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David Ansill's nose-to-tail tastings at Bar Ferdinand
David Ansill is going whole hog (and whole lamb and cow) with his Thursday tasting series at Bar Ferdinand.
David Ansill's nose-to-tail tastings at Bar Ferdinand
David Ansill is continuing his tasting menu takeover at Bar Ferdinand (1030 N. 2nd St.) with a veritable barnyard of meaty happenings every Thursday. Every Thursday Ansill will be offering a Spanish-inflected 8-course menu for $40. He's kicking off the series on October 4th with all iterations of the pig including Crispy Pig's Feet with Purple Mustard and a Pig's Ear Salad with Almonds and Green Beans. Lamb us up next on October 11th with Lamb's Tongue with Chickpeas and Mint and Sweetbreads with Mushrooms. And on October 18th Ansill is tackling a whole bunch of beef with Heart and Chorizo in Red Wine and Confit Cheeks with Pickled Red Onions.
Thursday, October 4
Nose to Tail: The Pig
1st Course
Warm Pig Head
2nd Course
Pig Ear salad w/ almonds & green beans
3rd Course
Crispy Pigs Feet w/ purple mustard
4th Course
Frisee Salad w/ house smoked bacon & quail egg
5th Course
Pork Belly w/ apples & roasted onion puree
6th Course
Confit Pork Cheek w/ white beans
7th Course
Pork Shank
8th Course
~ Dessert ~
Thursday, October 11
Nose to Tail: The Lamb
1st Course
Crispy Lamb Tongue w/ chick peas & mint
2nd Course
Lamb Sweet Bread w/mushrooms
3rd Course
Lamb Heart w/ bacon pincho & lentos
4th Course
Lamb Belly w/ Lambs Lettuce
5th Course
Merguez sausage salsa verde
6th Course
Scallop and clams, chorizo and squid ink
7th Course
Slow Cooked Shoulder of Lamb w/ red wine & lamb jus
8th Course
~ Dessert ~
Thursday, October 18
Nose To Tail: The Cow
1st Course
Bone Marrow Tosta with crispy parsley
2nd Course
Beef Carpaccio baby arugula
3rd Course
Chilled Beef Tongue w/ apples & mustard oil
4th Course
Beef Tender Salad paprika & spiced almonds
5th Course
Beef Heart & Chorizo in Red wine
6th Course
Confit Beef Cheeks w/ pickled red onions
7th Course
Oxtail Conserve w/ sherry braised raisins
8th Course
~ Dessert ~
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