Here is the Inaugural Series Dinner Menu:
Duck Egg in Tart
fried sous vide egg, english peas, baby carrots, ramp duck bechamel gravy
Smoked Pears Smoked Duck Breast “Tataki”
cherry wood cold smoke, aged shoyu citrus gastrique
Dux Poutine
pomme dauphine, duck confit, foie balsamic glaze, goat cheese curd, mizuna
Dux Tsukemen
”00” tagliatelle pasta, honjuku duck egg, fromage de canard
Foie Gras Chantilly on Strawberry Genoise
smoked strawberry compote, meyer lemon marscapone
$60
The philosophical underlining for this menu is two-fold. The first is to honor and pay tribute to the sometimes overlooked duck. Ducks hold a special place in my heart (as evident by the literary homonym), so I feel that it is more than appropriate to create an inaugural menu with duck as our primary focus. The second message that I want to convey with this menu is witnessed by the methods and techniques utilized to cook the duck. I want to present duck in non-traditional forms that are typically unrecognized on other menus. As great as seared breast on polenta may be, it seems that many other aspects and avenues true to the duck are sometimes disregarded. Hopefully I can provide the canard with a honorable service.
