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