Game menu to feature bison short ribs, rabbit

Eric's Restaurant & Bar will host a Winter Game Dinner that will start promptly at 6:30 p.m. Fri., Jan. 18 in the restaurant's enclosed and heated patio at 495 N. Ventu Park Road, Thousand Oaks.

Thomas Adams, oenophile at large, will be present to provide background regarding the Clay Station and St. Supery wineries and to answer questions. Wines from these wineries are featured at the dinner.

First course is country pate with toasted brioche, Dijon mustard, celery root salad and cornichons with a 2005 Viognier.

Second course consists of sautéed frogs' legs Provencal with spinach potato gnocchi and a 2005 chardonnay.

Third course includes roasted roulade of rabbit with mushroom and wild rice stuffing served with grilled radicchio and a 2003 petite sirah. The entree is braised grass-fed bison short ribs served over horseradish polenta with roasted root vegetables, accompanied by a 2003 cabernet sauvignon.

A warm pear caramel tart on a pool of star anise creme anglaise will be served for dessert.

The dinner is $69 per person, plus tax and gratuity. Reservations are required by calling (805) 7164100.

Guests may take advantage of a special gourmet wine dinner room rate of $99 plus tax at the adjoining Palm Garden Hotel.