$60 per person does not include alcohol, tax or gratuity. Appetizer- Pheasant & elk sausage, with caramelized onion, brown mustard, quail eggs, & toast points. Salad course-duck leg confit over arugula, berries, caramelized walnuts, with honey lavender vinaigrette. Entree course-duo- cervana chop with morel mushroom Demi glacé, wild boar chop with pear compote, served with bacon,onion potato hash & lemon garlic swiss chard. Dessert course- apple crumble with whipped topping.