Thinly shaved slices of seared pink duck breast are joined on the
plate by a drizzle of rosemary oil and a spoonful of tart roasted grape and
onion chutney. Discreet and beguiling.
Photo by James Erickson
Walleye-Scallop Cakes
Thin disks of seamlessly joined crisp fish and shellfish are served with
a Moscato-laced beurre blanc and pickled red onions. Magnificent.
Photo by James Erickson
French Toast
Buttered and griddled slices of lemon-cardamom pound cake napped with a
generous hit of riesling-spiked blueberries is a stellar way to finish a
meal.