Fresh produce and ingredients, arriving daily from regional purveyors and artisans, are an integral part of the seasonal menus featured at the Blue Duck Tavern.

Executive Chef Brian McBride and new Chef de Cuisine Michael Santoro prepare many dishes in the wood-burning oven, a focal point of the inviting open kitchen and the heart of this restaurant.

Blue Duck Tavern's menus may change based on the availability of specific seasonal ingredients. Breakfast    |    Brunch    |    Lunch    |    Dinner    |    Dessert    |    Wine