Canard et Vin

The team at Bartolotta's Lake Park Bistro is excited to reintroduce the popular duck dinner, but this year with a traditional French twist. Celebrate one of the essential foundations of French cuisine, duck, with a classic pairing, Pinot Noir.

Executive Chef Amanda Langler and Sommelier Mariana Popescu will delight your palate with an extraordinary fusion of flavors in which duck is the star of each dish, accompanied by Pinot Noir carefully chosen to balance and accentuate the nuances in each course.

Join us and indulge in the perfect pairing of Duck and Pinot Noir on Thursday, May 23. 

Limited seats are available. Purchase your tickets today.

Menu

Asperges Blanches a la Sauce Hollandaise
White asparagus, poached duck egg, hollandaise sauce with smoked trout roe and chives,
parsley oil, and toasted hazelnuts

2023 Loire Valley, Sancerre Rosé de Vigneron Thomas Labaille

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Escalope de Foie Gras et Vinaigrette des Baise Roses
Lightly-breaded and fried foie gras torchon, butter-glazed red beets and radishes,
chicory lettuce, and pink peppercorn vinaigrette

2021 Alsace, Famille Hugel Pinot Noir “Classic”

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Cuisses de Canard aux Lait de Coco
Braised duck legs in coconut milk, Vadouvan curry and honey glaze,
spring pea mousseline, crispy spring onion

2020 Loire Valley Manetou-Salon, Vigneron Patrick Noel “Morogues”

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Canard aux Olives et les Navets et Pommes Confits

Slow-roasted duck breast with green olives,
confit baby potatoes and turnips, vermouth duck jus and fresh herbs

2017 Bourgogne Rouge, Monthélie Domaine Brigitte Berthelemot

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Tart aux Frangipane and Rhubarb
Port-poached rhubarb, almond frangipane, duck fat sable, and lime ginger ice cream

NV Crémant D’Alsace Pierre Sparr Brut Rosé