thewanderingeater:
Roast Duck Flambé - setting up presentation
thewanderingeater:
Pouring the flambéed liquor onto the roast duck
thewanderingeater:
Bone marrow crème brûlée, close up
thewanderingeater:
Savory plum tart
thewanderingeater:
Roast duck flambé served with cherry jus
thewanderingeater:
Cheese platter and house made jams
thewanderingeater:
Fried apple pie with foie gras ice cream and caramel sauce
thewanderingeater:
Fingerlings Lyonnaise, side dish that comes with the duck
thewanderingeater:
Bone marrow crème brûlée
thewanderingeater:
Crystal decanters of digestifs
thewanderingeater:
Roast duck flambé served with cherry jus and a glass of Brunello di Montalcino, Il Cole
thewanderingeater:
Whole Roasted Squash, vanilla smoked honey crème fraîche, thyme
thewanderingeater:
Swiss chard, nutmeg, fennel pollen
thewanderingeater:
Slicing open the whole roasted squash, vanilla smoked honey crème fraîche, thyme
thewanderingeater:
Slicing open the whole roasted squash, vanilla smoked honey crème fraîche, thyme
thewanderingeater:
Roast duck in flames simmering down
thewanderingeater:
Lighting up the liquor for the duck flambé
thewanderingeater:
Big Poppa cocktail and Cynar
thewanderingeater:
Interior of dining room
thewanderingeater:
Menus of The Beatrice Inn