Entrees Crispy Duck Breast with Kumquat-Ginger Glaze Roasted Peking Duck with Port-Orange Reduction and Huckleberries Roasted Duck with Bing Reduction & Duck "Bacon" Wrapped Sonoma Foie Gras Sage & Pepper Crusted Rib-Eye of Wild Boar Grilled Rack of Lamb with Romesco and Chimichurri Morrocan Lamb Tagine with Olives, Marble Potatoes, Cinnamon and Cilantro Lamb Osso Bucco Braised with Fennel, Mustard and Root Vegetables Pistachio and Herb Crusted Rack of Domestic Lamb Grilled Venison Chops With Red Wine Poached Pears Pairing of Duck; Confit with Cherry-Port Reduction and Smoked Terrine with Pomegranate Jelly Organic Vegetable Strudel with Lemon-Saffron Broth Tea-Smoked Squab with Kaffir Lime Sauce Foie Gras and Fennel Ravioli with Meyer Lemon Brown Butter Roasted Rabbit Loin with White Bean Cassoulet New Zealand Lamb Tenderloin with Red Beet Ragout Game Dishes are served with Fresh Seasonal Vegetables and a Choice of One of the Following: Sweet Potato Cakes, Buttermilk Gnocchi Au Gratin, Twice Baked "Creamer" Potatoes, Rosemary Israeli Couscous