“Duck . . .Duck . . .Duck”

cocktail hour Distilled Delight

one duck egg, frisée, capers, shallot, duck heart Bisol Prosecco, Jeio, Veneto NV

two duck confit, tomato glaze, fried eggplant, lemon Vina Cobos Felino Chardonnay, Mendoza 2009

three roasted carrots, artichokes, greens, duck prosciutto, warm "cracklin" vinaigrette Morgan Winery Sauvignon Blanc, Monterey 2010

four braised duck gizzards, pork belly, new potatoes, gremolata Domaine la Grand Ribe Cotes du Rhone Centenaire, Rhone 2009

five spiced duck breast, corn, olive, ciopollini onion Villa Maria Pinot Noir, Marlborough 2010

six blueberry tart, roasted duck ice cream, candied walnuts, orange zest R L Buller Premium Fine Muscat, Victoria NV

This menu was developed and prepared by Executive Chef/Owner Carl Thorne-Thomsen from Story.