A duck pâté delivered the creamy richness we wanted.
The smooth, tasty duck pate we sampled was fine, but the pita triangles that accompanied it were brittle and unappealing.
Plus there was a new vocabulary to memorize, eight types of tea, fingertip sandwiches, duck pate and scones.
The chef's duck pate with Cumberland sauce, accompanied by toasted French bread, was this starter at its best.
Among the cold appetizers, quail and duck paté (a special) had lots of texture and zest.
The menu lists a few appetizers that sound quite ordinary, like duck pate and smoked salmon.
Dinner appetizers include duck pate and carpaccio, thinly sliced raw beef tenderloin.
Equally pleasing were a trio of old-time favorites from the menu: homemade duck pate, a splendid classic Caesar salad and escargots.
Skip the dry duck pâté escorted by thick, stone-cold toast and the mushy seafood crepe.
While the sauce is reducing, stuff two dozen baby zucchini with duck pate" - I mean, forget it.