For the week of April 18 - April 22
Pan Seared Duck Breast w/ Spring Risotto
seasoned duck breast pan seared to medium rare served with asparagus & yellow foot mushroom risotto finished with crispy leeks and topped with port cherry jus.
Grilled Blackberry Pheasant Breast
half a de-boned pheasant marinaded in yogurt and blackberries, grilled to medium and served with black barley, seasonal vegetables toasted hazelnuts. finished with blackberries and demi glace.