The 9th Annual Wild Game Dinner on Friday, April
25, 2014 was a great success! Our Executive Chef Monte Davis took the challenge
of preparing wild game meats such as Roasted Duck Breast (top left), Country Fried Quail (top right) and Roasted Buffalo Striploin (bottom left). Chef Monte accompanied
these meats with an assortment of side dishes that would complement the meal.
He served Roasted Brussels Sprouts with Bacon and Onions (bottom right), Wild
Mushroom Bread Pudding & Pheasant Minestrone Soup with Spaetzle. Charlie Doherty said he was getting calls all
week from guests who attended the event raving about the food and the great
time they had.
