Third Course: Filet De Brie. The high-end cut is packed with fresh herbs and melted cheese and served over a crostini, which they suggest you wash down with the lime vodka/ ginger beer Moscow Muse Read more.
Fourth Course: Duck & Pork Belly Ragout. Hudson Valley duck leg confit maison, and an andouille-style pork belly/ shoulder house sausage, both baked together in a heirloom white bean/ bacon ragout. Read more.
