2026 Wine Pairing Dinners – Menu
Salad
Grilled Three Pear Salad with Arugula, Figs, Pecans and Cranberry Balsamic Dressing, Pancetta Wrapped Roasted Mountain Quail
Soup
Smoked Snake River Rainbow Trout Chowder Potatoes, Bacon, Onion, Fava Bean and Cream
First Course
Braised Loin of Rabbit “en crêpe” with Winter Squash, Thyme, Gruyere and Wild Currants
Entrée
Wild Wellington – Pastry Wrapped Bison with Wild Mushroom Duxelle, Wild Garlic and Rosemary
Dessert
Mousse, Wyoming
