Join us for a captivating five-course tasting experience that balances the eerie with the extravagant. Our culinary team is harvesting a locally raised pig and preparing it exclusively for this dinner, showcasing a variety of house-made pork dishes alongside other hauntingly refined creations. Each course will be paired with exceptional wines selected for both their elegance and their ghostly backstories. Guests will gather at two communal tables, making for an unforgettable evening of shared flavors and stories. Costumes encouraged for this festive evening.
STARTERS:
pig head terrine
duck tongue yakitori
tartlet of ants
fall melon ‘eye balls’
FIRST COURSE: FISH HEAD SOUP
with root veggies and green apple
SECOND COURSE: BOUDIN NOIR
blood sausage with liver, whole grain mustard and maitake mushrooms
THIRD COURSE: SKULLS & GUTS
gnocchi pasta shaped like skulls with a ragu of pork offal and shoulder braised with tomatoes and chilis
FOURTH COURSE: BEEF TONGUE AU POIVRE
braised beef tongue carved tableside with pommes aligot finished with au poivre sauce
FIFTH COURSE: DEVILS FOOD CAKE
layers of classic devils food cake with dark chocolate mousse, and a vile of ‘blood sauce’
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