Sunday Suppa at Dovetail

Amuse bouche: salmon cavier with vodka gelee, capers and peppercorn topped with horseradish cream.

Starter: deconstructed clam chowder with chorizo, potatoes and manila clams.

Main course: duck goulash with cavatelli, paprika and poached hen egg topped with shavings of parmesan cheese.

Dessert: yogurt panna cotta with candied & fresh grapefruit and tangerine topped with ginger (?) sorbet.

Split with Cat: chocolate mousse cake topped with pistachio and served with pistachio creamy gelee.

Petit four: red velvet cake topped with cream cheese frosting.

Compliments: peanut butter granola

Cocktail: Monastiri - Hendrick's gin, Meyer lemon juice, honey, and thyme.