Reserve Your Table
Join us at Fat Duck Tavern for an unforgettable dining experience in West Hartford, CT. Book now!
Menu
HOUSE SALAD (GF)
greens / dried apricots / goat cheese / white balsamic vinaigrette / granola crunch
13
NEW ENGLAND CLAM CHOWDER (GF)
clams / bacon / crispy potatoes
12
PORK BELLY (GF)
avocado / pineapple / jalapenos / ginger wasabi oil
TUNA CRUDO* (GF)
14
romaine / parmesan crisps / Romano cheese crouton / roasted garlic aioli / add anchovies - $4
CARROT GINGER BISQUE (VG, GF)
pepitas / chili oil
CAESAR (GF without croutons)
apricot glaze /fennel jalapeno slaw
STARTERS
DUCK CONFIT (GF)
chocolate pearls
SHAREABLES
MUSSELS (GF)
steamed mussels / harissa / bacon / Thai basil / wine broth / grilled ciabatta
FLATBREAD
BUFFALO CAULIFLOWER (GF)
WINGS (6) (GF)
BRUSSELS SPROUTS (VG, GF)
Lightly breaded (gluten free flour) /
Parsnip puree / cranberry port reduction
Leeks / wine / Parmesan / truffle oil
Maple chipotle buffalo sauce / dill crema / blue cheese / celery
chorizo d’Espana / Rosette de Lyon dry sausage / Pecorino Calabrese / White Stilton with Mango and Ginger / quince jam / cornichons/ mustard / crisps
IN HAND
“FAT DUCK” BURGER*
brioche / Foie Gras / shaved 4 year cheddar / bacon tomato compote / frizzled onions / house fries
DUCK”S GARDEN BURGER (GF without bun, VG)
Pretzel bun / house vegan patty / pesto / greens / tomato / house fries
PLATES
STEAK FRITES* (GF)
12 oz New York strip / horseradish cream / herb parmesan fries
CHOCOLATE MOUSSE
shrimp / scallops / crab meat / ginger / Thai basil / rice noodles
SCOTTISH SALMON (GF)
Wester Ross salmon / warm Beluga lentils salad / carrot ginger bisque / sour cherry mostarda
SEAFOOD DRUNKEN NOODLES
BRAISED LAMB SHANK (GF)
Foie Gras couscous / confit leeks / braising jus
PAN ROASTED HALF CHICKEN (GF)
semi boneless / safron polenta / caramelized fennel / natural jus wilted spinach /
DESSERTS
CHICKEN AND WAFFLES
roasted bananas / vanilla rum caramel / ice cream
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
15
11
19
24
15
Brie / Prosciutto / Spiced Fig Jam / Arugula
celery / gorgonzola
15
16
17
14
28
19
38
38
38
29
37
12
AVOCADO HUMMUS (VG, GF)
15
corn tortilla chips / micro cilantro
CHARCUTERIE
BRUNCH
BANANA FOSTER BREAD PUDDING
BISTRO DUCK CONFIT BENEDICT
FRENCH TOAST
24
Belgian waffle / harissa honey fried chicken / bacon / pico de gallo / black garlic / maple syrup
24
Poached eggs / pulled duck confit / creamed spinach / Dijon hollandaise on a buttery croissant
Thick-cut challah / whipped herb goat cheese / truffle hot honey / seasonal berry compote
22
CHICKEN CHORIZO HASH
Fingerlings / peppers / leeks /sunny-side-up egg
FORAGER DUCK BURITO
Herbed Tofu Scramble / Forest Mushroom / Caramelized Onions / Roasted Peppers / Avocado / Vegan / Cheddar/ Salsa Verde
22
22
19
DUCK BOLOGNESE
36
duck ragout / fresh tagliatelle / shaved parmesan
DRY AGED DUROC PORK CHOP (GF)
37
forest mushroom risotto / grilled asparagus / black garlic demi-glace
DUCK CASSOULET
38
duck confit / Merguez sausage / salted pork / white beans / breadcrumb crust
RIBEYE (GF)
Duck fat roasted fingerligs / maple glazed carrots / chimichurri