Ryan Lory Executive Chef of Charlie Palmer Steakhouse
Roasted Duck Breast, Deep fried for Gras mousse, Trumpet Royale mushrooms, and a Blueberry and Minus 8 Vinegar Gastrique
vinegar and verjus made at our vineyard
vinegar and verjus made at our vineyard
Ryan Lory Executive Chef of Charlie Palmer Steakhouse
Roasted Duck Breast, Deep fried for Gras mousse, Trumpet Royale mushrooms, and a Blueberry and Minus 8 Vinegar Gastrique
