Wild Game Dinner
Friday, November 21st, 2008
Menu ~ $125 per person
includes wine paring

Sherry Pheasant Broth
with Woodland Mushrooms, Leek and Chive Confetti
and Smoked Pheasant Breast

Seared Duck Breast
with Cured Foie Gras on Riesling and Butter Braised Cabbage

Effilochade of Wild Boar
on a Porcini Risotto with a Red Onion Marmalade

Roasted Venison Medallions
with Celery Root and Apple Puree,
Brussel Sprout “Bubble and Squeak” and Sauce Grand-Veneur

Caramelized Pear Tart
Wild Blueberry Compote and Fennel Ice Cream

 

Executive Chef ~ Tim D’Souza
Director of Food Services ~ Jim Bay

 

To reserve your table for one of our Culinary Events contact Guest Services (519) 433-2891;
(877)435-3466; email info@idlewyldinn.com