Ansill Adds Nose-to-Tail to His Tasting Menu Repertoire

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Bar Ferdinand chef David Ansill Photo: Bar Ferdinand

David Ansills been coming up with some interesting themes for his recurring Thursday night tastings since taking the helm at NoLibs' Spanish spot Bar Ferdinand. Now its 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 hes going to riff on nose-to-tail for Octobers 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.