Foie Gras at Capo

I ordered the Foie Gras appetizer special at Capo last Saturday and took one step closer to fully loving this hepatic delicacy. I'm normally accustomed to eating foie gras with sweet flavors (pistachio, fruit) but this time Capo prepped it in a savory style. The foie gras was warm, silky and tender and sat atop a piece of toasted brioche and a few wild forest mushrooms. I thought this was a great idea since the texture of foie gras reminds me a little of a portabella mushroom. There was a little sauce at the bottom of the plate making this even juicier than it would be on its own.