check out one of our

Continental Shoots

2019

December 7th
December 28th

2020

January 11th
February 8th
February 22nd
March 14th
March 28th
April 18th

check out one of our

Wild Game Dinners

2019

September 26
October 10
October 24
November 7
November 21
December 5
December 19

2020

January 16
January 30
February 13
February 27
March 12
March 26th

January 24th

Beer and Cheese Pairing 
Event starts at 6:00pm $45 per person

Get Tickets

Sept – 26th

  • Preserve Platter
    • Honey Baked Pheasant Breast
    • Roasted Elk with Peppered Brandy and Mushrooms
    • Wood Grilled Mahi Mahi with Pineapple
  • Entree #2
    Shrimp Linguine with Sun-dried Tomatoes
  • Entree #3
    Slow Roasted Prime Rib

Oct – 10th

  • Preserve Platter
    • Smoked Buffalo Loin with Balsamic Reduction
    • Apple and Wild Boar Stuffed Texas Quail
    • Hogfish Snapper with Spiced Herb Citrus
  • Entree #2
    Creamy Cajun Chicken Pasta
  • Entree #3
    Slow Roasted Prime Rib

Oct – 24th

  • Preserve Platter
    • Seared Texas Nilgai Steak
    • Creamed Pheasant Breast with Cous Cous
    • Yellow Jackfish with Pineapple Butter
  • Entree #2
    Honey Ginger Shrimp with Basmati Rice
  • Entree #3
    Slow Roasted Prime

Nov – 7th

  • Preserve Platter
    • Osso Bucco in Vegetable Wine Sauce
    • Orange Roasted Goose Leg
    • Parmesan Encrusted Walleye
  • Entree #2
    Penne Chicken with Pesto
  • Entree #3
    Slow Roasted Prime Rib

Nov – 21st

  • Preserve Platter
    • Roasted Bison w/Caramelized Onion
    • Margarita Grilled Shrimp
    • Citrus Roasted Duck
  • Entree #2
    Halibut w/Sun Dried Tomatoes over Angel Hair Pasta
  • Entree #3
    Slow Roasted Prime Rib

Dec 5th

  • Preserve Platter
    • Roasted Bear w/Blueberry Glaze
    • Seared Ahi Tuna w/Pickled Ginger
    • Sesame Pheasant w/Basmati Rice
  • Entree #2
    Basil Chicken over Cheesy Orzo
  • Entree #3
    Slow Roasted Prime Rib

Dec – 19th

  • Preserve Platter
    • Elk Stake with Red Wine De-Vin Sauce
    • Skate Wings with Brown Butter and Capers
    • Quail with Apple Sausage Stuffing
  • Entree #2
    Baked Scallops with Butter Garlic Pasta
  • Entree #3
    Slow Roasted Prime Rib

Jan – 16th

  • Preserve Platter
    • Vegetable Roasted Moose
    • Pan Seared Mako Shark with Pineapple Butter
    • Creamed Pheasant Breast on Wild Rice
  • Entree #2
    Cheese Chicken Pepper Pasta
  • Entree #3
    Slow Roasted Prime Rib

Jan – 30th

  • Preserve Platter
    • Roasted Buffalo with Burgundy Wine Sauce
    • Goose Stroganoff
    • Orange Roughy with Beurre Blanc Sauce
  • Entree #2
    Cajun Crawfish and Shrimp Etoufee
  • Entree #3
    Slow Roasted Prime Rib

Feb – 13th

  • Preserve Platter
    • Seafood Egg Roll
    • Moose Prime Rib
    • Confit Duck
  • Entree #2
    Chicken Asparagus with a Pecan Penne Pasta
  • Entree #3
    Slow Roasted Prime Rib

Feb – 27th

  • Preserve Platter
    • Texas Antelope
    • Orange Pheasant
    • Encrusted Walleye with Almond Butter
  • Entree #2
    Seafood Fettuccine
  • Entree #3
    Slow Roasted Prime Rib

Mar – 12th

  • Preserve Platter
    • Slow Roasted Elk with vegetable sauce
    • Sting Ray Wings with caper butter
    • Pheasant Schnitzel
  • Entree #2
    Chicken Parmesan
  • Entree #3
    Slow Roasted Prime Rib

Mar – 26th

  • Preserve Platter
  • Entree #2
  • Entree #3