PJ's & Coffee

A Tasting of Duck – Tuesday, January 12
(menus are subject to change)

First Course:

Duck liver, polenta, 63 degrees duck egg
 

  Second Course:   

“Vol au Vent”, ris de veau, cockscomb
 

Third Course:  

“Confit Breast”, savoy cabbage, Hobb’s bacon, chestnuts
 
 

Fourth Course:
Opera Cake, foie gras buttercream

$45 pp

+ Tax and gratuity

BYO

Reserve