6th Annual Head to Tail
February 15, 2009 on 4:09 pm | In Events | Comments
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
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What is cordedda?
Comment by Ben Harris — February 16, 2009 #
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!
Comment by dina — February 17, 2009 #
Cordedda is a braided lamb intestine from Sardinia
Comment by Cameron S. — February 20, 2009 #
Hi. I saw some photos of the ciccioli brioche, delisious looking bread, not sure about the heart tartare though.
Comment by Dennis — May 5, 2009 #