Elk Tenderloin With Butternut Squash Risotto

Oct 26, 2018 | Specials

elk tenderloin

Our feature this weekend is a juniper and fennel seared elk tenderloin over butternut squash risotto with grilled swiss chard, apple-pomegranate relish, toasted hazelnuts, fennel microgreens and a plum balsamic reduction.   The Domaine Lafage “Narassa”, a blend of Grenache and Syrah, pairs beautifully showing blackberry, red currant and raspberry flavors along with black licorice and violets that follow all the way through the long, soft finish.  Deeply burnished tannins and great minerality make this wine very special.

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