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The Duck Inn
James Beard Eats Week
  • Raw - Hay smoked swordfish tartare | kumquat | serrano | english pea mayo

    Veg - Green tea poached Salsify | fava-nettle duxelle | parsnip creme

    Fish -  Roasted walleye | fermented green tomato | nasturtium dumpling | fiddlehead ferns

    Meat - Ham brined sweetbreads | Carolina gold rice | XO | okra | duck fat turnip

    Sweet - Rye whiskey marinated berries | biscuit crumble | lemon peel ice cream | basil