February 6, 2012
6:00pm
Reservations Required
$50 + tax & 20% service charge
Questions? Call (916) 779-0727 or email stacey@pizzamatteo.com

Proposed Menu (subject to change depending on game received):

Appetizers 
Asian-spiced Goose in Belgian endive spear
Pan fried Abalone with cornichon caper remoulade
PB & J with duck liver pate and lingonberries on brioche toast
 
Amuse Bouche
Espresso and cumin crusted loin of venison Carpaccio 
with huckleberry gastrique
 
Salad
Romaine with port poached pear, house made duck pancetta, 
smoked blue cheese, fennel and rosemary walnuts
 
Duck, Duck, Goose 
with pomegranate and juniper marinated duck breast, 
house-made duck prosciutto, goose demi-glace and 
sweet potato Gnocchi in sage cream
 
Man up!
Crispy Leg of duck confit, hunters sausage and elk chorizo taquitos
with creamy soft polenta, spicy Pomodoro and grilled summer vegetagles
 
Final act
Burnt caramel pots du crème
Mr. Espresso Oak fire roasted Italian Roast Coffee

Chef Matt is preparing the bounty of his hunting friends at this Hunters Dinner. The hunters supply the game and Matt prepares it for this private dinner.    
 
This dinner is open to many hunters and we cannot guarantee that you will get the actual game you brought in.  We will be sharing everything and for parties of less than 6, seating will be on community tables.

Procedure:
 Provide Matt with a minimum of 1 lb. wild game, fish or shellfish per person for your party.  Take a look at the proposed menu and email Matt (matt@pizzamatteo.com) by Tuesday 1/24 what you are bringing. 

 If frozen game or seafood, must be dropped off with name of your party on either Tuesday 1/31 or Wednesday 2/1.

If fresh game, Friday 2/3

 If fresh fish or shellfish, Saturday 2/4 or Sunday 2/5.