Roasted beet and arugula salad with sweet cream horseradish panna cotta passion fruit coulis.
Asian pear salad with pea shoot, baby radishes, mixed spiced nuts, truffled roasted pear vinaigrette.
Sweet pepper crab cakes with snap peas, apricot aioli and tobikko caviar
A close up of the Tobikko caviar on the crab cakes.
Angus filet with pistachio whipped potatoes, speck wrapped baby french beans, oyster mushroom ragout, parsley oil.
Red curry and Kaffir lime bouillabaisse with sugar can skewered day boat scallops, wild gulf shrimp, blue lump crab, broccolini, dragon carrots, jasmine rice
Roasted red pepper soup and fresh bread with truffle butter
My dessert, a lovely variety of cheeses and crackers.
A good steak, not near as good as the Rosebud Steakhouse in Chicago, but decent, if a bit overpriced. The pistachio whipped potatoes were good and earthy, but a nice bit of cheese could have really put them over the top. The customer service was most excellent, though.
Wild Sage Restaurant at the Rusty Parrot Lodge
175 N. Jackson Street