Eddie Lau, the chef who created the menus at The Summit and has worked in the kitchens at Orson and Poleng Lounge, is launching his own underground dinner series this Sunday called Dux, as Tablehopper informs us. The first five dinners will all feature the same inaugural menu, which is Lau’s tribute to duck. “Ducks hold a special place in my heart,” he writes, “So I feel that it is more than appropriate to create an inaugural menu with duck as our primary focus.” Also, he says he wants to present duck in non-traditional ways, as evidenced by the menu below, which we think is going to show off Lau’s culinary chops in ways his current and recent jobs haven’t been able to.
The inaugural dinners (starting with Sunday May 15, and continuing on Sundays through June 5) all appear to be sold out as of now, but Lau is taking wait-list requests at duxworkshop@gmail.com.
Dux Inaugural Dinner Series Menu
Duck Egg in Tart
fried sous vide egg, english peas, baby carrots, ramp duck bechamel gravy
Smoked Pears Smoked Duck Breast “Tataki”
cherry wood cold smoke, aged shoyu citrus gastrique
Dux Poutine
pomme dauphine, duck confit, foie balsamic glaze, goat cheese curd, mizuna
Dux Tsukemen
”00” tagliatelle pasta, honjuku duck egg, fromage de canard
Foie Gras Chantilly on Strawberry Genoise
smoked strawberry compote, meyer lemon marscapone
$60 per person
BYOB is optional, though he notes it “may not be necessary.”
Dux SF [via Tablehopper]
