Join us on March 17th for just meats, a ten course menu. Chef Castro is creating a mouth-watering menu using variety of meats and cuts to make sure nothing is wasted. If you like.  If you are adventurous this dinner is for you.

Menu 

Allspice Rubbed Venison Loin:     Rum & Raisin Gel, Radish

Jerk Chicken Skin:    Jerk Chicken, Candied Jalapeno, HOB Hot Sauce

Roasted Beef Bone Marrow:    Confit Garlic & Italian Parsley, Sourdough Toast

Pulled Pork Taco:    Corn Tortilla, Carrot. Jicama & Chayote Slaw, Jerkup Aioli, Pickled Onions

Smoked Pork Jowl Salad:    Arugula, Blue Cheese, Poached Pears, Maple Balsamic Dressing

Salt Baked Beef Tongue:    Molden Salt & Chimichurri

Lamb loin:     Spicy Chickpea Stew, Preserved Lemons & Moroccan olives     

Spice & Coco Nib Rubbed Duck Breast:    Roasted Acorn Squash, Chocolate Red Wine Reduction

Braised Shortribs: Creamy Polenta, Wild Mushroom Ragout

Pork Trotter Hot Pot:    Daikon, Snap Peas, kombu, Shittake