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Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.
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6th Annual Head to Tail

stuffing vesica

stuffing vesica

That time of the year has come again, the 6Th Annual head to Tail. This year we will be doing 2 days of this special menu featuring the wonderful parts of those animals that we all know and love. The menu is fun I have been planning  and refining it since last year. I cant wait to see you all there.

For more information about booking a reservation go here. I have included the menu below.

6th Annual Head to Tail Dinner
Monday March 23 & Wednesday March 25, 2009

Note: menu subject to change depending upon availability.

Venison heart tartare, foie gras & ciccioli brioche

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Goose intestines with fava beans & artichokes

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Big brain, little brain with asparagus

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Cordedda with peas, mint & sheep’s milk polenta

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Coffee & Doughnuts: pork liver, blood, chocolate, espresso

    * Optional wine pairings will be available by the glass or flight

Leave a Comment (4)

  1. have you tried fish intestine? it’s actually the best tasting thing in the world especially when you first marinate it in korean bbq stye and then grill it!

    dina | | Reply
  2. Hi. I saw some photos of the ciccioli brioche, delisious looking bread, not sure about the heart tartare though.

    Dennis | | Reply