Magret de Canard au Foie Gras
Seared duck breast, potato au gratin, haricots verts, and foie gras demi glace
Saumon au Basilic
Monterey Bay Salmon encrusted with sweet basil, spinach leaves, roasted cherry tomatoes, and Meyer lemon beurre blanc (subject to availability)
Looks like it’s the first Monterey Bay salmon of the season. Um, YES PLEASE! Chef Didier works wonders with fish and I’ve been DYING for some salmon. I’ll be dropping by in less than an hour now for dinner and the anticipation of salmon is killing me! Ha! I never thought I’d pass up duck–especially seared duck breast with a foie gras demi-glace (!!!)–but I can’t say no to salmon. Hmmm. Methinks I’ll have to swing by Bistro Moulin tomorrow night to snag some duck too!