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All Duck Dinner
Tuesday, December 22 ~ 6:00 pm
$80 per person (includes tax & gratuity) ~ reservations required
First Course
Foie Gras Hot, Foie Gras Cold
Foie Gras, Granny Smith Apple, Pain Perdu, Calvados
Torchon, Cranberry, Port Gelee, Pecan, Brioche
2005 Schramsberg Cremant
Second Course
Duck Consomme, Winter Vegetables, Matzoh Balls
Alma Rosa rose of Pinot Noir
Third Course
Duck Leg Confit, Frisee, Dijon, Pear, Banyuls
Ruffino Chianti
Fourth Course
Seared Duck Breast, Clementines, Grand Marnier, Rutabaga, Turnip
Sean Minor Pinot Noir
Dessert
Duck Egg Brulee
Le Tertre du Lys D’or Sauterne |