David Ansill has announced menus for three October prix fixe dinners on Thursdays nights at Bar Ferdinand in Northern Liberties, with a theme of “nose to tail.” Each week the chef will choose a different animal - first pig, then lamb, then cow - and feature it in seven savory courses, followed by dessert. The entire meal runs just $40 per person, providing an inexpensive way to try innovative dishes and meats you might not otherwise order. Crispy lamb tongue with chick peas and mint? Pig ear with almonds and green beans? In Ansill’s hands, probably quite delicious. Reservations are suggested (215-923-1313).
Check out the full menu for the October 4 pig dinner after the jump.
Nose to Tail: The Pig
1st Course
Warm Pig Head
2nd Course
Pig Ear salad w/ almonds & green beans
3rd Course
Crispy Pigs Feet w/ purple mustard
4th Course
Frisee Salad w/ house smoked bacon & quail egg
5th Course
Pork Belly w/ apples & roasted onion puree
6th Course
Confit Pork Cheek w/ white beans
7th Course
Pork Shank
8th Course
Dessert
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