The Bernards Inn is hosting a Five Course Gourmet Game Dinner created by Chef Corey Heyer. You’ll try out Wild Boar Sausage, Grilled Quail, Griggstown Pheasant and much more. Courses are paired with locally brewed craft beers and wines.
RECEPTION
Toasted Head Chardonnay
Tamarack Cellars Firehouse Red, Columbia Valley, 2009
Pheasant meatballs with citrus cranberry sauce Foie gras mousse, toasted pecan bread, fig jam Duck confit quesadilla, smoked gouda, scallions
Smoked trout, horseradish cream, brioche
Peanut butter stuffed dates wrapped in boar bacon
Quail eggs benedict, black truffle hollansdaise.
GRILLED QUAIL
almond purée, roasted black mission figs, Acacia honey, watercress, clove gelée
Golden Monkey, Victory Brewery, Downingtown, PA
WILD BOAR SAUSAGE
housemade sauerkraut, crispy potato pancakes, braised red cabbage, apple mustardo
Prima Pils, Victory Brewery, Downingtown, PA
ROULADE OF GRIGGSTOWN PHEASANT
cornbread stuffing fritters, chanterelle mushrooms, bacon, Swiss chard, foie gras, black truffle, marjoram jus
Carl Graff Riesling Kabinett, Mosel-Saar-Ruwer 2010
ROASTED LOIN OF ELK
butternut squash purée, fried broccoli, maple glazed chestnuts, huckleberries, cippolini onions, Balinese pepper
Hamilton Russell Pinot Noir, Walker Bay, South Africa 2008
COCOA BRAISED VENISON OSSO BUCCO
Smoked parsnip purée, Brussels sprout leaves, baby root vegetables, lingonberries
Cotes du Rhone Syrah, Les Peyrouses”, Domaine Alain Voge 2007
ASSORTED HOUSEMADE CHOCOLATES AND MINIATURE DESSERTS with complete coffee & tea service
$125.00 Per Guest not including 7% NJ Sales Tax & 21% Service Charge Additional (I’m assuming this means gratuity)
Casual or Hunting Attire Encouraged and call 908-766-0002 for reservations and this eventbrite page has more info.