Blue Duck Tavern Blog

Valentine's Day at Blue Duck Tavern

Crazy to think that Valentine's Day is almost here.  But it's an opportunity for Michael and I try to something different in the kitchen.  While we will still offer a limited a la carte menu on February 14, our big focus is a specially created amorous menu for two to share.

We will offer this intimate, four-course tasting menu for dinner only, starting at 5:30 pm.  The meal starts with Arpege Egg with Smoked Haddock, Sabayon and Sturgeon Caviar; followed by Dungeness Crab made with Orecchiette Pasta, Hot Pepper, Lime and Creme Fraiche; and Elysian Fields Lamb Rack served with Black Trumpet Mushroom Crust, Anna Potatoes and Stuffed Artichokes.  The dinner concludes with a Valrhona Chocolate Box and Pink Champagne Sorbet.

Valentine's Dinner is priced at $65 per person, exclusive of beverages, tax and gratuity.

 

Our Growing Wine List

For my first blog post, I would first and foremost say what a thrill it is to join the Blue Duck Tavern team.  It is an immensely talented team!  I hope to keep us moving forward, improving more and more each day.

Secondly, I am proud to introduce two excellent additions to an already impressive wine list.  We have recently added Thomas George Chardonnay and Zinfandel, both available by the bottle.  They are atypical California wines and really terrific values. Thomas George is a family-owned estate in the Russian River Valley dedicated to making small production, hand-crafted, artisan wines.

The Chardonnay reminds me of the style of Gary Farrell, but I think Thomas George is an even better expression of what California Chardonnay should be.  Often times the "traditional" California style, while it can be delicious, is too overwhelming for many foods.  The Chardonnay, with only 900 cases produced, is barrel fermented, but only sees about 20% malolactic fermentation.  The result is a beautiful texture, and not overly oaked or buttery.  It reminds me of an Oregon chard, but with a little less minerality.  It has beautiful pear and tropical fruit nuances with fresh, bright acidity.  In the mid-palate, you get a nicely balanced apple and vanilla with a finish that makes me think of preserved lemon.  I would pair this lovely wine with our Crumble of Brussel Sprouts and possibly the Oven Roasted Bone Marrow to start (definitely acidity to cut into the richness of the marrow) and then with our Olive Oil Poached Escolar.  In Blue Duck Tavern, we are currently offering the 2008 vintage.

Thomas George's Zinfandel, from Dry Creek, is also a nice expression of how well a good Zinfandel should taste.  Often times Zin can be so high in alcohol that they can be borderline unpleasant, but not the case here.  You taste the flavors of dark fruits, such as plum and blackberry, baking spices and cocoa.  This is a concentrated, full body wine, with nice structure and balance.  Although it is a 2007 vintage, one might think it is too young, but it is drinking beautifully now.  I would definitely have this wine complement the second half of my dinner, pairing it with our Braised Beef Rib and then finishing the bottle with our Flourless Chocolate Chiboust Cake.