“Bits & Pieces” Monday, March 6, 2023

welcome drink pomegranate molasses + gin

one amuse bouche radish kimchee with crispy pig ear

two confit gizzards frisée, confit chicken gizzard, puffed rice, pomegranate molasses vinaigrette Albert Bichot Chardonnay, Burgundy, France

three monkfish poached monkfish, dashi broth, monkfish liver torchon, radish, nori, bottarga  Tenuta Terra Nere Rosato, Etna, Sicily

four beef heart bolognese blood pasta, parmigiano, parsley  Famiglia Carafoli L’ onesta Lambrusco, Emilia-Romagna, Italy

five ox tail braised ox tail, beef tendon chicharrons, herb garnish, orange zest, red wine demi  Muga El Andean de la Estacio Tempranillo, Rioja, Spain

six cookie and cream duck fat sugar cookie, vanilla ice cream, soy caramel, candied peanuts, candied pig ear

Menu by: Chef Misha Smith, Extra Virgin