Main Dishes: Game         Broiled Quail With Blood-Orange-and-Pomegranate Glaze, Warm-Vegetable-and-Wilted-Arugula Salad, and Crispy Polenta Triangles NANCY VERDOLINI           Duck Schnitzel With Orange-Hazelnut Brown Butter and Arugula Salad PATRICIA YEO of AZ           Honey Vinegar-Braised Rabbit Agrodolce TODD ENGLISH of Todd English's Olives NY           Oolong-Tea-Smoked Quail PATRICIA YEO of AZ           Ragout of Wild Boar RICK LAAKKONEN of Ilo         Roast Duck à l'Orange TERRANCE BRENNAN of Artisanal and Brennan's Seafood and Chop House           Roasted Rack of Veal with Red Wine and Mushroom Sauce ERIC RIPERT of Le Bernardin           Roasted Rack of Venison Wrapped in Sliced Pears TODD ENGLISH of Todd English's Olives NY           Salt-Crusted Pheasant TERRANCE BRENNAN of Artisanal and Picholine           Stuffed Squab EGIDIANA MACCIONI of Le Cirque           Tea-Smoked Duck ANITA LO of Annisa and Rickshaw Dumpling Bar           Venison Confit PAUL LIEBRANDT, formerly of Atlas