Foie With Scallops, Prunes, Jelly: Two More Places to Eat Foie Gras This Week
|A Las Vegas version of the foie with scallop Michael Mina serves.|
This week, Baker & Banker is offering a foie gras torchon with port-poached prunes and grilled housemade brioche ($18). (Incidentally, if you were wondering what "torchon" meant, Michael Ruhlman shows how to make foie gras au torchon.)
Michael Mina's affection for foie apparently knows few bounds. On the starters side of his eponymous restaurant's dinner menu is a foie gras PB&J ($16) and seared day boat scallop and foie gras with persimmon, sunchokes, and red-ribbon sorrel ($28). If you'd like a little more with your entrée, there's a Liberty Farms duck breast with seared foie gras, miso-pear purée, and duck shu mai ($38).