored.
