Edulis (hosted by 2 people who are among the very best Canadian chefs) was chosen to work with the game for this very special dinner.
"Morteruelo Conquense": Traditional course game pate of wild hare and pheasant, accompanied by toasts.
Wild pheasant leg in escabeche (vinegar based sauce) with frisee, hazelnuts and leeks.
"Croque chasseur": stuffed neck of wild Canadian goose on brioche, topped with Alba white truffles.
"Forest royalty": Roasted woodcock with porcini mushrooms.
Broth of wild venison with preserved black winter truffles and new crop Canadian walnut.
The duck carcass has been placed in the duck press to squeeze out the marrow from the bones and all of the juices and blood of the duck. These juices will be pored into an adjacent pan and heated with brandy and some stock.
The brandy is flambeed.
Wild duck in 2 courses: leg in gazpacho manchego and breast in blood sauce with chestnuts, chanterelles and quince, all prepared table side.
Fall grape sorbet.
Selection of cheeses by chef Tobey Nemeth, who has a great cheese palate..
The house made and my world gold standard (even Alain Ducasse Paris example was no where near as good) for baba au rhum cake. Got into it before I even took a photo!! YES, that good!!
Prunes in armagnac with creme fraiche.