We're doing things a little differently at the Beard House tonight: revered meat "prodigy" and Resto chef Bobby Hellen is roasting an entire pig and lamb for a nose-to-tail, family-style meal of meat mania (we won't tell your doctor if you don't tell ours). Check out the evening's goods:
Boudin Noir Tart with Cheddar–Apple Purée Crumble; and Lamb Heart Confit with Celeriac and Chestnuts
Pig’s Leg Salad with Chicory, Pig’s Ears, and Warm Guanciale Vin
Lamb Neck Salad with Banyuls and Caramelized Yogurt
Porchetta with Fennel Pollen, Rosemary, Thyme, and Pig Liver
Lamb Roulade with Lemon Zest and Parsley
Pork Ribs with Salt and Pepper
Lamb Ribs with Belgian Carbonnade Sauce and Pickled Carrots
Charcuterie Plate > Boudin Blanc, Lamb–Pepper Sausage, Pork–Garlic Sausage, Andouille Sausage, Pork Liver Pâté, and Head Cheese, Served with Whole-Grain Mustard, Apples, and Frisée
From the Caja China > Lamb Legs, Lamb Head, Pig Legs, and Pig Head
Sides > Brussels Sprouts with Housemade Bacon; Sweet Potato Stoempt with Maple–Pork Syrup; and Chiogga Beets with Tasso Ham
Chocolate Cake with Bananas and Passion Fruit
There will also be wine, beer, and plenty of staff on hand to help roll guests out the door when it's all over. See the complete menu on our site.
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