course three | venison tartare

course three | venison tartare __ juniper, mushroom, pickled elderberry, leftover sourdough __ chef roderick (@roderick_1987)'s love for tartare comes through in this expression of late-summer and early-fall flavours. lightly cured venison is paired with juniper, pickled elderberry and layers of mushroom, from truffled brown butter crème fraîche to mushroom ketchup and shaved mushrooms dusted with morel powder. a rich mushroom consommé brings the dish together, while leftover sourdough trims are transformed into crisp, puffed crackers. a thoughtful touch that gives new life to an ingredient from the first course. __ experience #tastecanoe monday to friday from 5–9:30pm. link in bio to reserve. 🛶