08/20/2025
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If you’re planning a stop out tonight, don’t forget to check out tonight’s selection of special features. The chefs have gone all-out this evening to prepare a feast for the eyes that promises to be equally as pleasing to the palate. 😋
Our seared duck breast, the highlight of tonight’s menu, is served over a bed of puréed parsnip garnished with fried kale, whole blackberries, and a blackberry-port wine reduction. If you’re familiar with duck breast, you’ll know it to be a rich, fattier meat. This makes it a perfect candidate to pair with root vegetables such as parsnip as they tend to absorb that fat and hold its flavor while curbing the meat’s richness with earthy balance. Kale’s hearty leaves, when fried, crisp up and lose much of their bitter bite, giving way to a second dimension of earthy flavor with a lightly sweet back note. The berries and wine reduction will enhance that sweetness and add some needed acidity to balance a bite. Mild tannins from the port will add complexity to the dish and help the flavor linger just a bit longer. 🦆🍠🫐🍷
Overall, I expect this dish to be one to remember. What I do not expect is for our supply to last the evening, so if you’re in the mood for duck, best to get your order in quickly. 😶🌫️
