Adagio Trattoria

and Vermont Wine Merchants

present

Eight courses of wild game with wine pairings.

Savory Mousse of Wild Atlantic Sea Bass

Risotto of Rabbit sausage, candy cane beats and grilled rutabaga, finished with delicate sherry butter.

Partially boned whole quail stuffed with Camembert and cherries, grilled and finished with white wine mustard reduction.

Pan seared medallion of Lower Himalayan Antelope with escalloped potatoes and sauce Roger.

Braised short ribs of Vermont grown, free range buffalo from East Hill Farm. Served with braising gravy and aromatic vegetables.

Roasted leg of venison with venison pastrami, grilled vegetables and porcini foam.

Berkshire Blue Cheese and paper thin slices of smoked duck breast with aged balsamic vinegar reduction.

Coconut Sorbet with wild boar bacon