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| espresso dusted foie gras, bing cherry-walnut baklava, orange-coffee glaze salt cured foie gras torchon, late harvest white reisling gelee, apple-thyme gastrique, brioche seared foie gras, apple puree, apple chip, mizuna, black pepper-apple gastrique foie in parchment, shiitake, savoy cabbage, ginger, sweet soy seared foie gras, grilled bluefin, asparagus puree, tomato relish seared foie gras, chanterelles, white asparagus, micro leeks, veal reduction foie gras pot au feu, root vegetables, duck confit ravioli, duck broth seared foie gras, vanilla-brioche bread pudding, blueberry gastique, candied thyme leaves many mushroom risotto, sauteed foie gras, quick braised chard, shaved black summer truffle foie gras-portabello "sandwich", tomato confit, panchetta, mizuna, balsamic reduction "foie gras cappuccino" - foie foam, duck consomme, crepe dust "mire poix foie gras" - red wine braised vidalias, carmelized young carrots, celery sorbet seared foie gras, cardamom infused permission, burnt honey, macadamia brittle seared foie gras, sun dried strawberry-tarragon compote, veal marrow toast beet dusted foie gras, vanilla braised turnips, honey glazed beets, carrot and beet emulsions seared foie gras, asparagus, tomato concasse, black trumpets, pheasant "foie gras", pheasant sauce sauteed foie gras, roasted orchard fruits (yellow and white peach, apricot, black plum, three pears), herbed apple consomme' sauteed foie gras, lobster, mizuna, mango salt cured foie gras torchon, Dubbonet gelee, strawberry marmalade, brioche foie gras in parchment, sweet corn, black summer truffle, corn shoots, chardonnay roasted foie gras, roasted pineapple crostini, pineapple chips, savory five spice ice cream seared foie gras, fig-gorgonzola gratin, port braised shallots seared foie gras, pickled cipollinis, orange-roasted fennel, wilted fennel greens sauteed foie gras, cabernet sauvignon braised celery, micro celery, truffled veal glace quince tartlette, sauteed foie gras, black muscat reduction, quince-gewurztraminer puree, crisp shallots sauteed foie gras, candied "spit fire" tomato, veal marrow toast, sherry gastrique foie gras - brie - truffle croquettes, LBV port syrup macadamia crusted foie gras, grilled mango, roasted pineapple, guava puree, kumquat gelee, starfruit gastrique truffle crusted foie gras, braised escarole, heirloom tomato relish, 25 year balsamic grilled foie gras, grilled pineapple brioche, vanilla scented duck glace, tini golden chard sweet soy lacquered foie gras, peppered rare Kobe beef, maitakes, pea shoots, micro pepper cress cranberry glazed foie gras, foie gras - sage "stuffing", sugared pistachios, mascerated cranberries sauteed foie gras, roasted lady apple, orange - lavendar brioche, orange reduction |
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| Linen - Contemporary Dining 7117 North Oracle Road Tucson, Arizona 85704 520.797.3397 All rights reserved; since 2001 |
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| a collection of ever-changing foie gras |
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