Celebrate Fall and the changing of the seasons with a fabulous dinner prepared and designed by Chef Chris Torla. Based around a selection of interesting game choices, this menu also pays attention to the vast ability of food to pair well with both wines and spirits.

Guest Speaker
DAVID MENSCH
slocum & sons, inc.

M E N U

W H E N Y O U A R R I V E
Noank Oysters on the Half Shell
wild boar chorizo, basil dressing
Segura Viudas Cava

C O U R S E O N E
Grilled Long Island Duck Breast
lentils du puy, foie gras gastrique, cipollini rings
Bernard Baudry Chinon, Domaine, Loire, 2015

C O U R S E T W O
Seared Ostrich Loin
red wine risotto, buerre rouge, grilled shallots
Chateau Castera, Medoc, Bordeaux, 2010

C O U R S E T H R E E
Red Wine & Juniper-Grilled Venison Sirloins
chanterelle & potato gratin, cassis demi-glace
High West Yippee Ki Yay
(straight rye whiskey finished in vermouth and syrah barrels)

D E S S E R T
Miguelitos
candied orange peel, pastry cream, shaved bittersweet chocolate
Alvear Pedro Ximenez de Anata, 2013


$95 per person
(not including tax & gratuity)
Limited Seating. Call for Reservations
860.493.7412