It’s that time again when the leaves change color, the rain starts falling, and the menu at Big 4 Restaurant starts looking more like a zoo than a barnyard. That’s right, Wild Game Week is back, from Nov. 3-7, so you’d better get your reservations now. Some highlights from this year’s menu (fully replicated below) include the Himilayan Yak Wellington, the filet of llama, and the piranha ribs The piranha ribs actually showed up last year, but dang it just feels cool to eat an animal that you’ve always expected would someday eat you. Until then, Piranha. Until then.
Wild Game Week
November 3-7, 2009
STARTERS
Brazilian Piranha”Ribs”
Brazilian Pacu Fish
Lightly Fried with a Creamy Mustard Seed Dressing, Red Cabbage Slaw, Citrus Salad
18.00
A Pairing
Panini of Spicy Alligator Sausage, Caramelized Red Onion, Smoked Idiazabal Cheese
Remoulade Sauce
Rum and Pepper Cured Wild Boar Lollipop Chop Burnt Brown Sugar, Orange Confit, Thyme
19.00
Crispy Potato Crusted Wild Nigerian Salt Prawn
With Grilled Habañero Pineapple, Tropical Slaw, Shaved Candied Coconut
Passion Fruit Gastrique, Sumac Aioli
19.00
Crispy Chipotle Barbequed Wild Boar Carnitas Enchiladas
Rolled in Ancho Chile Crepes, Baked with Tetila Cheese, Roasted Tomato-Chipotle Coulis
Salsa Fresca, Lime Crème Fraîche, Roasted Pumpkin Seeds
17.00
Coffee-Cacao and Spice Rubbed Black Buck Antelope Medallions
Lightly Smoked and Pan Seared with a Preserve of White Fig and Seville Orange
Vermont Cheddar Crisp, Corn-Goat Cheese Fritter, Vanilla Bean Gastrique
19.00
Lightly Smoked Corned Buffalo Hash
Pan Fried Crisp with Poached Quail Eggs, Baby Watercress and Chipotle Sabayon
16.00
Roasted Beet and Arugula Salad with Shaved House Cured Duck Prosciutto
French Feta, Ruby Grapefruit, Roasted Red Onion Confit, Sherry Vinaigrette
Pomegranate Syrup Drizzle
17.00
ENTRÉES
Roasted Rack of Nilgai Antelope and Saddle of Black Buck Antelope
With Spiced Peach Jam-Goat Cheese Blintz, Vanilla Bean Roasted Acorn Squash
Huckleberry Gastrique, Crispy Plantains, Candied Cherries and Huckleberries
45.00
Himalayan Yak Wellington
Filet of Yak, Baked in Puff Pastry with Foie Gras, Wild Mushroom Duxelles
Served with Truffled Madiera Jus and a Bouquetiere of Autumn Vegetables
50.00
Wild Paella
(Valencia Country Style Stew)
Giant Crispy Frog Legs, House made Rabbit-Rattlesnake Sausage, Snails
Wild Nigerian Salt Prawns, Mussels, Spicy Saffron Rice with Pequillo Peppers
Roasted Tomatoes, Artichokes, Garbanzo Beans, Herbs
40.00
Pancetta Crusted Petite Filet of Llama and Braised Lightly Smoked Buffalo Short Rib
Mascarpone Polenta, Fresh Porcini Mushrooms, Crispy Chipotle Onion Rings
Roasted Toybox Carrots, Red Wine Jus
44.00
Pan Seared Elk Sirloin Steak “au poivre”
Cheddar-Potato-Leek Gratin, Creamed Spinach, Fried Shallots, Green Peppercorn Demi Glace
42.00
Pan Seared Rosemary and Orange Rubbed Emu Steak
Butter and Saffron Roasted Fondant Potatoes, Roman Style Artichoke
Honey-Caramelized Shallots, Golden Balsamic-Port Reduction, Crispy Parsnips
39.00
Sara’s Ranch Baby Pheasant
Rubbed with Lavender Salt, Cinnamon and Honey
Roasted with Fingerling Potatoes, Fennel, Cippolini Onions, Artichokes and Lemons
Mâche Salad
40.00
