Duck and Rabbit

Just a couple new dishes.
We've entered into our really slow period, so that makes it hard (and easy) to put certain things on the menu.
During the summer I've found it necessary to put simpler items on the menu for the pleasure of the clientele we get during this time (mostly theatre goers that have already spent a 40 or so dollars on a ticket and want to eat quickly)and to ensure speed coming off the line.
But now, is usually when we get a little more creative and daring trying to keep the diner coming back week to week to try something different.
Coming off of a lite and fresh Salmon/ Fillet Mignon thrived clientele and menu, it's fun to play around at this time.
Fig En Croute, Walnut battered Rabbit Loin, Balsamic Braised Cabbage, Carrot Emulsion and Chocolate Pretzel.

With smoker now out back, I've been smoking some of my favorite items.
Smoked Duck salad with warm Beets, Goat Cheese, Cress and Juniper Puree.
The duck was cured in a mixture of Pink Salt, Brown sugar, soy powder, Fennel and Coriander.