Appetizer of
Green peppercorn Gamebird Pate
Followed by
French Sharptail or French Pheasant
Tender breast of bird lightly floured, seared in olive oil
And sautéed in a rosemary Madeira sauce finished with a dash of Galiano
& Served with
Saffron Roasted Basmatti Rice &
Asparagus with a Mango sauce
A desert of
Gran Marnier Crème Brulee

Appetizer of
Salmon & Leek Quiche
Followed by
Hungarian Partridge in a Lemon-Lime Cream sauce
These tender morsels of Partridge breast will melt in your mouth
When served with
Roasted Shallot-Crimini mushroom Risotto &
Broccoli aiola
A dessert of
French Chocolate Cake with White Chocolate Raspberry Sauce

Appetizer of
Duck Gumbo
Followed by
Pheasant Saltimbocca
Tender breast of pheasant lightly flowered, seared in olive oil
Then sautéed in Madeira & topped with thinly sliced Parma Prosciutto
Served with
Fried Zucchini &
Roasted potatoes with Herbes de Provence
A dessert of Crème Caramel

Appetizer of
Steamed Artichoke with Honey butter
Followed by
Szechwan Sharptail
Tender chunks of Sharptail stir fried in a Szechwan sauce with
Shitake mushrooms & Chinese pea pods served with
Dan Dan Mien Noodles
Chinese noodles in a peanut sauce
A dessert of
Strawberries with Crème Anglaise

Appetizer of
Shrimp with Remolade Sauce
Shrimp served in a baked pastry shell & topped with a tangy
Remolade sauce
Followed by
A Romaine lettuce salad with Honeydew Melon wrapped in Proscuitto
With a Balsamic dressing
Pheasant in a Garlic Cream Sauce
Tender chunks of pheasant sautéed in a white wine & garlic sauce
Finished with cream
Served over Angel Hair Pasta
A dessert of
Chocolate Souffle with Gran Marnier Sauce