The current menu features such creative combinations as sweetbreads glazed with Duck-Rabbit stout; crispy duck leg confit atop farro antica; smoked pork loin with Shotgun Betty-braised cabbage and sweet potato and bacon hash, and a New York strip steak with bone marrow crust.
Overcooked duck, glazed with white balsamic vinegar and served with toasted butternut squash and broccoli rape, seemed like Christmas dinner reheated the next day.
After a dinner of mushroom crepe a la Suisse, roast duck glazed with brandied plums and apple fritters in a puddle of Bavarian cream, you might need a sleepover.
Among many others, there's a double-cut pork chop with sweet potatoes whipped with maple porter ale; roast duck glazed with honey mustard and stout; and a tiramisù made with dark porter and called, I'm afraid, beer-a-misù.
The highlights were crisp duck confit with Chinese vegetables and a piece of duck breast glazed with a hoisinlike sauce; black cod (sable) with miso and ginger; and glazed oysters with Israeli couscous and caviar.
But the aromatic, sweet-hot green curry with curled wafers of chicken was top notch, as was a crisped hunk of meaty duck tamarind glazed with a rich, dark sweet-sour sauce.
Duck breast glazed with lavender honey never quite finds happiness married to braised endive and sugarsnap peas, and a confusing dish of truffled cauliflower purée and port-roasted figs.
We particularly enjoyed chunky eggplant served in a clay pot with plenty of garlic, duck breast glazed with barbecue sauce, meaty tiger prawns bolstered with chilies, a Hue-style rice pancake stuffed with toothsome strips of pork, and rice vermicelli tossed with crabmeat, peppers, seaweed and egg.
Other appetizers include warm oysters on spinach with truffle sabayon, and duck foie gras glazed with Calvados and served with an apple-cranberry compote.
Rhubarb can be made into almost anything: In my culinary school final, I stewed it and served it alongside a roasted duck (which I also glazed with rhubarb syrup).
