Thursday, October 18, 2012

Ravenous Pig Tasting Menu

Starting October 16th, Ravenous Pig debuted it's 5-course Tasting Menu! Chef de Cuisine, Joseph Burnett will be utilizing seasonal ingredients & his creativity for this menu. The tasting menu will be completely separate from the a la carte menu & a wine pairing option - chosen by Chad - will be offered as well. The menu includes rabbit & duck liver terrine, miso pumpkin risotto, chestnut dusted skate wing, pork three ways & dessert & a optional cheese course. 

The standouts to me were the Grade A Foie Gras and pear balls with pickled mustard seeds, the pork belly with excellent candied mustard greens and corn puree. 

Amuse Bouche , sunchoke with creama, trout roe inside a Lake Meadows Farm Eggshell

Foie gras with peach mostarda, hazelnut croquant, port poached pears with pickled mustard seeds, rabbit loin in leek ash, bay leaf ash

Miso Pumpkin Risotto

Chestnut Roasted Flounder

Pork Three Ways pork tenderloin, pork belly, headcheese w/ blood pudding puree

Pork Belly with Corn Puree

Cheese Course Fleur De Marquis Sheep's Milk Cheese with Herbs, quince paste with 18th century oats

Dessert: Apple Terrine with sea salt-caramel ice cream, Rosemary crumble
 Cost is $65 for 5 course menu with amuse bouche, you can add a cheese course for $8 and wine pairings with the whole menu for $35 additional.

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