Our Cuisine

A Focus On Ingredients

 

Here at Duck & Drake Kitchen, our dishes evolve throughout the year according to the seasons. As we strive to serve delicious food, we use local and seasonal ingredients and sustainable practices whenever possible. many of the ingredients on our plates come directly from the producers/ crafters in the Central Florida Area. We offer an array of carefully sourced and produced ingredients from like-minded partners, such as Culinary Classics, Sprout Up Urban Farms, Fungi Jon Mushrooms, Everoak Farms, Lake Meadow Naturals, Pasture Prime and fresh seafood from Wild Ocean Market.

Lake Meadow Naturals Lamb Belly 👆🏽 get
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Our menu highlights global street foods and tapas inspired small plates, along with a handful of bigger plate options all suited to share, or not. Come and enjoy foreign and domestic flavors and passionately prepared foods in a very relaxed and welcoming environment. Follow us on Social Media to stay updated on events and our current menu.

UPCOMING EVENTS

November 8th - Movia Cellar Dinner 

Another Slovenian feature event with absolute LEGENDS of organic and biodynamic winemaking, Movia!

Tuesday, November 8th - join us in welcoming the newest generation of this storied producer, Lan Kristančič. Offerings by Duck & Drake Kitchen, prepared to complement Digress Wine's humble vinous offerings. 

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November 16th - Domaine Usseglio Cellar Dinner

USSEGLIO is a family farm. Its creation dates back to 1948, that year, the grandfather, Francis USSEGLIO, left Italy to come and work in CHATEAUNEUF-DU-PAPE as a wine worker. His very first harvest came out of the press in 1949.
Later, his son Pierre took over and increased the area of Domaine Pierre Usseglio. Today it covers 39 hectares, 24 hectares of red Châteauneuf-du-Pape, 1 hectare of white Châteauneuf-du-Pape, 6 hectares of red Lirac, 6 hectares of Côtes-du-Rhône and 2 hectares of Vin de France, which are exploited by Pierre's 2 sons: Jean-Pierre and Thierry Usséglio.

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“Without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive and moribund.” Anthony Bourdain