- Bone-in, and unfrosted duck with confit. Luxuriously crispy duck skin in a artist’s collection of colors.
- 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.
- A selection of quartered blueberry or onion bagels, infused with ‘essance d’oignon.’ Philadelphia’s Finest cream cheese, cubed.