RON HENGGELER

The Flood Fountain in Huntington Park on Nob Hill

Wild Game at the Big 4 Restaurant

In her 27th year as executive chef of the BIG 4 Restaurant at the Huntington Hotel, one of the nation’s premier game chefs, Gloria Ciccarone-Nehls, presents a variety of creative specialties for the restaurant’s revered Wild Game Week.

Starters

Crispy Cayman Crocodile Tacos "Caribe Style"
Cornmeal Crusted Crocodile, Habanero White Beans, Grilled Pineapple-Jicama
Salsa, Tropical Aioli
16.00

Lightly Smoked Corned Buffalo Hash
Pan Fried Crisp with Poached Quail Eggs, Baby Watercress and Chipotle
Sabayon
14.00

Crispy New Caledonian Blue Salt Prawns
Coconut Creamed Corn, Crispy Taro Cake, Lemon Grass Salad, Tahitian Lime
Vinaigrette, Shaved Candied Coconut
16.00

Petite "Cassoulet"
Tender Wild Boar, White Beans, Goose Confit, Rabbit Sausage, Roasted
Tomatoes and Herbs
Slowly Baked under a Crunchy Parmesan Crust
16.00

Rabbit B'steeya
Tender Braised Rabbit encased in Pistachio Crusted Phyllo, Baked with A
Confit of Raisins and Onions
Curry and Cardamom Scented Cream
15.00

Wild Side Appetizer Platter to include
Cayman Crocodile tacos "caribe", Corned Buffalo Hash w/ quail eggs, Crispy
New Caledonian Blue prawns, Rabbit -Pistachio B'steeya
26.00 p/person

 

Entrees

Pan Seared Saddle of Caribou
With Caramelized Pear Blintz, Vanilla Bean Roasted Acorn Squash, Morello
Cherry-Banyuls Reduction, Crispy Plantains, Candied Cherries
38.00

A Pairing of
Lightly Smoked Rum and Pepper Cured Wild Boar Loin and Tender Korobuta Pork
Belly Braised in Apple Cider
With Cheddar-Sweet Corn Spoon Bread 'en casserole", Roasted Golden Balsamic
Apples, Calvados Jus
29.00

Pancetta Crusted Tenderloin of Wapiti "Rossini"
Topped with Foie Gras au Torchon and Baby Italian Porcini Mushrooms,
Caramelized Shallots, Creamed Spinach
Black Truffle Jus, Shaved Black Truffles
37.00

Scotch and Vanilla Glazed Palmetto Farms Quail
Baked Red Bananas, Laphroig Reduction, Salt and Caramel Cacao Nibs, Sweet
Potato Fries
28.00

Slow Braised Cherry Wood Smoked Short Ribs of Buffalo
Tamari-Honey Spice Glaze, Horseradish Mashed Potatoes, Roasted Organic
Carrots and Parsnips, Crispy Taro
35.00

Tap into your sense of adventure and make a reservation...

GRAPHIC IMAGE BY RON HENGGELER 2006