~ This is Day 262 ~

This was the third course of five to my #RontiniFriendsgiving 2020 menu. It is a brined semi-boneless Quail with Roasted Market Vegetables, consisting of Chanterelles, Shiitake, Market Carrots, and Pearl Onions, served with Barley Risotto with Fines Herbes and a Brown Chicken Jus.