With the start of the game season around the world, Hugo’s is bringing a diverse array of mouth-watering choices over the next few months. Presented by Chef Richard Sawyer, the menu will feature new game delicacies each month, starting off with his signature roasted wild duck. For the month of November, indulge in red wine-braised hare or the delectable grilled loin of venison. And, to finish off the year, try out the roast pheasant in December, which will be served with delicious black truffles. Wine-pairing recommendations for the different seasonal specialties are also available.