COI DUCK PRESSE EXPERIENCE


SPRING 2019

MENU $325
WINE PAIRING $125 RESERVE PAIRING $325

20% SERVICE CHARGE SHARED BY THE ENTIRE STAFF

Our duck presse experience is rooted in classic French technique and provides a one of a kind evening with our Executive Chef Erik Anderson.

Please note there is limited availability and all reservations must be booked with our reservationist 48 hours in advance.


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CANAPÉ

AMERICAN WHITE STURGEON CAVIAR

caramelized duck cream

ROASTED DUCK

pomme soufflé, ramp leaf stuffed morels

JAMBONNETTE OF LEG AND THIGH

bitter greens, duck liver

DUCK CONSOMMÉ

pine, white asparagus

VANILLA MARSHMALLOW

duck fat butterscotch

MIGNARDISES