10/28/2026
A new variation of this dish makes its way back to our menu every fall, with good reason. A crispy pan-seared duck breast is served over a silky parsnip puree with kale, kohlrabi, and barley, then finished with an apple demi glace. With every vegetable on the plate sourced from our own just a few miles down the road, it's the perfect celebration of the local harvest.