Tuesday, the 21st of February, 2017

 

  1. Bone-in, and unfrosted duck with confit. Luxuriously crispy duck skin in a artist’s collection of colors.
  2. Oven-baked potato wedges with moistened and blackened skin. Tossed with asparagus spears, thick-cut onions, and red and green “pimang.” Generously seasoned with dried parsley.
  3. A selection of quartered blueberry or onion bagels, infused with ‘essance d’oignon.’ Philadelphia’s Finest cream cheese, cubed.

 

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