Grenadier’s Executive Chef Charles Weber’s Grilled Quail recipe was provided to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette
Vinaigrette:
1 tbsp. each: Dijon mustard, honey
1/2 c. olive or walnut oil
1/4 c. aged sherry vinegar or apple cider reduction
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