For the first Sunday Dinner prix fixe for 2013, Chef Ben Puchowitz and his team at Matyson will take on duck, presenting it in various preparations through multiple courses. It kicks off with a duck matzo ball soup, and peaks with a duck and foie gras sausage. Check out the full menu here. As always the dinner runs $35 per person, and seatings are available from 5 to 8:30 p.m.
Matyson Photo: Matyson