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Thursday, March 12, 2009

Tentative Menu for Incanto's Head to Tail Dinners

Posted By on Thu, Mar 12, 2009 at 5:17 PM

click to enlarge incanto_home_logo.gif
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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Robert Lauriston

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