The Peppercorn Duck Club

Braised red cabbage, apple gastrique and fleur de sel

Sauteed with shallots, cognac, butter and boursin cheese baked in a french baguette

Dried cherry demi

Celeriac puree and fig balsamic demi

Frisee, breakfast radish and blood orange

Piperade and basil oil

Our chef's creation of wild game

Creme fraiche

Chopped romaine hearts and a crisp parmesan basket alternative dressing offered for please let your server know

Mixed greens, pine nuts, balsamic vinaigrette, fried parships and truffle orange lentils

Frisee, watercress, pont reyes, spicy candy walnuts, pickled carrots, red onion, walnut vinaigrette and fried crispy onions

Artichokes, oven-dried tomato tartare and chive vinaigrette

Potato salad with tomato, olives, green beans, shallots, capers, roasted peppers, herbs, fennel vinaigrette, poached shrimp and micros greens

Runner bean puree, pancetta, wilted arugula and tomato confiture broth

Grilled lobster tail, jumbo scallops and shrimp over root vegetable mash beurre blanc sauce

Ratatouille, carrot, ginger and lime butter sauce

Served on a stew sweet peppers, roasted garlic, tomato, chive oil and fennel frond

A peppercorn duck club tradition tender duck, wild rice medley and signature sauces

Roasted potatoes, garlic, vegetable du jour and rosemary jus

Served with green peppercorn pineapple demi, pommes rustique and vegetable du jour

Stuffed with goat cheese, sun dried tomatoes, pine nuts and herbs served on roasted fingerling potatoes with vegetable du jour and roasted garlic demi glace

Crusted in dijon mustard cracked pepper served on roasted potatoes and shallots with vegetable du jour and foie gras brandy demi

Crusted with a garlic pepper seasoning, cherry wood smoked mashed potatoes, roasted shallot demi and vegetable du jour

Finished with a brown butter sage sauce and lemon scented onons butternut squash risotto with hazelnuts

Petite portion of duck, filet mignon, seafood of the day, vegetable du jour, wild rice and demi glace