Course 1

Shrimp Toast: The Savory Southern Melt
Shrimp, wild game bacon fat and fresh chives served on toasted sourdough baguette with hot honey.
Pairing: The Velvet Anchor with falernum, lime, aged white rum and Angostura bitters

Course 2

Blackened Alligator & Mac: The Southern Picnic
Blackened alligator tail served with three-cheese macaroni and cheese made with aged Gouda, Gruyère and Vermont cheddar, finished with white truffle oil.
Pairing: Napa Valley Chardonnay

Course 3

Buffalo Sausage Wellington: The Ballpark Classic
Buffalo and wild game sausage wrapped in puff pastry, sliced and plated with huckleberry mustard.
Pairing: The Crimson Field with hibiscus syrup, vodka, lemon and club soda

Course 4

Seared Kangaroo Carpaccio
Pepper-crusted, flash-seared kangaroo loin with truffle emulsion, capers and toasted sourdough crostini. Use a high-quality loin, not Denver leg.
Pairing: Oregon Pinot Noir

Course 5

Chicken-Fried Antelope: The Texas Diner
Chicken-fried antelope steak served with truffle mashed potatoes and peppered game-sausage gravy.
Pairing: Bourbon Old Fashioned

Course 6
Broken Arrow Ranch Venison Loin

Paired with langoustine lobster tail and succotash.
Pairing: Pauillac Bordeaux or Cabernet Sauvignon

Course 7

Ostrich Slider: The Backyard BBQ
Ostrich slider finished with prepared finishing butter, served on a toasted sweet bun with tart cherry-onion jam.
Pairing: Mini Sazerac with rye whiskey, Peychaud’s bitters and an absinthe rinse

Course 8

Apple Pie à la Mode: The Campfire Finale
Brown-butter and cinnamon-roasted Honeycrisp apples with a separately baked puff-pastry round, vanilla bean ice cream and bourbon-honey glaze.
Pairing: 10-year Tawny Port