Join us for Wild Game Night prepared by Tenmile Distillery’s chef Eliza Glaister.
Order à la carte; cash bar. No reservations required; food will be served first-come, first-serve.
Pan Fried Quail with Cayenne Aioli over greens $16
Venison Hash with Quail egg $16
Wild Boar & Duck Cassoulet over Parsnip Purée $38
Dijon & Rosemary Braised Rabbit with leeks over Parsnip Purée $38
Bitter Autumn Green Salad and a Buttermilk Herb Dressing $12