Venison, antelope, American elk, boar, pheasant and other game animals are now commonly raised in the United States where they are often allowed to roam at will over hundreds of acres, foraging off the natural foliage. This four-course dinner will feature this farm raised game in delectable dishes expertly prepared by the Pinehurst culinary team.
Japanese BBQ Kampachi, Big Island Hearts of Palm, Passionfruit, Tobiko, Shiitake and Pork Cracklings and Poi Vinaigrette
Chef Kyle Woods
Rabbit Mortadella with House Mustard, Pickled Okra, Chicory, Molasses Carrot Coulis and Marble Rye Toast
Chef Matt Sullivan
Fire Roasted Ancho Encrusted Bison with Purple Sweet Potato, Steamed Corn Panna Cotta, Heirloom Squash and Chayote
Chef Morgan Wesley
Pumpkin Custard with Quail Eggs, Cinnamon Cake, Pumpkin Bread, Pumpkin Seed Oil, Spiced Pumpkin Seeds and Vanilla Cream
Chef Katelyn Borba
Wine Pairings to be announced soon.
*Rate is per room, per night plus applicable tax and resort service fee.