Wild Boar Prosciutto with Heirloom Beans,

Tomato Chutney, and Red Onion Jam

Chestnut and Morel Mushroom Soup

Partridge Roasted with Corn Cake
and Blueberry Gastrique

Venison over Celery Root Puree, Cherry
Infused Demi-Glace,

Duck Bacon, and Duck Bacon Powder

Persimmon/Apple Cake with Bourbon Mousse
and Caramel Dust