FoieGone – A Farewell to Foie Gras, Now A Celebration!

Since the injunction against New York City’s foie gras ban, this will be a festive ode to the delicacy not to foiegetabout, featuring entertaining insights from Chef David Burke. It will begin with a reception at which a selection of foie gras, truffle, duck and oyster centric canapes will be served, complemented by Gruet Rosé Brut. The seated D’Artagnan foie gras-laden four-course dinner, paired with wines, will commence with Foie Pate, tuna carpaccio, persimmon, paired with Duckhorn Sauvignon Blanc and end with assorted desserts and Graham’s 10-Year Tawny Port. In between, your palate will be dazzled by the likes of F1 Wagyu Foie Gras Rossini, further enhanced by “Orin Swift Ten Years in the Desert” Zinfandel Bland. To see full menu and purchase tickets, go to www.davidburketavern.com.