Nose-to-Tail - Enjoy the Unexpected!

SEPTEMBER 2015

September is all about showcasing the cuts of meats chefs and butchers love to take home for their own use, otherwise known as “butcher’s cuts”. We gladly celebrate Nose-to-Tail and everything in between with specials like our Shaved Cauliflower and Celery Salad with Crispy Pig’s Ear, Dixon Lamb Three Ways and a Whole Roasted Passmore Ranch Trout.

For our Shaved Cauliflower and Celery Salad, pigs’ ears are brined, fried crisp and dress our salad. It is tossed with a chili-lime vinaigrette and finished with the trinity of herbs: cilantro, mint, Thai basil as well as Togarashi chili for an extra punch. Don’t shy from this salad if the ingredients make you feel timid. The salty crispy bites of pigs’ ear mimic tortilla chips and are reminiscent of bacon, and who doesn’t love bacon?!

The Dixon Lamb Three Ways is a conceptual presentation of a classic French dish known as a “cassoulet”. The dish starts with two lamb chops grilled to order. Lamb belly is cured and rolled before it is cooked sous vide then sliced into a roulade. Merguez sausage is spicy fresh lamb sausage full of flavor. It is sautéed with butter beans and a fennel sofrito. All three parts are plated together and garnished with olive tapaenade.

Our friends at Passmore Ranch in Sloughouse raise wonderful trout, which we brine overnight then pan roast to order for another September Nose-to-Tail dinner special. It is served head on over a romano bean and hatch chili succotash along with a sweet corn pudding. Trout is also used in a smoked trout rillette, which garnishes the dish along with a tomatillo and cherry tomato relish.

There are many more Nose-to-Tail specials on our menu in September. We hope you’ll join us as we celebrate the whole animal!

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