Sunday Cassoulet

Duck confit, french garlic sausage, delicious coco beans, and aromatics cooked separately then stewed gently together in a savory broth, topped with toasted garlic bread crumbs. Served with a salad of mixed chicories, grilled Asian pear, pickled red onions, spiced toasted hazelnuts and champagne vinaigrette. Finish it off with a dessert of quince tarte tatin.

$29 per plate, 5-8pm