The Morris

Smoked Duck (half or whole)

Hickory‑smoked with crisp, salt‑dotted skin and tender, thyme‑kissed meat, served with roasted vegetables to balance the richness

Housemade charcuterie

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.

House‑made Charcuterie (e.g., rabbit terrine, duck rillette, tête de cochon)

A generous selection of in‑house cured meats and terrines, ideal for sharing and pairing with wine

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 Broccolini with Grilled Squid

Broccolini and grilled squid in chili-lime dressing.

Charred broccoli with grilled squid in chili‑lime dressing

Bright, grilled broccoli paired with tender squid and a zippy 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

Buckwheat doughnuts with whiskey crème anglaise

Lightly sweet buckwheat doughnuts served with a boozy, smooth whiskey‑flavored crème anglaise

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 a sweet‑spicy kick from honey and cayenne

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

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

Apricot crumble

Duck rillette

Duck heart

Pork confit

Chicken nuggets