All Duck Dinner

Building on the success of last year’s dinner, the team at Lake Park Bistro is excited to once again host a culinary event that celebrates one of the classic tenets of French cuisine—duck. Chef de Cuisine John Raymond and his team will delight your palate with a five-course dinner where duck is the feature of each dish, accompanied with four pairings of French wine.

Hors d’oeuvre

Picholine Olives in Crispy Duck Skin
Financier a Foie Gras
Foie Gras Mousse on Almond Cake

Salade de Canard

Duck Confit, with Poached Duck Egg, Brioche Crouton, Frisse, Black Truffle Dressing
2017 Touraine, Domaine Pascal Gibault Danielle De L’Ansée

Consommé de Canard

Poached Duck Quennelles with Black Trumpet Mushrooms, Celery Root
2016 Loire Valley, Alain de la Trielle

Foie Gras frais

Foie Gras, Roasted Pears, Vandouvan Curry, Pistachio Tuille
2017 Vouvray Demi-Sec, Château Moncontour

Canard de Rouen

Rouen Duck Breast, Duck Fat Potatoes, Red Wine Duck Sauce, Orange Zest, Duck “Cracklins”
2015 Beaujolais, Château du Corcelles Brouilly

Tarte aux Oeufs de Canard

Duck Egg Custard Tart, Duck Fat Pastry Crust, Concord Grape Sorbet, Toasted Pistachios, Honey

Five courses with four pairings
$98 per person plus service charge and tax

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