Wild Game Dinner at Cedars of Dexter

Below is the menu from our 3rd Chef's reserve dinner at the Cedars. It was a great way to enjoy the holidays. Chef Caleb and his team put together a wild game dinner. Guests that have been to all three dinners said that this was the best, and started asking if there would be another for Valentine's Day. 

mise-en-bouche

Mini Alligator Cakes

Tender alligator cakes with roast poblano aïoli and winter slaw

hors d'œuvre

Seared Venison Back Strap

with blackberry port sauce and roast garlic bulbs

salade

Duck and Pear Salad

Seared duck breast atop a frisée and radicchio salad with Bartlett pear,

crouton, and cranberry-pear balsamic vinaigrette

entrée

Wild Boar Ragout

with leeks, mushrooms and brandy

palate cleanser

Lemon & Rosemary Sorbet

plat-principal

Roast Pheasant

with Grand Mariner soused cherries, essence sauce

and candied orange zest

fromage

Shropshire and Cotswold Cheeses

with Drambuie fig jam and flatbread

dessert

Mousse Trio

dark chocolate, white chocolate blueberry and lingonberry

coffee / tea & chocolate

Germack Roasters Eastern Market Blend Coffee

Blood Orange or Creamy Earl Grey Tea

Chocolate Truffles

  Caleb L Cook | Chef Director | Morrison Community Living  | The Cedars of Dexter