Foie Gras Pain Perdu



I use cage free humanly raised and harvested Foie Gras from Hudson valley NY. (

The Foie is gingerly seared on both sides and then laid onto a bed of Grand Marnier infused brioche. I dust the foie with house made hazelnut croquant and drized it with a reduction of pomegranate juice and aged balsamic vinegar. The final garnish is baby opal basil from Cahaba Clubs in Odessa, FL and a touch of black Hawaiian sea salt.

The result, a mouth watering start to your meal!

Bon Appétit!



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