Plated Dinner

Duck Theme
Eight Courses

Amuse Bouche

Duck Rillettes with White Truffle Oil

Homemade paté served on a fresh crostini for a two bite taster

Soup

Wild Mushroom Bisque

Smooth and creamy soup is garnished with a smoked bacon & mushroom duxelle with a truffled cream
Soup is poured over garnished bowls at the table for stunning presentation

Appetizer

Duck Confit Sliders

Duck leg is slow poached in fat and spices for 12 hours for melt in your mouth texture
Served on salted pretzel buns with blackberry compote and fennel coleslaw

Salad

Buckwheat Honey Roasted Apple & Chévre Salad

Heavy buckwheat honey is highlighted beautifully with tangy crumbled Chévre
Accompanied with spiced walnuts, butter lettuce and champagne vinaigrette

Main Course

Seared Duck Breast with Sour Bourbon Cherry Sauce

Cooked to a perfect medium rare with a crispy seared cap
Served with pea shoots, sautéed asparagus and duck fat fried baby potatoes

Cheese Course

Fine Cheese Selection

An assortment of three cheeses with fine crackers and savory jam

Dessert

Spiced Mead Poached Pear

With white chocolate ice cream and homemade tuille cookie

Fruit Course

Fresh Fruit with Lemon Curd

Melon and berries with a tangy custard and real whipped cream

Plated
Dinner

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Holiday
Dinner

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High
Tea

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BBQ
Cocktail

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(403) 831-4498