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Tentative Menu for Incanto's Head to Tail Dinners

By Robert Lauriston in Events, Lauriston, Meat, Noe Valley
Thursday, Mar. 12 2009 @ 5:17PM
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Chef Chris Cosentino of Incanto (1550 Church) has published the tentative menu for the restaurant's sixth annual Head to Tail dinners, coming up on Monday and Wednesday, March 23 & 25 ($75, reservations advised):
  • Venison heart tartare, foie gras and ciccioli brioche
  • Goose intestines with fava beans and artichokes
  • Big brain, little brain with asparagus
  • Cordedda (Sardinian lamb intestine) with peas, mint, and sheep's milk polenta
  • Coffee and Doughnuts: pork liver, blood, chocolate, espresso
Chef Cosentino held an essay contest to select two cooks who would stage (intern, more or less) for the dinners. Read the winning entries here.

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