Photos from our Saturday November 3 Wild Game Dinner. Thanks to all who joined and a special shout out to Chef Matt and the Gates Lodge team for their extraordinary food , drinks and service. This is the first of more dinner events to come. The menu: Signature Cocktails and Canapes; Creamy Chestnut Soup with Cognac and Granny Smith Apples; Seared Elk Carpaccio with arugula, capers, shaved parmesan an black garlic: Sous Vide Duck with pepper stewed cherries, baby spinach, pistachios, foie gras and port reduction; Fall Mushroom Ravioli with rabbit ragout and sherry; Bourbon Maple Bread Pudding with toasted pumpkin seeds. All served with select wine pairings. The pre-dinner dip in the river was purely optional. Keep an eye on FB for upcoming events!