Menu for this Spring's Special Ducks Unlimited Game Dinner next week:
Medley of wild game hors d'oevres: Home-made venison sausage, seared duck breast, grilled venision loin, with assorted condiments and chutneys
Quail on toast, stuffed with fois gras with giber sauce and parsnip frites
Pheasant breast over penne, with tomato pink sauce
Home-made fresh, unsweetened Mango Sorbet
Antelope Bistro: Teriyaki tenderloin, mozzarella and tomatoes over mixed baby greens with balsamic glaze
Home-made fresh unsweetened Raspberry Sorbet
Stuffed filet of venison: fire-roasted peppers, spinach, sweet-potato puree and grilled asparagus
Bananas Foster served over challah french toast
Assorted imported cheese board with grapes, sliced pears, nuts, dried fruit and home-made breads
Wines: Chassagne Montrachet, Nuit St. Georges 2005, Pommard Le Rugien 2005, Chateau Guirard Sauterne