Monday, November 20, 2017
$42 for three courses
Duck magret is pretty much my favorite thing to eat in the fall. Paired with an earthy and fresh Syrah, or an ethereal Pinot Noir, it is an incomparable, transcendent dish. Since Kosuke is a master with duck, I asked him to put it on this very special bistro menu. I plan to vicariously enjoy it through all of you. So send me some photos.
mussels / piment d’espelette / buddha hand / yuzu
hudson valley duck magret / fermented mushroom jus / brown butter / cranberry
parsnip / caramel / buttermilk
or call 510/629-3944