Partridge

Every now and then I put something on the menu with reservation but do it because I think it will be an interesting addition. Every now and then that item turns out to be the most poplar item on the menu. Usually it's an offal dish, this time it's the partridge. We are flip-flopping between wild scottish and farmed New York and Vermont birds. I was hesitant to serve them for two reasons. First, they aren't cheap and second, it is a gamey bird. Usually people stay away from the gamier flavors. Sometimes you just don't know until you put it on the menu. I never cease to be surprised...