Duck Confit Salad – Sliced duck breast confit, spinach and mandarin oranges with a blood orange vinaigrette - 7
Chilean Sea Bass - teriyaki lacquered filet of chilean bass, grilled shiitake mushrooms, forbidden rice, braised red cabbage -22
Rack of lamb roasted over pine needles and garlic - 21
Grilled Eggplant Parmesan – Grilled then topped with reconstituted sundried tomatoes, fresh herbs, panco breadcrumbs and shaved parmesanio-reggiano cheese - 15
Vegetables of the week (with all entree's unless otherwise noted)
Acorn and Butternut Squash risotto
Braised red cabbage with apples and burgandy wine
From a fancy private the other day. Plus I just pulled 20 duck carcases (don't know yet what I'm doing with all the meat) and I have a duck stock going (on day 2) which I'll strain,reduce and freeze tomorrow. I'll make duck dirty rice and blackened breast next week.