Starting October 16th, Ravenous Pig debuted it's 5-course Tasting Menu! Chef de Cuisine, Joseph Burnett will be utilizing seasonal ingredients & his creativity for this menu. The tasting menu will be completely separate from the a la carte menu & a wine pairing option - chosen by Chad - will be offered as well. The menu includes rabbit & duck liver terrine, miso pumpkin risotto, chestnut dusted skate wing, pork three ways & dessert & a optional cheese course.
The standouts to me were the Grade A Foie Gras and pear balls with pickled mustard seeds, the pork belly with excellent candied mustard greens and corn puree.
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Amuse Bouche , sunchoke with creama, trout roe inside a Lake Meadows Farm Eggshell
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Foie gras with peach mostarda, hazelnut croquant, port poached pears with pickled mustard seeds, rabbit loin in leek ash, bay leaf ash
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| Miso Pumpkin Risotto |
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| Chestnut Roasted Flounder |
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| Pork Three Ways pork tenderloin, pork belly, headcheese w/ blood pudding puree |
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| Pork Belly with Corn Puree |
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| Cheese Course Fleur De Marquis Sheep's Milk Cheese with Herbs, quince paste with 18th century oats |
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| Dessert: Apple Terrine with sea salt-caramel ice cream, Rosemary crumble |
Cost is $65 for 5 course menu with amuse bouche, you can add a cheese course for $8 and wine pairings with the whole menu for $35 additional.
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