The wild boar that was served was a delight to make. We served it three ways, slowed cooked and candied in leaf lard and shredded, braised so far to make it a rich sweet savory gravy, and an 8 hour slow cooked stew in a winter squash.
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This was a layed complex vegetable terrine with local parsnip carrots potato and more from osprey and cloud mountain farms. What a delight it wasRead More
A Happy Holloween from Mr Rifugio's we are having a grand time trick and treating with our girls. Also Rifugio's is closed for renovations. We should be open the week if the 10th. With a new menu and look.
A customer told me of this wonderful photo taken and sent this way. We are great full for his giving
Mushroom Smothered seared Chicken breast in Marsala wine and herbs