New Spring Menu

I've put Michael to work, and after countless hours, he has created some new springtime dishes that will go great on Blue Duck's menu.  Here's a few shots of the team in action, along with several dishes.

 

 

   

Roasted Maine Scallops with cauliflower, almonds, brown butter (Viking Village, ME)

 

"Vitello Tonnato", sliced veal with white tuna sauce (Marcho Farms, PA)

 

Rabbit Terrine with turnips, carrots, warm rabbit jus (Marcho Farms, PA)