Head to Cambridge to roost for chef Tim Wiechmann’s sixth annual wild game dinner. The T. W. Food cook has prepared a six-course feast of forest fare, like pheasant, quail, squab and venison. On Thursday, December 10th, you can tame the plates for $95 per person. Wine pairings will also be available for an additional $55 per person. Check out the wild lineup below and call 617.864.4745 for reservations (dinner hours are from 5:00-10:00pm).
PHEASANT
rillette, pickled kumquat, cornichons, quince and apple preserves, huckleberry vinegar, mustard
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QUAIL
stuffed with andouille and cornbread, braised greens, chimichurri
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SQUAB
tortellini en brodo, squab mousse, truffles, smoked game broth
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RABBIT
confit, offal, baby vegetables, puff pastry
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VENISON
roasted loin, porcini crust, pickled apple, wild mushroom ragout, celeriac purée, brussels sprouts
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CITRUS
semifreddo, lemon chiffon, cranberry purée