Tuna Niçoise Crudo 16 Duck Fat Confit Octopus19 Seared Foie Gras

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Tuna Niçoise Crudo 16 Duck Fat Confit Octopus19 Seared Foie Gras

entrées -Les Plats- Gougères 3/Each Steak Frites French Cheese Puffs Grilled Top-Sirloin, Hand-Cut Fries Tuna Niçoise Crudo 16 with Maître d’ Butter 27 Tomato, Green Bean, Fried Capers, with Sauce au Poivre 32 Anchovy Vinaigrette, Quail Egg Poulet Rôti 26 Duck Fat Confit Octopus 19 Green Circle Chicken, Robuchon Potatoes, Turnip Sauce, ‘Nduja-Almond Vinaigrette, Haricots vert, Chicken Skin Jus Tomato, Parsley Seared Foie Gras 22 Agnolotti D’Aubergine 21 Blueberry Almond Flour Flapjacks, Charred Eggplant Stuffed Pasta, Tomato, Crispy Potatoes, Maple Sauce Zucchini, Squash, Pistachio Pistou, Dukkah Pâté de Canard Aux Pistaches 14 Bacon-Wrapped Duck Pâté with Pistachio Coquilles Saint-Jacques 29 House Pickles, Mustard, Rabbit Gelée Iberico Lardo Glazed Scallops, Corn Pudding, Parfait de Canard 12 Sungold Tomato, Sorrel, Chanterelle Mushroom Duck & Rabbit Liver Mousse, Fig Jam, Seed & Nut Medley Bouillabaisse 29 Assiette Lyonnaise 22 Daily Selection of House-Made Charcuterie Monkﬁsh, Lobster, Mussels, Clams, Octopus, Saffron Broth, Croutons Escargots à la Bourguignonne 12 Snails, Garlic & Parsley Butter Truite Des Fjords en Croûte 27 11 Tarte à l’Oignon Alsacienne Ocean Trout Wrapped in Puff Pastry, Caramelized Onions, Raclette, Cheek Bacon English Pea Mousse, Asparagus, Corn, Brandade de Morue 12 Rosé Beurre Blanc Salt Cod, Potatoes, Olive Oil, Garlic Steak Tartare 13 -Plats Pour 2- Top-Sirloin, Cured Egg, Gribiche, Quail Egg Moules à la Provençale 16 Canard Rôti 60 Basil, Tomatoes, Fennel, Shallots, Lillet Whole Roasted Pekin Duck, Sauce Bigarade, Duck Fat Spaetzle, Braised Cabbage, Bacon Soupe à l’Oignon Gratinée 11 Beef Broth, Caramelized Onion, Gruyère, Croutons Côte de Bœuf M.P. Salade Maison 10 32-Ounce Bone-In Ribeye for Two, Boston Bibb, Crème Frâiche Vinaigrette, Hand-Cut Fries, Balsamic Red Onions, Radish, Chive Sauce Bordelaise Tomates Anciennes12 Heirloom Tomatoes, Red Onion, Basil, Pea Shoots, Feta, Watermelon-Cucumber Broth -Accompagnements- Salade Lyonnaise 11 Frisée, Escarole, Poached Egg, Pommes Frites with Espelette Aioli 7 Lardons, Croutons, Mustard Vinaigrette Robuchon Potatoes 6 Sautéed Green Beans 7 -Spécialités- Long Grain Wild Rice 5 Monday - 1/2 Price Wine by the Bottle Tuesday - $38 Three Course Prix-Fixe Raclette Macaroni Gratin 8 Thursday - $1.00 Oysters at the Bar.

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The Welfare of Ducks and Geese in Foie Gras Production
The Welfare of Ducks and Geese in Foie Gras Production A Summary of the Scientific and Empirical Evidence A Farm Sanctuary Report Farm Sanctuary · P.O. Box 150 · Watkins Glen, NY www.FarmSanctuary.org · www.NoFoieGras.org Introduction Foie gras, a French term meaning "fatty liver," is produced by force-feeding ducks and geese large amounts of meal that enlarges their livers up to 10 times the nor- mal size. In medical terms, ducks and geese raised for foie gras suffer from hepatic lipi- dosis, a pathologically enlarged, physiologi- cally impaired liver. Foie gras was traditionally produced from geese, but the trend in recent years has been toward using ducks, who require less space to house and are slaughtered younger. Only ducks are currently being used in the US to make foie gras. The species of duck used in foie gras production is a hybrid between the Muscovy duck (Carina moschata) and the domestic duck (Anas platyrhnchous). A male Muscovy duck, which is nearly twice the size of a female Muscovy, is crossed with a domestic female duck such as the Pekin, and the result is a sterile hybrid called the Mulard duck. Male Mulard ducks are used for foie gras production, while the females are either killed at birth or raised and slaughtered for meat con- sumption. During the force-feeding process, the duck is grabbed by the neck, and a metal or plastic tube 8 to 12 inches long is inserted down the esophagus. The desired amount of high fat, high carbohydrate corn mash is pushed through the tube and into the duck's esophagus by either a manual or a pneu- matic pump.
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Foie Gras Duck Products & Pates & Game Meats 14-15 16-18 19
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Foie Gras: As Seen from Southwest France Author(S): Jeanne Strang Source: Gastronomica: the Journal of Food and Culture, Vol
Foie Gras: As Seen from Southwest France Author(s): jeanne strang Source: Gastronomica: The Journal of Food and Culture, Vol. 7, No. 1 (Winter 2007), pp. 64-69 Published by: University of California Press Stable URL: http://www.jstor.org/stable/10.1525/gfc.2007.7.1.64 . Accessed: 28/04/2013 20:11 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. University of California Press is collaborating with JSTOR to digitize, preserve and extend access to Gastronomica: The Journal of Food and Culture. http://www.jstor.org This content downloaded from 143.229.237.16 on Sun, 28 Apr 2013 20:11:39 PM All use subject to JSTOR Terms and Conditions politics | jeanne strang Foie Gras As Seen from Southwest France It is strange that the current ethical furor in the But the fall of the Roman Empire seems also to have United States over the force-feeding of ducks and geese has led to a fall in the fashion for fattening birds, although the surfaced after perhaps ﬁve thousand years, during which tradition was continued by the Jews in the Middle East. the practice was never publicly questioned.
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Ban on Foie Gras: a Legislative Fowl Vanessa L
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