Duck Inn JUSTIN Wine Pairing

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Executive Chef Kevin Hickey of  Duck Inn, 2701 S. Eleanor with JUSTIN Winemaker Scott Shirley hosts a five-course pairing 6:30 p.m. March 8. A reception is at 6 p.m. The cost is $120.

Among the wine samples will be Isosceles ranked sixth best wine in the world by Wine Spectator Magazine. See menu pairings below. Limited space. Tickets.

Menu:
BERGAMOT CURED PRAWNS
Celeriac & Green Apple Mousseline | Lemon & Black Garlic Gremolata
Sauvignon Blanc

CEDAR SMOKED SEA TROUT
Creamy Farro & Black Currants | Cardamom
Justification

GLAZED DUCK BREAST
Braised Fennel | Vietnamese Mint & Culantro | Violet Duck Jus
Cabernet Sauvignon

COCOA SPICED HANGER STEAK
Fondant Potatoes | Creamed Kale & Bacon
Isosceles

PERSIMMON BREAD PUDDING
Cracked Pepper & Vanilla Custard
Savant

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