Following the departure of chef de cuisine John Melfi, executive chef Sebastien Archambault has revamped Blue Duck Tavern's menu for the winter months.
Several new dishes have been added to the menus. At breakfast, look for dishes like a whole wheat crepe with citrus curd. The lunch menu features toasted barley risotto with chestnuts and mushroom flatbreads; at dinner, Blue Duck is offering wood oven-fired leg of venison and Wagyu beef tartare with winter vegetables. Check out the full menus; new items are highlighted. Changes to brunch are expected to come soon.
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