You’ve had chicken. You’ve had turkey. Get ready to meet the other birds! Join us on April 10 at 6:00pm for 6 courses of funky fowl, for $150 + tax and gratuity.
Course 1
PHEASANT LIVER MOUSSE/PATE: brandy snap, redcurrant compote, fresh bread.
Course 2
SCOTCH QUAILS EGG: duck sausage, frisee salad, sauce gribiche
Course 3
KFCH (KENTUCKY FRIED CORNISH HEN): FRIED HENS, CHEDDAR BISCUITS, DUCK SAUASAGE GRAVY, CORNICHON SLAW.
Course 4
CURED DUCK SALAD: CURED DUCK BREAST, MANCHEGO, ROASTED WALNUTS, PICKLED SHALLOT
Course 5
BALLOTINE OF PHEASANT: BREAST STUFFED WITH CONFIT PHEASANT LEG, PHEASANT LIVER+FORCEMEAT. SERVED WITH POMME PUREE, PEAS AND CARROTS AND SAUCE VOLAILLE.
Course 6
STICKY DUCKY PUDDING: TYLER'S STICKY TOFFEE CAKE, DUCK FAT BUTTERSCOTCH, DUCK EGG ICE CREAM, DUCK SKIN STREUSEL.