Friday, March 2, 2012

2012 Game Masters Dinner

2012 Game Masters Dinner menu

Passed Appetizers:

Smoked Snake River Sturgeon with Caviar Crème Fraiche

Alaskan Sockeye Indian Candy with Whisky Glaze

Deviled Quail Eggs with Paprika and Dungeness Crab

Hickory Smoked Buffalo Short Rib with Molasses BBQ and Fennel Slaw


3 Bean Rattle Snake Chili, with Fresno Peppers and Cilantro Cream


Foraged Mushroom Salad with Asparagus, Truffle Oil and Wild Boar Bacon


Elk Pierre with Bacon, Bleu Cheese and Cracked Black Pepper over Celery Root and Parsnip Puree with Wild Mushrooom Demi Glace

Main Course:

Oregon Duck Breast and Duck Leg Confit with Apricot Glaze and Red Currant Gelee with Wild Rice and Oregon Duck Nut Soup


Montana Huckleberry Cheese Cake with Cinnamon and Bourbon Sabayon Sauce