New Menu Items: Pate du Canard en Croute, Saucisson Lyonnaise

Pate de Canard en Croute

We are using whole ducks.  The legs are deboned and ground along with shallots, sage, cinnamon, star anise, cloves, and parsley. This is then mixed with sour cherries, almonds, diced duck breasts, and a panade of bread crumbs, egg, and cream. The pate is then wrapped in a pastry crust (eggs, flour, buttermilk, milk powder, leaf lard), and baked. After cooking we add a duck stock fortified with additional gelatin, this mix fills in the gaps that form during baking. The pate is sliced and garnished with salt and oil.

Allergies: dairy, nuts, gluten, allium

Saucisson Lyonnaise

This is our take on a traditional french summer sausage from the town of Lyon. Pork and Beef are ground along with white pepper, shallots, and fresh thyme. The ground meat is then mixed with toasted pistachios, mustard seeds, and whole black peppercorns. Cooked in the combi the sausage is sliced by hand and garnished with olive oil.

Allergies: nuts, allium