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It's The Duck at The Lake

Food, Wine, and that View!

Full sails

Serving Dinner

Thursday thru Sunday at 5pm
Last Day of 2013 Season November 2nd

Reservations:

573-365-9973 or click on

Reserve for me

"Wine and our expectations of it are profoundly linked with age and time. Of all the food and drink we consume, only wine can live (and indeed change wonderfully for the better) for decades-even, exceptionally, for a century or more. Yet its life span is never certain: its aging process is unpredictable enough to seem to wear a mantle of mystery."

Hugh Johnson

Elaine, Bruce and Sheila
"Smile for the Camera"

This Weeks Cocktail

The Ciderhouse Whiskey Cocktail

I love apple cider and this cocktail takes advantage of that greatest of fall drinks. We'll take Louisburg Cider Mill's (from Louisburg, KS) fresh Apple Cider boil it down to a syrup combine it with Maker's Mark Bourbon ( with its warm aromas of rich soft caramels, a touch of Missouri oak, vanilla and perhaps apple pie) add a twist of lemon to lend a bitter brightness without diluting the richness of this simple Fall cocktail. I'm not really a bourbon drinker but think I'll like this--The Duck's
Ciderhouse Whiskey Cocktail

Lisa and Megan "Smile for the Camera"

on their last day of work at The Duck.

Now on to new careers--Good Luck!

"Nothing will ever be attempted

if all possible objections

must first be overcome."

-- Samuel Johnson,

British writer

Maureen and Rue "Smile for the Camera"

"A good cook is the peculiar gift

of the gods. He must be a perfect creature from the brain to the palate,

from the palate to the finger's end."

Walter Savage Landor,

"Anacreon and Polycrates,"

Imaginary Conversations, 1828

Megan and Lisa in totally different attire enjoying their last night at the Lake.

The Duck Restaurant

News and Views

Why wasn't it like this in May and June? What great weather we've all been having--but it would have been nice if it had graced us in June when the kids were out of school and everyone could have enjoyed warm, sunny days. But we don't have control over the weather so let's just enjoy these gorgeous autumn days God has blessed us. It's another beautiful morning at The Lake with a clear blue sky, slight breeze and the temperature today and tomorrow should be in the mid-80's. Saturday could bring some showers and lower temperatures far more common for Fall but still sunny and in the upper 60's through Monday.

It's Apple time and we're celebrating the fruit at the restaurant with our cocktail and in one of Chef's features but the biggest tribute to the Apple is The Versailles Old Tyme Apple Festival starting with a play tonight at the Royal Theatre and then on to three days of activities. Click on the underline in blue above which will take you to an excerpt from the travel section of USA today. What a festival for our area! The 37th annual Hospital Ball is Saturday night at the Lodge of Four Seasons with dinner and dancing call 573-348-8265 for information. Saturday is loaded with activities there's an Old-Time Quilters Fest at the Camden County Museum from 10a-2pm with many booths and demonstrations. Head to the Harper Chapel United Methodist Church for their 5th Annual Taste of Chocolate including a silent auction admission is $8 per person and $3 for children 6 and under. Sunday the Camden County Museum will host the Jack-O-Lantern Dance with the Lake Area Dance Association, big band music by the Lake Jazz Band. The dance is from 2-5pm and is $6 per person with refreshments. So there you have it celebrate the Apple in Versailles and dance the weekend away at the Hospital Ball and the Jack-O-Lantern Dance--whatever you do have fun and be safe!

Remember we'll only be open through November 2 so if you're wanting a dose of The Duck make a reservation to join us this week or the next few weeks. If you have a large group that you'd like to entertain during November or early or late December please get in touch.

We'd love to see you Thurdays through Sundays at The Duck!

Chef's Features Starting Friday

Stuffed Berkshire Pork Chop with an Apple Brandy Sauce. Chef Phil is thinking fall with this feature. Your tender and juicy heritage Berkshire Pork Chop will be enhanced with a stuffing of Chef Phil's own focaccia bread, apples and fresh sage then graced with an apple brandy sauce. Wine Suggestion: 2011 Joullian Reserve Sauvignon Blanc (Carmel Valley, CA). We tasted this gem with winemaker Ridge Watson in early 2013. This 25th harvest barrel fermented wine is a blend of Sauvignon Blanc and Semillon, plus .5% Viognier. At only 1 ton per acre, a very small production wine of only 303 cases resulted, so it will be gone soon!

Walnut Crusted Salmon with a Maple Honey Glaze. What else can you say about Salmon and walnuts except that they both are extremely healthy foods and here you'll get a double dose! Our fresh flaky Salmon will be encrusted with crushed walnuts and finished with a Maple Honey Glaze.

Wine Suggestion: 2010 Gustave Lorentz Pinot Gris Reserve (Alsace FR). Fragrant with honeysuckle and sweet smoke notes, this offers flavors of juicy ripe pear, straw, kumquat, honey and spice. We were looking for a great Alsatian Pinot Gris and this is it!

Make My Reservation Now!

The Duck's Fall Hours

Open Thursday through Sunday at 5pm

Serving our Lighter Fare Menu Thursday-Sunday
from 5pm to 6pm

For Reservations call 573-365-9973 or

Click: I'd like to make a Reservation

Wine Notes

Washing Wineglasses. It seems that the more beloved wineglasses are, the easier they are to break. And when are they most likely to break? When you're washing them, of course. Georg Riedel, the Austrian glassmaker famous for wineglasses, offers this advice: Never hold a wineglass by the stem when washing it. Hold it by the bowl and wash it under running water. To dry the glass, grab the bottom of the bowl with a clean towel. Place another towel inside the glass and carefully wipe both inside and out at the same time. Karen MacNeil

Early Fall Sunset Sky

What's up at The Lake--Is it sunny and warm? Just Click:

Weather;
The Chamber; Fun Lake

Take some time from your busy life and enjoy a relaxing evening of wining and great Dining at The Duck The Lake's ONLY Fine Dining Waterfront Restaurant,

www.theduckrestaurant.com

Donna, Mark, Chef Phil and our wonderful Staff,

The Duck Restaurant

573-365-9973

or click here: I'd like some Information