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.
Email to Friend
Write to Editor
Print Article
