This year’s Explorers Club Dinner featured cow eyeball as garnish for a martini, applewood bbq bull rods and testicles, and pickled duck tongue. Here’s a list of the full menu:
- Moroccan Spiced Goat with Spiced Yogurt
- Soffrito-Marinated Whole Crispy Boar
- Maple Glazed Hog Mask
- Applewood BBQ Bull Rods and Testicles
- Kidney and Spleen Ragout
- Pickled Eyeballs
- Slow Roasted Elk with Rosemary New Potatoes
- Ostrich Coq Au Vin
- Herb Roasted Kangaroo with Mango Relish
- Caramelized Yak with Braised Red Cabbage
- Chipotle Glazed Bison
- Whole Roasted Alligator and Gator Chili
- Turtle Cakes with Caper Remoulade
- Python Patties with Nueske’s Bacon
- Mustard Thyme Rubbed Rabbit
- Rice Wine Pickled Duck Tongue
- Crispy Chicken Feet with Garlic Chili Dipping Sauce
- Rice-Crusted Tile Fish with Passion Fruit Sauce
- Pan-Seared Grouper with Baby Spinach and Red Pepper Sauce
- Grilled Octopus Salad with Fennel Slaw
- Shredded Grilled Octopus in Endive Leaf Boats
- Chinese Stir-Fried Jelly Fish with Bamboo Shoots and Snow Peas
- Jellyfish Slivers in White Soy Marinade
- Madagascar Hissing Cockroaches Infused with Tasmanian Leatherwood Honey and Citrus
Canapés
- Pineapple towers with scorpion, pea pods, strawberry slices, melon balls and green grapes
- Sweet cherry peppers, cucumber flowerets and cherry tomatoes filled with assorted creamed fillings: durian paste, herbed and spiced cream cheeses, and garnished with crickets, mealworms and scorpions
- Two varieties of seaweed with mild spices and olive oil
- Sautéed and deep-fried earthworms
- Orchids (edible) with a honey-sweetened creamed dipping sauce
- Chon and Kopi Luwak coffees, made from coffee beans that have passed through the digestive tract of small mammals
Desserts
- Strawberries dipped in white and dark chocolate with housefly larvae and pupae sprinkles (maggots)
- Cheesecake popsicles topped with mealworms and crickets
- Strawberry pastry cups filled with maggot sprinkles
To Drink
- The Explorers Club Martini – a vodka martini rimmed with bourbon smoked sugar and a skewer of olive, onion and pickled eyeball topped with a Tasmanian leatherwood honey-soaked mealworm
Here’s some pictures:
From: A Taste of Exotic Meats at the Explorers Club Annual Dinner
