Chef Neil joined our Pheasant Crest Family in the fall of 2010. He has extensive career in the culinary arts, beginning with education at The Culinary Institute of America. From there he became the Executive Chef for many high-end resorts, country clubs, and restaurants. Chef Neil brings a special touch to Pheasant Crest Lodge, making him 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. Homemade Parkerhouse Rolls.
Served with your selection from our four delicious  homemade dressings.
ENTREE:
Kurobuta Pork (highest quality pork you can buy).
Served with Sour Cream and Chives Mashed Potatoes, Cinnamon Baked Apple and Fresh Green Beans with Toasted Pine Nuts.
DESSERT: Chocolate Heaven Pie with Strawberry on top and Fresh Brewed Coffee.

DAY TWO
Maryland Crab Cakes with Wasabi Cream. Homemade Rolls.
ENTREE:
Choose from two options, #1 Porcini Encrusted Buffalo Filet Medallions with Wild Mushroom Sauce or Domestic Rack of Lamb with Mint Jelly and Merlot Sauce.
Accompanied with Au Gratin Potatoes and Fresh Vegetables.
DESSERT:
Crème Brulee with a Fruit Sauce Medley and Fresh Brewed Coffee.

DAY THREE
Cesar Salad with Homemade Dinner Rolls.
ENTREE:
Choose from two options, #1 Glazed Moullard Duck Breast with Red Pepper Jelly Sauce or Walleye Fillet stuffed with Lobster, Shrimp and Crab and Crowned with Newburg Sauce.
Both accompanied with White Cheddar Masked Youkon Gold Potatoes and Fresh Vegetables.
Dessert:
Southern Style Key lime Pie.

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. Homemade Cloverleaf Rolls.
ENTREE:
Butter Braised Maine Lobster and Kobe Filet Mignon. Served on a Bed of Tiny Shells Thermidor w/baby shrimp.    Garnished with Buttered Asparagus, Ginger snap Carrots and Garlic Mushrooms.
Dessert: Baked Alaska with Hot Fudge Sauce and Fresh Brewed Coffee.

Brian Havlik - Kimball, SD
605-778-6340 Lodge   605-730-4000 Cell
E-Mail:  phcrest@midstatesd.net