Back on the menu as of January 7, 2015. We are selling Grade A Duck Foie Gras from Canada. Our favorite recipe is simple, but extraordinary. Pan sear 1/2 inch thick slices of foie gras in a hot skillet for 30 seconds on each side. Drizzle aged balsamic vinegar and serve on a crostini.

Delpeyrat Foie Gras


Chef's Knuckles Foie Gras

Chef Andrew Shimer, Christy Hill Bistro, Tahoe City


Foie Gras Appetizer, Christy Hill Bistro, Tahoe City