Head to Toe Menu

Monday, March 16th and Tuesday, March 17th, 7 pm
$70/person + tax & gratuity. Each course includes a beer, cocktail or wine pairing.

1st course: chicaron bituka – filipino crispy pig intestine, vinegar peppers, scallion

2nd course: flaczki – polish beef tripe soup, carrot, leeks, marjoram

3rd course: battakha makhni – indian duck giblet curry, onion bahji, rice, fava bean, yogurt

4th course: rognonnade de veau – roseda veal loin stuffed with kidney, roasted sweetbreads, spring onion, garlic scape cream

dessert: liverscotch sundae – blood ice cream, chopped walnuts, pork liverscotch