Menu Highlight: Duck Confit Ravioli
Our newest menu debuted the beginning of November. Have you had a chance to try it yet?
One of our fantastic appetizers is Duck Confit Ravioli served with cider braised golden beets and a foie gras & white bean sauce. The filling for these soft pillows of pasta is a rich combination of pulled duck confit, thyme, rosemary, dried apricot, and duck fat. Are we gilding the lily with a foie gras white bean sauce? We don't think so. The tang of cider braised golden beets with notes of szechuan pepper corn and cardamom balance the richness of this dish.