We sampled most of his rich menu as we each ordered three or four of his offerings. The chef chooses to bring out dishes as they are ready — good for the kitchen, not so for the table as some people are eating while others have nothing in front of them. Thank goodness the group I was with shared, so that we all ate at the same time.
We started with delicious D’Iberville cheese with caramelized onions, cranberries and an almond crisp($8). The fattiness of the Ardennes pork belly with leeks was cut a bit by the cauliflower puree ($10). I suggest ordering the hearty D’Iberville raclette with lamb sausage (mergez) ($10) on a fall or winter day.
We continued with perfectly seared scallops with corn relish ($12); a crispy lobster roll with braised cabbage, leeks & apples ($12); a cherry tomato salad with cured dried duck ($10) and a wonderful braised duck ravioli in a mushroom cream sauce ($12).
Hands down, the most unusual and delicious dish is the bread pudding topped with a slice of seared foie gras ($18); and the least favorite was the gamey lamb liver with goat cheese butter ($10).
The restaurant is only open Wednesday through Saturday evenings.
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