Archived Article By Tom Fitzmorris Originally published November 9, 2008 Starts With Foie Gras; Three Duckhorn Wines Included Fall Duck Dinner At Mr. B's, This Thursday Mr. B's seasonal wine dinners have been dandy. The one they held in August with lobster and clams was so good that I've keep my eyes peeled for the next one on the calendar. . . and here it is. Duck is the theme, perfect for the cooler weather. And they could hardly pick a better wine for the occasion than Duckhorn, which makes bog, meaty Cabernets and Merlots in Napa. Also included is their meritage-style red with the entree. And that gumbo--well, it's certainly going to along the lines of their gumbo ya-ya, the best gumbo in New Orleans. The price is $75 plus tax and tip--so, around $95-$100. They cover most of the price of parking next door. Reservations are a must; I can't imagine this won't be a sellout. They say to call "Cami Flage" (hyuk, hyuk) at 504.523-6441. I think I'll go myself. Passed Hors d'Oeuvres Pan Seared Foie Gras on Brioche Duck Springrolls with Ginger Dipping Sauce Duck Proscuitto wrapped fig stuffed with Blue Cheese Wine: 2007 Duckhorn Sauvignon Blanc, Napa Valley Duck, Duck, Goose Gumbo Wine: 2006 Duckhorn Decoy Red, Napa Valley Smoked Duck Salad With Camembert beignets tossed with honey grain mustard vinaigrette Wine: 2006 Goldeneye Migration Pinot Noir, Anderson Valley Orange and Black Pepper Crusted Muscovy Duck Breast Served with a cranberry wild rice and goat cheese stuffed poached pear Wine: 2005 Paraduxx, Napa Valley Chocolate Truffle “Duck Nest” Heitz Ink Grade Port, Napa Valley Mr. B’s Bistro. French Quarter: 201 Royal. 504-523-2078. Contemporary Creole. © 2008 Tom Fitzmorris. All rights reserved. news@nomenu.com