We took duck wings from Liberty in Sonoma and gave them the full treatment. You could even call ‘em fancy.
Sticky, smoky, fall-off-the-bone meat finished over charcoal and glazed with raw Oregon blackberry honey from Jacobsen Salt Co.
Alongside them: Chinese celery from Fry Family Farm, sugar snap peas and violas from Victory Garden, and our house CKW ranch made from our own buttermilk and the kitchen’s not-so-secret “fairy dust” seasoning.
Part of our zero-waste program, the wings are first confit in duck fat and SFG butter until impossibly tender, then meet the fire. Messy in the best possible way. Extra napkins, always.
Find these and more on the new Kitchen Menu—a companion to our Chef’s Menu—featuring our team's take on familiar favorites in portions that invite sharing and savoring, slowly.
Round it out with your choice of over 30 biodynamic wines from Cowhorn and Johan for a proper pairing.
