Tryg's | 3 Great Plates

March 2005

By Peter Lilienthal

Smoked Duck Breast

This salad of four perfectly cooked slices of thinly sliced bird and a passel of greens and beets arranged in a crisp pastry shell is an out-of-the-ordinary starter.

Photo by James Erickson

Market Fish of the Day

It could be a hunk of marlin, mahi-mahi, or striped bass, but it always goes well with the supporting cast of roast fingerling potatoes, fennel salad, and a wonderful corn sauce.

Photo by James Erickson