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Chef’s Table Game Dinner

Chef’s Table Game Dinner

Enjoy a delicious, four-course feast featuring wild game expertly prepared by renowned chef MacGregor Mann at the Millstone Café.

Sip and savor a roasted chestnut soup with smoked seckel pear and duck confit. Nibble on small bites of quail roulade with pheasant sausage and cornbread stuffing; a terrine of wild game with quince marmalade and roman mustard; and wild boar bolognese with black garlic pappardelle and truffled pecorino. Dine on a main course of slow-cooked venison osso bucco paired with locally milled cornmeal polenta, kohlrabi kraut and apple schnitz, and sautéed mustard greens. End the night on a sweet note with individual chocolate pots de crème topped with whipped crème fraiche and cocoa nibs. Selected wine or beer pairings will accompany each course.

Prior to dinner, enjoy private access to the museum galleries – completing a perfect night out with friends or an evening for two.



Roasted Chestnut
Smoked Seckel pear, Duck Confit

Served family style

Quail Roulade
Pheasant sausage and cornbread stuffing

Terrine of Wild Game
Quince marmalade, Roman Mustard

Wild Boar Bolognese
Black garlic pappardelle, truffled pecorino

Served family style

Slow Cooked Venison Osso Bucco

Locally milled cornmeal polenta

Kohlrabi kraut and apple schnitz

Sautéed mustard greens


Chocolate Pots de Creme
Whipped crème fraiche, cocoa nibs


First Course – Brew Free or Die Blood Orange IPA (21st Amendment, CA)

Second Course – Little Round Hop Cider (Big Hill Cider Works, PA)

Third Course – Dirty Bastard Scotch Ale (Founder’s, MI)

Dessert – Lancaster Milk Stout (Lancaster Brewing, PA)


First Course – Chateau Ste Michelle Chardonnay, WA

Second Course – Di Giovanna Helios Rosso, Sicily *Organic

Third Course – Horse Heaven Hills H3 Cabernet, Columbia Crest, WA

Dessert – La Spinetta Chianti, Tuscany