Next Restaurant’s Seventh Menu: The Hunt

Served January 9, 2013 – April 28, 2013

Next Restaurant’s foraged hunter/gatherer menu.

“With this menu we want to explore facets of hunting beyond basic ideas of game meats and hunting as sport, broadening our outlook to include fishing, foraging, and preservation. And because hunting and the outdoors are inseparable, the menu embraces nature throughout…”

Hen of the Woods
Movia Lunar, Slovenia 2008

Catch of the Great Lakes

Charcu-Tree
Château du Tariquet VS Classique, Bas-Armagnac

Cellar Aged Carrots & Onions
Pierre Gaillard Les Gendrines, Côtes du Rhône, 2011

Duck Tongue, Cider Vinegar

Sturgeon & Caviar
Peique Godello, Bierzo 2011

Woodcock Jolie
Pierre Damoy Gevrey-Chambertin, 2009

Pressed Squab

Fallen Leaves & Kidney
Gulfi Nerojbleo, Sicilia 2007

Bison & Béarnaise

Marrow Brûlée
Disznókó Tokaji Aszú 5 Puttonyos, Hungary 2005

Maris Otter

Tire D’érable
Passion House Nicaragua Las Brisas