Our new menu makes its debut this week. One culinary creation Chef Brandon is very proud of is our seared Maple Leaf Farms duck breast. Our duck breast is properly browned in a pan to start, then roasted in the oven until it is perfectly cooked to your preference.
The crispy skin duck is then served over seasonal vegetables, sweet potatoes and spicy andouille sausage. For our vegetable saute, we caramelize pearl-like cippolini onions, mixed tender baby bell peppers, spinach and Applewood smoked sous-vide bacon lardons for that perfect coherence of flavors. The sauce starts as honey crisp apple cider that’s simmered over low heat and reduced until it’s nearly the consistency of syrup, and then it’s spun with freshly chopped shallots and butter into a velevety smooth emulsion.
Fall in North Carolina brings the perfect weather for the richness of duck dishes. Our new fall menus are available Wednesday through Monday, with Tuesday being the one day we are closed. We hope to see you soon.
