They will honor the whole animal by reviving nose-to-tail eating, a style of cooking in which almost no part of the animal is wasted. This practice, which dates back to at least the Middle Ages, has recently reemerged with diners finding the less loved “odd bits” are often more flavorful than the standard fare.
Stay overnight at the historic Holly Inn for $199*. Call 800-487-4653 to make your reservation. Please reference Fall Game Dinners to receive this special rate.
De Faveri Prosecco Treviso DOC Brut
Petite Venison Charcuterie
Smoked rillettes, pastrami and cured bacon, radish salad, buttermilk, pickled okra and violet stone ground mustard
Chef Kevin Brackett
“Il Chiosso” Ficorosa Nebbiolo Rosè 2013 Colline Novaresi DOC
Grilled Venison Blood Sausage
Celery root and apple mousse, pumpernickel and beet soil, burnt eggplant puree, red skin potatoes and grilled shishito pepper
Chef Sarah Gunderson
“Poggio Argentiera” Bellamarsilia 2014 Morellino di Scansano DOCG
Seared Loin and Kidney Pie
Fennel pollen and peppercorn, vermouth endive, caraway carrots, beet-soaked kohlrabi and summer brandy cherry roquefort sauce
Chef Thierry Debailleul
“Marramiero” Dama 2015 Montepulciano d’Abruzzo DOC
Forrest Berries and Pines
Blackberries, blueberries, pine nuts, chocolate bark, candied pecans, rosemary-pine needle ice cream
Chef Shelly Taylor
“Braida” Bracchetto d’Acqui DOCG 2016
*Room rate is per room, per night plus applicable tax and resort service fee.