The table setting, totally fits in with the theme.
Hen of the Woods - Mushroom, Garlic, Onion
Maitake Mushroom Consume
The soup has a robust mushroom flavor. Yet, it's light at the same time.
Catch of the Great Lakes - Smoked Trout, Walleyes Rillettes, Pickled kohlrabi
The trout displays a nice smokiness while the texture of the fish is nice and smooth. But the most impressive portion in this dish is the Rillettes. It has a nice and consistent creaminess that would get you crave for more. This dish definitely display a nice "catch of the wild" sense to it.
Charcu - Tree - Rabbit Pate, Elk jerky, Boar Salami, Antelope Heart Tartare, Blood Sausage
Rabbit Pate
Elk jerky
Boar Salami
Antelope Heart Tartare
Blood Sausage
Cellar Aged Carrots & Onions
Duck Tongue, Cider Vinegar, Scrambled Duck Egg
The Duck Tongue is actually quite crunchy, along with the vinegar, becomes a nice little bite. The scrambled Duck Egg is obviously salty. However, it is so light that as if you're eating air at times.
Sturgeon & Caviar - crispy potato skin
This perfectly cooked sturgeon is accompanied by a creamy sauce with caviar. This is probably the best version I've had thus far as all components compliments very well each other. The creaminess is balanced by the lightness of the sturgeon while the potato skin add that extra element of heaviness into the dish. Bravo indeed!
Woodcock Jolie - Huckleberries, Shaved Black Truffle, White Chocolate
Pressed Squab - The breast, Heads & Leg
The breast is juicy, flavorful and tender. The flavor definitely highlights the bird and doing it justice.
Pressed Squab - The body
Foie Gras Steel Cut Oats
Fallen Leaves & Kidney - Parsnip, Seaweed, Pumpkin Seeds, Edible Bark, and Grated Purple Cauliflower
Bison & Bearnaise - Bison Rib eyes
The last of our savory consist of cooking the bison rib eyes on a very hot rock. Pushing the theme even further. The bison rib eyes is actually quite tasty and tender. I'm actually surprised by the tenderness of the bison, as I thought I was eating a beef tenderloin. As such, the two thin slices get consumed rather quickly.
Marrow Cream Brulee
The first of our dessert. At first, I thought it was bone marrow. However, it turns out to be creme brulee. The custard is creamy, sweet, but light. Perfect way to start our first dessert course. I actually considered luging, but that idea was quickly shot down by my friend, unfortunately.
Maris Otter - Pearl Barley with various condiments
Tire D'erable - Maple Syrup
The Maple Syrup is poured on top of an ice tray and you wrap/pick it up with a stick, eating the dessert hunter status. It's definitely a very creative way for us to wrap up our last course.
I have to say the game meat genre has definitely been conquered by Chef Achatz and the Next crew. The display of the game meat, the presentation and the taste of it is incredible. As always, I'm looking forward to my return for the Vegan and see what they can come up with.
