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3rd Course: Moulard Duck "Foie Gras en Terrine"

(Rollover picture)


Moulard Duck "Foie Gras en Terrine," pickled ramp-Hayden mango relish, cilantro shoots, baslamic vinegar reduction and a toasted "brioche."


This was the foie supplement ($30) on the third course (the unsupplemented option was the sunchoke salad).


Notes: I didn't get to taste this dish - partly because my dinner-mate loved it so much. Also, I am allergic to mangos. The presentation was gorgeous - and the terrine looked absolutely silky!

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Taken on June 11, 2006