Appetizers:

- Duck Breast Bruschetta

sliced grilled duck over toasted baguette with fig compote, whipped goat cheese, and microgreens

- Smoked Pork Belly Bites with Saskatoon Berry Glaze

- Buffalo Meatballs with Beer BBQ Glaze

mini meatballs in a sticky brown ale and bbq reduction, garnished with shallots

- Smoked Venison Sausage Skewers

kebabs skewered with bell peppers and onion

- Wild Boar Burnt Ends

boar shoulder cubed, smoked, and carmelized in brown sugar and vinegar, served in paper boats with a small pickle

Salad:

- Strawberry Caprese with Microgreens

Entrees:

- Beef Brisket

- Elk Loin

cooked on gyro rotisserie

- Whole Filet Salmon Piccata

cut to order, served skin-on

Sides:

- Chipotle Buffalo Dirty Rice

- Collard Greens with Smoked Ham Hock

slow-braised greens with cider vinegar, red pepper flake, and smoked ham

- Wild Boar Bacon Potato Hash

crispy diced potatoes tossed with caramelized onions, bits of wild boar bacon, and fresh herbs

- Maple-Duck Brussels Sprouts

roasted with duck fat, tossed in maple syrup, and a splash of apple cider vinegar for brightness

Desserts:

- Grilled Peach Shortcake

smoky grilled peach halves over sweet biscuits, drizzled with honey and fresh whipped cream

- Saskatoon Berry Cream Puffs

choux pastry filled with saskatoon berry cream with a dusting of powdered sugar and lemon zest

A craft cocktail and wine pairing is included for attendees over the age of 21; drink menu to be revealed at the event.