On December 11th, we ran a special prix-fixe menu featuring game—because it’s hunting season, and we’re stuck here in the city. It was a delicious tour of the fields—or, as we took to calling it among ourselves, a dinner of bunny, bambi, and bird.
We started with a rabbit terrine, layered with shiitake mushrooms and served with a bright parsley sauce and sharp house mustard.
Next up, venison sausage with acorn flour gnocchi, sunchokes, and sage.
Then we served dry-aged squab with rosehip jelly, tarragon “sponge”, and salsify.
Dessert was walnut oil cake with wild cranberry sorbet and lemon thyme.
We’ll do it again soon—sign up for our email list if you want to know what’s up next!
Our pairings for this dinner:
with the soup: Valli Unite “Il Brut and the Beast," cortesi
with the terrine: La Kiuva Montjovet, nebbiolo
with the venison gnocchi: Ch. Haut Lavigne "La Miss" sauvignon blanc
and with the squab: Herman J. Wiemer Finger Lakes cabernet franc
