The Dinner Bell

10 Entrée Minimum – Please allow 72 hours for preparation
*all meals are served with freshly baked bread

 

Sage Butter Rubbed Red Bird chicken

with a Mad Rabbit Drunken Cherry Gastrique; Served with Stone Ground Corn Stuffing and Country Beans

Farro Stuffed Chicken

Stuffed with Hazel Dell Mushroom and Topped with a Natural Au Jus; Served with Anasazi Bean Ragout and Braised Greens

Rosemary and Garlic Roasted Red Bird Chicken GF

Topped with a Wild Carrot Au Jus; Served with Golden Potato Hash and Ember Roasted Vegetables

Grilled Chimayo Marinated Chicken GF

Topped with a Peach and Pasilla Chile Gastrique; Served with Brown Rice Pilaf and Anasazi Beans

Limoncello Whole Roasted Chicken GF

With a Natural Au Jus; Served with Rosemary Mashed Potatoes and Country Style Pork Belly Brussel Sprouts

Ember Roasted Chicken and Creole Style Shrimp Butter

Served with Creamed Corn and Braised Greens

Chef Darin’s suggested bread pairing: Crackling Cornbread

Cornmeal Crusted Red Bird Chicken

Topped with Southern Style Tomato Gravy; Served with Smoked Cheddar Grits and Country Beans

Nashville Hot Chicken

Served with Homemade Hot Sauce, Grits, and Braised Southern Style Greens

Chef Darin’s suggested bread pairing: Homemade Biscuits

Pheasant Roulade GF

Stuffed with Winter Squash and Haystack Mountain Goat Cheese. Topped with Rustic Tomato Coulis; Served with Oven Roasted Root Vegetables and Horseradish Mashed Potatoes

Pheasant Pot Pie

Assorted Local Vegetables and Pheasant Encased in a Flaky Crust and Cooked in a Rich Duck Demi Glaze; Served with Roasted Yukon Gold Potatoes

Oven Roasted Pheasant GF

Topped with a Dark Cherry Demi Glaze; Served with Squash and Kale Farrotto

Tequila and Lime Marinated Pork Shanks GF

Served with Bouracho Beans and Chile Squash

Fruit Wood Smoked Heritage Pork Chops with Grilled Peaches GF

Topped with Blackberry and Basil Butter; Served with Golden Potato Hash and Roasted Brussel Sprouts

Kurobuta Bacon Wrapped Pork Tenderloin

Served with Southwestern Corn Pudding and Braised Greens with Wild Carrot Au Jus

High Country Fried Pork Chops

Topped with Hazel Dell Mushroom Gravy; Served with Farmstead Cheddar Bacon Grits and Southern Style Greens

Fruitwood Smoked Pork Loin with Blackberry and Bourbon BBQ Sauce GF

Served with Smoked Cheddar Mashed Potatoes and Charred Carrots with Asparagus

Duo Medallion with Bacon Wrapped Chicken & Pueblo Chile Wrapped Pork GF

Topped with a Pasiila Red Chile Sauce; Served with Ranchero Style Chilaquiles and Bouracho Beans

Wild Boar and Carolina Rice Stuffed Cabbage Rolls

With Smoked Tomato Gravy and Mashed Yukon Gold Potatoes

Hoof and Wing

Bison Medallions with Oven Roasted Red Bird Chicken. Topped with a Brown Butter Vinaigrette; Served with a Smoked Tomato Risotto and Braised Spinach

Salt Crusted Bison Medallions GF

Topped with Stranahan’s Whiskey Compound Butter; Served with Farmstead Cheddar Mashed Potatoes and Roasted Brussel Sprouts

Bison Bourguignon

with a Smoked Tomato Gravy; Served with Hatch Green Chile Gratin

Slow Braised Bison Tips GF

with a Pasilla Demi Glaze; Served with Chipotle Mashed Potatoes and Roasted Petite Pan Squash

Beef Short Ribs

Topped with a Rhubarb and Ginger Reduction; Served with Mashed Sweet Potatoes and Sautéed Seasonal Greens

Grass Fed Tender of Beef

with Smoked Tomato Gravy; Served with Braised Greens and Farmstead Cheddar Grits

Cold Smoked Grass Fed Ribeye GF

Topped with Bourbon Smoked Black Pepper Compound Butter; Served with Hassel Back Potatoes and Sautéed Petite Pan Squash

Salt Crusted Beef Tenderloin

Topped with a Rhubarb and Bone Marrow Reduction; Served with a Rosemary and Irish Butter Gratin and Country Style Green Bean

Denver Lamb Chops GF

Topped with a Lemon and Garlic Gremolata; Served with Mashed Parsnips and Garlic Sautéed Spinach

Spanish Style Lamb Roast GF

Topped with a Pasilla Demi Glaze; Served with a Wild Mushroom Anasazi Bean Ragout and Tequila Lime Braised Asparagus

BBQ Wild Salmon GF

with a Smoked Tomato Reduction; Served with Farmstead Cheddar Mashed Potatoes and Oven Roasted Brussel Sprouts

Corn Meal Crusted Salmon GF

with a Pueblo Chile Cream Sauce; Served with a Corn and Black Eyed Pea Hash

Potato Crusted Wild Salmon GF

Topped with Lemon Chardonnay Sauce; Served with Carolina Gold Rice Pilaf and Roasted Squash

Rainbow Trout GF

Topped with a Cumin and Charred Carrot Broth; Served with Green Chile Hash and Southwestern Corn Succotash

Lightly Smoked Rainbow Trout GF

with Ember Roasted Onions and Amber Agave Sauce; Served with Horseradish Mashed Potatoes and Charred Asparagus

Hazel Dell Mushroom and Golden Potato Pave GF

Served with Rustic Tomato Ragu

Couscous Stuffed Heirloom Tomato

with a Charred Carrot and Curry Reduction

Garden Bourguignon GF

Served with Mashed Parsnips and Turnips

Green Chile Dusted Sweet Potato Medallion GF

Topped with a Sweet Corn Broth; Served with Southwestern Succotash

Southwestern Blackened Duo Potato Medallions GF

Topped with a Pasilla and Cherry Reduction; Served with Sweet Corn Hash and Braised Greens

Smoked Golden Beet Steak

Topped with Caramelized Onions, Goat Cheese, and a Rhubarb Reduction; Served with a Grilled Granny Smith Apples and Pearled Barley Galette

Southern Grits

Carolina Rice Pilaf

Anasazi Bean and Mushroom Ragu

Smoked Cheddar Mashed Potatoes

Country Green Beans

Braised Greens

Creamed Corn

Roasted Brussel Sprouts

Pueblo Chile and Potato Hash

Southwestern Succotash

Homemade Biscuits

Stoneground Cornbread

Filtered Water

Natural Sodas

Iced Tea

Blackberry Hibiscus

Lemonade

Coffee

Bottled Water