Canard a restaurant with an experimental French, up-jumped Elmer's, and party snacks with a White Castle homage, serve with soaked French toast, or assemble a lo-fi fancy meal, washed down with savvy wines. Canard introduced by chef Gabriel Rucker and business partner Andy Fortgan both created a wild style French bar foods, having dishes such as a Duck Stack comprised of pancakes; duck gravy; tabasco onions; and a duck egg or Roasted Marrow Bones which includes marinated mushrooms & snails, and black garlic bread. Those half-deranged diner dishes and turbo-charged bar snacks are paired with a out of this world beverage menu.