Wednesday, January 13, 2010

our mangalitsa pig tasting menu.
-chorizo macaroon and pine cured ham
-whipped lardo, winter radishes, sea beans, sorrel and celery leaf, aged sherry vinager
-testa tortellini, hominy, pozole consomme
-braised ham, slow cooked egg yolk in bread crumbs, black garlic jam and red eye gravy
-choucroute of blood sausage, braised rib and bacon
-roasted sirloin, 'apple pie' and salted plums
-satsuma sorbet with Katsman's coppa and saba
-pineapple tartine, ham hock ice cream and caramel
-malted pork skin and bacon caramel chocolate petit fours

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