Held at Kerr Street Café
March 21st.
The Foie Gras Event
Welcome hors d ‘œuvres
Pruneaux: black prunes wrapped in proscuitto
Coquilles St. Jacques
First Course
Fois gras torchons: served with nothing on the plate except possibly white bread toasts and sauternes jelly
Second Course
Salad from south west france:
Frisée with garlic, red wine vinegar and light oil topped with warm duck confit, grated pecorino and fresh
tarragon
Main Course
Seared duck breast, simply prepared with dried figs and soaked in armagnac
Cubed potatoes cooked in duck fat, salt and pepper and lots of garlic and parsley
Cheese Course
Pecorino and Roquefort with very fresh baguette
Dessert
Pastis gascon – among the most typical of Gascon desserts; it is not overly sweet
Tea and coffee
The Foie Gras Event Menu
Foie Gras Event wines
