3 Course Dinner with Cocktail Pairings

“From the Duck Blind”

Cold Smoked Duck Banh Xeo
Gulf Shrimp, Nuoc Cham, Local Pea Shoots, Cilantro, Ginger Vinaigrette
(Cane Land Vodka Sling, Orange Cherry Herbal Bitters, Pomegranate)

Kung Pao Duck Breast
Fried Egg Noodles, Smoked Peanut Powder, Oven Roasted Bok Choy and Carrots
(Blood and Sand, Blended Scotch, Bayou Satsuma Liqeur)

Yuzu and Duck Egg Tart
Szechuan Peppercorn and Yuzu Curd
(Milk Punch, Cane Land Whiskey, Dark Rum, Vanilla Syrup, Nutmeg)