PLEASE NOTE NEW LOCATION: Due to a fire, the Riverside Inn is closed until spring, 2019. Streetside Grille in Suttons Bay will help Riverside staff to continue with the Wild Game Dinner prepared by Riverside staff. For more information, visit here.
The much anticipated annual Wild Game Dinner returns to The Riverside Inn of Leland to kick off and celebrate the return of hunting season and celebrate the bounty of wild caught and locally available meats, seafood, and produce that Northern Michigan boasts.
The Wild Game Dinner will be held on Friday, October 26 and will feature three courses including black bear short ribs braised in wine and served with a squash puree, smoked walleye cheeks served over heritage mixed greens, and pan seared rack of elk finished with a local hard cider reducation. The evening ends with a decadent carmelized white chocalte apple mousse. Kate Vilter, owner of The Riverside Inn will be greeting guests and offering wine pairings with each course.
Executive Chef Pete Siagkris, an avid hunter who uses his experience in the woods to compliment his adventurous skills in the kitchen is looking forward to this special event. “I’m excited about the game dinner because it gives me a chance prepare fare that some may have never had the experience to try. Paring game with as many local Ingredients as possible is a great way to end our summer season.”
As is customary following a busy and full summer and fall season, The Riverside Inn will be closed November 3 – December 16th to give staff time to prepare for the holiday season. The Riverside Inn will re-open for the annual Santa Brunch as well as holiday dining and parties.
The Wild Game Dinner will take the place of normal dinner service menu for Friday, October 26 and reservations are required in advance. Guests may make reservations beginning at 5:00 PM.
For more information about the Wild Game Dinner menus, or for reservations, call the Inn at (231) 256 – 9971.
Streetside Grille in Suttons Bay (due to fire at Riverside Inn which will be closed until Spring, 2019).