Wild BBQ Boar Ribs

Recently I have made a menu change and decided to add BBQ boar ribs to my first courses. Now I do have to say it's not really BBQ in the sense of Sweet baby rays or anything like that, but closer to braised pork ribs with winter spices, aka star anise, cinnamon, nutmeg etc. We use a glaze of hoisin sauce thinned down with water and we add ground winter spices to the glaze. it is served over braised red cabbage infused with double smoked apple wood bacon and clove. So far so good, the racks are so small, maybe 6 to 8 inches, and they are so tender they fall off the bone. We are starting to see a slight slip in our starter courses and are looking for interesting ways to increase sales. I am sure the economy plays a part in this decline, but we are a special occasion type of restaurant, and if they are going to split a starter course well then it's my job to give them something interesting yet familiar, something that they can tell there friends about, and maybe something they may of never had before. Anyways have your dining habits changed due to the economy, and do you find yourself trying new things or sticking with the familiar? If you do try new things what are some of the more interesting items you have had, and did it exceed your expectations?

At the 2008 NiagaraCOOL Picnic, where the theme was Italian wines, I did a variation on Chef Carey’s recipes for BBQ dry rub and sauce. I eliminated the “Southern/Cajun” spices and substituted Italian style ingredients. It was different and quite tasty.
http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=16447&p=138714

We haven't been dining out all that much but I think that's more due to a busy schedule than the economy. I always enjoy trying new things but can't think of any I've had lately.