Chef Dave joined our Pheasant Crest Family in the fall of 2006. He has an extensive career in the culinary arts, beginning with his education at The Culinary Institute of America. From there he became the Executive Chef for many high-end resorts, country clubs, and restaurants. In addition, he owned his own restaurant called “The Beachwood Inn”, located in Sparta, TN. It was highly recognized through regional newspaper and magazines, and was featured on the television special “Tennessee Crossroads.” Chef Dave and his wife Carolyn bring a special touch to Pheasant Crest Lodge, making them an excellent addition to our team. Please bring a big appetite to enjoy and a camera to capture this culinary work of art!

DAY ONE
HOUSE SALAD:
Crisp Romaine, Grape Tomatoes, Julienne Carrots, European Cucumbers and Crisp Croutons.
Served with your selection from our four delicious  homemade dressings.
ENTREE:
Pepper encrusted Black Angus Strip Loin - Cooked Medium Rare and served with Pepper Jelly.
Accompanied with Augratin Potatoes and a Fresh Vegetable Medley.
DESSERT: Chocolate Heaven Pie and Fresh Brewed Coffee.

DAY TWO
SOUP:
Maine Lobster Bisque with French Puff Pastry.
ENTREE:
Pheasant Breast, lightly breaded and sautéed.  Served with a Port Wine & Crème Déclassé Sauce.
Accompanied with Creamed Red Potatoes and Fresh Sautéed Vegetables.
DESSERT:
White Chocolate Bread Pudding served with Kahlua Sauce and Fresh Brewed Coffee.

Kent Humphries, Fred Lankford and Guest enjoying Chef Dave's Filet Mignon Oscar.

DAY THREE
CLASSIC CAESAR SALAD:
Crisp Romaine tossed with Our Homemade Caesar Dressing topped with thin slices of Romano Cheese and Garlic Croutons.
ENTREE:
Walleye Pike Stuffed with Shrimp, Crab and Lobster.
Crowned with Seafood Newburg Sauce.
Accompanied with Mashed Red Skin Potatoes and Fresh Vegetables.
Dessert:
Southern Style Carrot Cake and Fresh Brewed Coffee.

Chef Dave uses homegrown vegetables  from Rebecka's garden.

DAY FOUR
HOUSE SALAD:
Crisp Romaine, Grape Tomatoes, Julienne Carrots, European Cucumbers and Crisp Croutons.
Served with your selection from our four delicious  homemade dressings.
ENTREE:
Filet Mignon Oscar.  Tender Black Angus Beef cooked to your preference. 
Accompanied with Alaskan King Crab, Asparagus and Cheesy Potatoes.  Served on a bed of French Puff Pastry and Crowned with Béarnaise Sauce.
Dessert: Crème Brule with Fruit Sauce Medley and Fresh Brewed Coffee.

Brian Havlik - Kimball, SD
605-778-6340 Lodge   650-730-4000 Cell
Hunting@PheasantCrest.com