David Ansill’s been coming up with some interesting themes for his recurring Thursday night tastings since taking the helm at NoLibs’ Spanish spot Bar Ferdinand. Now it’s looking like the chef will tap into the animalistic instincts that garnered so much glory at his defunct restaurants Pif and Ansill for his next round of prix fixe dinners. Word came today that he’s going to riff on nose-to-tail for October’s tastings. That means pigs heads, ears and trotters will be on order for a pork-focused affair, while lambs tongues and sweetbreads will be featured on another. Keep reading to see his next batch of menus.
Sample: Chef’s Tasting Menu for Thursday, October 4
Nose to Tail: The Pig
Offered Thursdays from 4:30 - 11pm; $40 per person (plus tax and gratuity)
1st Course
Warm Pig Head
2nd Course
Pig Ear salad w/ almonds & green beans
3rd Course
Crispy Pigs Feet w/ purple mustard
4th Course
Frisee Salad w/ house smoked bacon & quail egg
5th Course
Pork Belly w/ apples & roasted onion puree
6th Course
Confit Pork Cheek w/ white beans
7th Course
Pork Shank
8th Course
~ Dessert ~
Subject to change, based on available ingredients.
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Sample: Chef’s Tasting Menu for Thursday, October 11
Nose to Tail: The Lamb
Offered Thursdays from 5 - 11pm; $40 per person (plus tax and gratuity)
1st Course
Crispy Lamb Tongue w/ chick peas & mint
2nd Course
Lamb Sweet Bread w/mushrooms
3rd Course
Lamb Heart w/ bacon pincho & lentos
4th Course
Lamb Belly w/ Lambs Lettuce
5th Course
Merguez sausage salsa verde
6th Course
Scallop and clams, chorizo and squid ink
7th Course
Slow Cooked Shoulder of Lamb w/ red wine & lamb jus
8th Course
~ Dessert ~
Subject to change, based on available ingredients.
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Sample: Chef’s Tasting Menu for Thursday, October 18
Nose To Tail: The Cow
Offered Thursdays from 5 - 11pm; $40 per person (plus tax and gratuity)
1st Course
Bone Marrow Tosta (beef crispy parsley)
2nd Course
Beef Carpaccio baby arugula
3rd Course
Chilled Beef Tongue w/ apples & mustard oil
4th Course
Beef Tender Salad paprika & spiced almonds
5th Course
Beef Heart & Chorizo in Red wine
6th Course
Confit Beef Cheeks w/ pickled red onions
7th Course
Oxtail Conserve w/ sherry braised raisins
8th Course
~ Dessert ~
Subject to change, based on available ingredients.
Reservations are encouraged for groups of all sizes and can be made by calling 215-923-1313.