
Menu Course
Hors D'oeuvres
Various preparations of Venison, Quail, Bison, and Duck as well as an assortment of local cheeses.
Soup
American Bison and Barley Tasgall Stew served in a Toasted Boule with
Homemade Chestnut Crackers
Fish
5-Fathoms Terrine with
Wild Pacific Salmon,
Cold Water Scallops and Main Lobster Tail garnished with Blue Crab Ceviche and
NC Rainbow Trout Caviar.
Salad
Live Butter Crunch Lettuce topped with a crisp “slaw” made from shredded Jicama,
Chayote and Sunchoke
with toasted sunflower seeds and a light vinaigrette. Served with Wild Onion Relish Crostini
Intermezzo
Prickly Pear Ice and Home Made Fortune Cookie
Meat
A 6-ounce grilled Elk Strip Loin Steak with
Shitake Friti, Sauce Chasseur and
Roasted Shallot Marmalade.
Dessert
Cranberry Spice Cake with
warm lemon sauce, whipped cream and glaced cranberries. Served with a
Cold Mountain Shandy