Autumnal Game Show at Elaine’s

October 6, 2002

 

Malpeque Oysters with Mignonettes

Villa Maria Sauvignon Blanc, New Zealand, 2001

 

Curried Butternut Squash Soup with Wild Turkey and Cranberry

J.J. Prum, Graacher Himmelreich, Mosel-Saar-Ruwer, 1999

 

Grilled Georgia Quail with Baby Beet and Horseradish Sauce and Potato Chips

Galopière, Cuvée de la Velle, Bourgogne Blanc, 2000

 

Slow Cooked Rabbit with Carrot Spaetzle, Dandelion Greens and Sauce Vergus

Domaine de la Presidente, Châteauneuf du Pape, Blanc, 2000

 

Vertical Intermezzo: Carrot Sorbet

 

Elaine’s Duck Confit with Olive-Oven Dried Tomato Salad with Nebbiolo Sauce

Aziendo Salvano, Barolo, 1997

 

Grilled Venison Loin withGrenache Sauce, Sweet Red Onion, Spinach, Chanterelles and Cranberry-Pear Relish

Château de Vaudieu, Châteauneuf du Pape, Rouge, 1999

 

Apple-Almond Crisp with Amaretto Ice Cream

Mendelson, Pinot Gris, 1998

 

By  Chef Bret Jennings