LIBERTINE
We got the duck two ways, the gnocchi, the salad (“we need a VEGETABLE” - no we don’t, potatoes and mushrooms are vegetables!), and ended with the cheese. Oh wait, we also paid for the bread service at the end because the cheese course was a tea saucer of cheese chippings / shavings.
The gnocchi was the best dish of the evening - this iteration was prepared with a maitake mushroom sauce. Extremely flavorful, but sadly the gnocchi were really overcooked (soggy / mushy).
The duck… we had to send the breast back because it was so underdone we couldn’t cut through it with the (special?) knives provided. The confit with potatoes on top was delicious, but salty. When the breast came back, they had cooked it just enough for the knives to work. The sauce was flavorful. But the SKIN: completely flabby. How does that happen for a signature dish?
The salad was a nice enough salad, mostly frisee with a few baby butter lettuce leaves and a mustard and tarragon dressing. Maybe we should have gotten it after the duck to cut the richness of the unrendered skin.
We ended with cheese, which I mentioned already.
