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  • Bistro Les Gras Game Dinner

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    Newspapers of New England
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    The 3rd Annual Wild Game Wine Dinner will be held on December 12th, 2010 and will feature a six course meal paired with wines. Dishes will include ostrich egg custard, terrine of red-legged partridge, sautéed squab breast with foie gras butter, wild boar shoulder, elk sausage, and roast venison loin. The dinner costs $120 per person.

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    Bistro Les Gras special menu

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    BistroLesGrasGameDinner

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    The 3rd Annual Wild Game Wine Dinner will be held on December 12th, 2010 and will feature a six course meal paired with wines. Dishes will include ostrich egg custard, terrine of red-legged partridge, sautéed squab breast with foie gras butter, wild boar shoulder, elk sausage, and roast venison loin. The dinner costs $120 per person.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    10 views1 page

    Bistro Les Gras Game Dinner

    Uploaded by

    Newspapers of New England
    The 3rd Annual Wild Game Wine Dinner will be held on December 12th, 2010 and will feature a six course meal paired with wines. Dishes will include ostrich egg custard, terrine of red-legged partridge, sautéed squab breast with foie gras butter, wild boar shoulder, elk sausage, and roast venison loin. The dinner costs $120 per person.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    3rd Annual

    Wild Game Wine Dinner


    December 12th, 2010

    Un
    warm ostrich egg custard with sustainable paddlefish roe and our
    house-made crème fraîche
    ~
    Montaudon Brut, Champagne NV

    Deux
    terrine of red-legged partridge with a black truffle
    gelée and pickled winter spinach
    ~
    Lucien Albrecht, Gewurztraminer Reserve, Alsace 2008

    Trois
    sautéed breast of squab with foie gras butter
    and mushrooms à la grecque
    ~
    Bouchard Père et Fils, Savigny Les Beaune, Burgundy 2007

    Quatre
    24-hour wild boar shoulder with aioli basquese and a fennel salad
    ~
    Domaine Michel Perraud, Cornas 2008

    Cinq
    elk sausage with a dried cherry gastrique and parsnip mousseline
    ~
    Domain Chante Perdrix, Chateauneuf-du-Pape, 2007

    Six
    roast loin of venison with chocolate bordelaise
    and pommes pont neuf
    ~
    Château Teyssier, St. Emilion, 2005

    Finale
    classic tarte citron with a brûlée crust

    $120/person

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