Mouthful

Wild game dinners at Capital Club 16

Chef Jake Wolf of Capital Club 16 is cooking up nightly wild game specials this week.
Chef Jake Wolf of Capital Club 16 is cooking up nightly wild game specials this week. JULI LEONARD

Raleigh’s Capital Club 16 is hosting its fourth annual week of dinner specials featuring wild game through Saturday.

The specials will include dishes using venison, pheasant, rabbit and boar. Some of the dishes include a traditional Hasenpfeffer-marinated rabbit with red wine, juniper berries and black peppercorns served with hand-cut spatzle; English venison pie with shallots, figs, potatoes and brandy; and herb and Asiago cheese encrusted venison cutlets with potato pancakes and cranberry relish. There will be suggested wine pairings with each dish.

On weekends in December, the restaurant will be serving roasted goose with spiced Bavarian red cabbage and dumplings, mulled North Carolina cider and mincemeat pie.

The restaurant is at 6 W. Martin St., 919-747-9345, capitalclub16.com

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