Happy Chinese New Year!
Our feature this weekend is a seared duck breast marinated in coconut milk with ginger, honey and garlic. Grilled bok choy, kimchi pancakes and a carrot, cabbage, scallion and fresno chili slaw with sesame-ginger vinaigrette add freshness and life. The soft, earthy flavors of dark cherry and blackcurrant evident in the Bordeaux blend from Chateau Larroque combine with licorice and toasted notes and finish with silky tannins making this a delicious pairing with the rich duck breast.