We began with a French Cabernet Franc from Saumur Champigny and a plate of bread. A beautiful beginning to the evening as we cozy up and watch the waitstaff and kitchen staff dance.
The second course consisted of Middlewhite Pork Shoulder with Parsnips and Pot Roast Duck Leg with Fennel. Middlewhite pork comes from a rare breed of pigs known for their quality. The portion was more than adequate and it was so nice to have mashed parsnips as well. And the duck leg was huge and incredibly delicious and tender. I raised my knife and fork to begin carving and the leg fell apart at the touch. Just like a pot roast. Amazing.