Wild Game Dinner

When: Wed., Nov. 6, 6:30 p.m. 2013

Chef Marc Collins showcases wild game in five courses. The menu includes rabbit sausage, chilled pheasant breast salad, chicken fried alligator, elk chops, and, for dessert, white chocolate panna cotta with maple caramel, pecan shortbread, streusel crunch, and duck bacon.

Price: $75, $105/paired with wine

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