Blue Duck Tavern menu — United States

This starter features 28 grams of premium sturgeon caviar served with traditional accompaniments and savory cornmeal pancakes.

A freshly prepared soup made with ingredients sourced based on seasonal availability.

Fresh Island Creek oysters from Massachusetts served with a seaweed-infused vinegar sauce.

Thinly sliced cured amberjack served with tart verjus, sweet candied kumquats, pickled mustard seeds, and trout roe.

This salad features charred baby gem lettuce topped with a savory anchovy dressing, a pistachio-lemon aioli, and a crunchy parmesan garlic topping, using produce sourced from Earth N Eats in Pennsylvania.

A fresh salad of field greens topped with strawberries, sliced radishes, pickled onions, and seeds, served with a honey-balsamic vinaigrette.

A soft-poached duck egg served with a salad of field peas, Surryano ham, and crimson shallots, finished with a mustard vinaigrette and Anson Mills grains.

This wood-oven roasted bone marrow is served with a savory onion bordelaise sauce, pink peppercorns, and a crunchy rye topping, featuring high-quality beef from Creekstone, Kansas.

A selection of cured meats from Salumeria Biellese and local cheeses, served with pickled vegetables and house-made mustard.

This dry-aged beef tenderloin from Roseda Farms is served with wild mushrooms and a house-made Worcestershire sauce.

This pasture-raised half chicken from Green Circle Farms in Pennsylvania is served with a sweet tea-infused pan sauce.

This dish features Hudson Valley duck breast and a slow-cooked duck leg, served with a sweet and tangy fruit condiment and a rich duck bone reduction sauce.

Two pan-seared jumbo lump crab cakes from the Chesapeake Bay, served with a fresh salad of cress, frisée, and radish, accompanied by a lemon-caper remoulade.

Pan-seared trout served with preserved lemon, cornbread, and toasted hazelnuts.

This dry-aged, whole roasted duck from Hudson Valley, New York, is available in limited quantities; please ask your server for availability.

A creamy porridge made with Carolina Gold rice, featuring fresh nettles, peas, and locally sourced mushrooms from Earth N Eats, PA.

Handmade egg pasta tossed with house-cured pork cheek, kale, and fresh ricotta cheese, featuring locally sourced produce from Earth N Eats in Pennsylvania.

Slow-cooked collard greens seasoned with bacon, lager, and cider vinegar.

Creamy Anson Mills stone-ground grits topped with savory red onion marmalade and Appalachian-style cheese.

This dish features small potatoes served with pickles, celery, smoked fish roe, and a creamy celery-dill sauce.

Creamy mashed potatoes infused with confit garlic, sourced from Earth N Eats in Pennsylvania.

Hand-cut fries served with a side of creamy, garlic-infused Lebanese dipping sauce.

Fresh spinach from Lancaster, PA, lightly sautéed in olive oil and garlic.