November Features | Entree | Duck Five Ways

Smoked duck breast (served medium) brushed with Michigan apple cider molasses over house-made duck demi-glace. Served atop vegetable hash with sweet potato, kale, and duck confit with duck fat, maple, and orange vinaigrette. Herbed breadcrumb, duck fat gremolata, and confit orange to finish the dish. $42

Suggested Drink Pairing: APPLE MOLASSES WHISKEY SOUR