Bound'ry Offers the Best Game in Town with Exotic Meats Dinners

Chef Philip Shyatt of

in Midtown has a particular talent for preparing wild game dishes. His menu overhaul at the venerable restaurant features many exotic meats and has been met with some acclaim.

Now Chef Shyatt wants to feature some of those ingredients such as emu, kangaroo, elk and water buffalo in a series of wild game dinners over the course of the next year. The first edition will be titled "Fight or Flight" and is scheduled for this Sunday, April 26, beginning at 7:30. Tickets are $75 or $100 with wine pairings and are available at the event website.

Here are some of the details of the dinner from the official invitation:

For this first dinner, Chef Shyatt has partnered with Amaroo Farms in Ashland City, Tennessee. The unique farm, whose ingredients were recently featured at the James Beard House in New York City, will provide emu for the dinner. Owner and operator of Amaroo Farms Ngon Nguyen will be on hand to explain his inspiration for the farm as well as his philosophy for raising healthy animals in a natural environment. “Ngon and I have formed such a great partnership because we have similar beliefs when it comes to respecting the animals we raise for food,” says Chef Shyatt. “We hope this dinner will help our customers put the lives of these animals in perspective and raise awareness about the sustainability missions of the farms they come from. We’re hoping that this dinner will be a learning experience for our customers, as well as a fun and exciting meal.”

Emus in Ashland City? You learn something new every day ... check out the full menu after the jump.

Fight or Flight Dinner at Bound'ry

Carpaccio of Emu

Roulade Style, stuffed with boursin cheese and Napa cabbage, sesame-ginger torched

Pheasant & Dumplings

Traditional Southern style with a tasteful twist

“When Pigs Can Fly”

Braised pork belly, hot pepper jam, sea salt aioli

Ostrich Wellington

Crimini duxelles, Tennessee honey-bourbon bordelaise

Deconstructed Lemon Meringue Pie

Blueberry paint, ripe berries

If Chef Shyatt needs any help, I'll be happy to hunt down those dangerous wild lemons for the dessert.

[Breaking news: Bound'ry contacted me after the first dinner and shared that they are postponing the rest of the series for this year, but will reevaluate future dinners and keep us posted.]