Duck:
Roasted Duck Leg Confit Topped with a Plum Caperberry Demi Glaze, served over a Tomato Basil Crab Risotto. $15.
Appetizer Feature:
Brussel Sprouts with Bacon and Granny Smith Apples Topped with a Balsamic Reduction Drizzle. $10.
Soup:
Cajun Duck and Andouille Gumbo.
