Below is the bread plate with fresh baked French baguettes.
First course is Oysters Pujo. Oyster rolled in a Pecan-Panko breading then flash fried then topped with a mixture of spinach, tasso, & smoked Gouda cheese. Finally it is baked to melt the cheese. If you eat with us on a regular basis you know how good this is
The Winter Salad consists of mesclun mix topped with baked caramelized pear strips with toasted walnut served with our House Dressing (red wine poppy seed) on the side. This was a perfect match the sweetness of the pears and nutty crunch of the walnuts went well the tart dressing. I thoroughly enjoyed it.
The main entree consisted of duck done two ways. First a jerk rubbed and seared duck breast cooked mid rare and then a boneless duck quarter sitting on top of a winter stuffing of cabbage and apples also jerk rubbed and flavored. It was served with an orange gastric sauce. The breast was possibly the best one that I have ever had. The leg quarter and stuffing wasn't too bad either.
Finally a Pumpkin Creme Brulee. If you like pumpkin pie you will love this.