Hey all, I’m the Sous chef of a wild game restaurant in Tennessee. I wanted to share some pictures of our NYE menu just to get some thoughts and reactions. From left to right is braised bison short rib with pickled banana peppers and micro- amaranth garnish, wood fired T-bone steaks with cowboy butter and split lobster tails, and ossobuco over Gouda polenta with cherry chipotle Demi glacé. Let me know what you think!
by BigDaddyZH
2 Comments
lobster looks destroyed . maybe blanch. de shell. then char meat on pick up? use clean red shell for garnish?
Beautiful things! Except the flags. Looks like we are in Disney world..