The Morris

Smoked Duck (half or whole)

Hickory‑smoked then oven‑roasted duck with crisp, salt‑dotted skin and tender meat, served with jus and root vegetables

Housemade charcuterie (e.g. pâté de campagne, rabbit terrine, tête de cochon)

A rotating selection of in‑house cured and terrine meats, rich in flavor and perfect for sharing

Smoked Duck

Brined four days, aged 7-10 days, hickory-smoked then roasted; served with root vegetables, fingerlings, espresso-honey-Szechuan-peppercorn au jus.

Charcuterie (selection of five)

House‑made charcuterie (e.g. finocchiona, tête de cochon, duck rillette) served with crostini

Charcuterie Board

Rotating selection of duck liver mousse, tete de cochon, spicy headcheese, duck rillette, rabbit terrine, pate de campagne, jagerwurst.

Charred broccoli with grilled squid in chili‑lime dressing

Bright, smoky broccoli paired with tender squid and a tangy chili‑lime kick

Charred Broccolini with Grilled Squid

Broccolini and grilled squid in chili-lime dressing.

Rabbit Terrine

House-made charcuterie with coarse-ground rabbit, earthy and rich with classic French technique

Mushroom Profiteroles

Savory mushroom profiteroles—light, flavorful nibbles

Duck Liver Mousse

Silky mousse from the charcuterie program.

Yuba with Asparagus, Peas, and Black Garlic

Silky tofu skin layered with spring vegetables and funky black garlic

Fried pork cracklins with honey and cayenne

Crunchy pork cracklins with honey and cayenne—salty‑sweet and addictive

Tartine Bread with Beillevaire Butter

Crusty bread from neighboring Tartine served with premium French butter — simple perfection

Pork sausage with asparagus and mustard crema

Savory sausage balanced by bright asparagus and tangy mustard crema

Buckwheat doughnuts with whiskey crème anglaise

Buckwheat doughnuts paired with a whiskey‑spiked crème anglaise—rich and memorable dessert

Fries

Side of fries—some reviews note they can be limp or undercooked

Chartreuse Slushy

A refreshing cocktail of green Chartreuse blended with tart lemonade and palm sugar syrup

Tuna Carpaccio

Sliced Steak with Vegetables