(Rollover) Pan-roasted breast of naturally raised pheasant served on French lentils and root vegetables (carrot shreds and parsnip squares). The "spring roll-like" cigar was a strudel of braised pheasant leg, green peppers, olives and red onions. The plate is sauced with a Pinot Noir pheasant jus. Note: I am generally very wary of ordering fowl - especially game fowl in Western restaurants for fear of poor preparation (read: dry meat). This plate reminded me to stay my course. The pheasant breast was dry, dry, dry. On the other hand, the braised-leg "strudel" was crispy on the outside and treasured moist and tender meat on the inside. Mixed with black olives, green peppers and red onions, the strudel took on a very "pizza" like flavor to me - a little too much for me to ignore. To be sure, it was very good - definitely better than the dry breast. The French lentils were very french - that is, dry. I would have thought that Chef Halberg's Mediterranean bent would have yielded more softened lentils. Personally, I like the little beads just short of collapsed - held together by natural starch that is coaxed out in a stewing process. The root vegetable (nominal carrots and) parsnips were bright and tender - retaining their earthy sweetness. Overall, this wasn't a bad dish, just not great. For $44, I expect great.

The neighbor had 2 Ringneck Pheasants under his bird feeders. Some of our snow has since melted, and I haven't seen them the last few days.