Our feature this weekend is crab imperial stuffed elk loin over caramelized shallot and kale cous cous with baby heirloom tomatoes sauteed in prosecco, garlic, parsley, dill and thyme.
Feast Weekend Special – Crab Imperial Elk Loin
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Specials
Feast Weekend Special – Quail With Cognac-Stout Mustard Cream
Our weekend feature is roasted stuffed quail with Cognac-stout mustard cream, sauteed chanterelles, grilled asparagus and caulilini finished with a rosemary oil.
Feast Weekend Special – Lamb Chops – Winderlea Pinot Noir
Join us for grilled Montana Lamb marinated in coriander, cumin, garlic and ginger, served over curried butternut squash, grilled asparagus and caulilini with a cranberry-serrano pepper-pistachio relish.
Feast Weekend Special – Venison Short Rib – Eyrie Outcrop Pinot Noir
Enjoy our feature this weekend of Venison Short Ribs with a sweet-soy chili glaze over a shrimp and kimchi omelette served with cucumber and rice noodle salad, spicy ginger-soy vinaigrette, peanuts, cilantro, red chili, scallions and sesame seeds.
Feast Weekend Special – Boar Osso Bucco
Enjoy our feature this weekend of slow braised boar osso bucco over chanterelle mushrooms and fava beans with fresh fig and cherry tomato gremolata salad.
Feast Weekend Special – Grilled Bison, Scallop, Winderlea Pinot Noir
Our weekend feature is fennel dusted, grilled bison tenderloin with seared diver scallops, chanterelles, sweet peas and herb-mustard spaetzle in a champagne cream sauce.