ANNUAL FALL GAME DINNER

A Celebration of Hunt and Harvest 

Each fall at DANIEL, we invite you to experience the finest wild game and the rich, rustic flavors of autumn.

Enjoy artful preparations of Fallow Venison, Wood Pigeon and Wild Scottish Hare by Executive Chef Jean-François Bruel and Chef de Cuisine Eddy Leroux, all expertly paired with sommelier Raj Vaidya’s selections to toast the season’s harvest. The evening will finish with a decadent dessert created by Executive Pastry Chef Ghaya Oliveira.

Join us in the Bellecour room with co-host Ariane Daguin of D’Artagnan for this cherished annual celebration.

Four-course menu with wine pairings

MENU FEATURING:

GRILLED WOOD PIGEON
Caramelized Salsify, Endive Salad, Hazelnut Vinaigrette
Wild Chestnut and Huckleberry Coulis

ROASTED FALLOW VENISON SADDLE
Asian Pear, Spinach, Autumn Olive, Sauce Grand Veneur

DUO OF SCOTTISH WILD HARE
Roasted Loin with Wild Pecan and Raisin
Porcini and Leg “Saucisse” and Sauce Civet

MANDARINE
Olive Oil Ice Cream, Sweet Vinaigrette
Rosemary-Bay Leaf Chantilly
Eucalyptus Meringue, Mandarin Confit Vacherin


Friday, November 17
6:30 PM Cocktails | 7:15 PM Dinner
$375 per person
*plus tax, guest selected gratuity and coat check

To reserve, please email Jenna Nocciolino, Director of Private Dining, at jnocciolino@danielnyc.com