This Saturday we are excited to feature a whole hog menu, courtesy of Jake Ersland of Amuse Bouche. Jake has been cooking since age 15 and graduated CCA with honors before starting Amuse Bouche, which offers private dining experiences--8 to 14 course tasting menus, complete with wine pairings, for parties of 12 or fewer. He is also the newly appointed executive chef of The Old Ship Saloon.
Jake and his team are donating all of their profits to Northern CA chapter of the MS Society. MSF will donate its profits to the Alameda County Community Food Bank, which provides assistance to 40,000 people each week through a network of 300 community based food pantries and soup kitchens in the East Bay.
Pig's Head "Crepinette," harissa, arugula - $10
Slow Cooked Hog Rib with smoked tomato-apple bbq sauce - $7
14 Hour Roast Leg of Pig with natural jus, mustard greens, lemon rind - $9
*Late Summer Pole Bean Salad, Banyuls vinaigrette, marinated pig's ear - $6
“Slaw” of pickled pigs foot vinaigrette, napa cabbage, carrot- $5
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
*Sesame-Avocado Brown Rice with beech mushroom- $6.5
*Lung Shan's Vegan Delight: Shitake and Oyster Mushroom dumplings in miso soup - $5.5
Amuse Bouche Cookies & Milk: Chilled chocolate goats milk, ancho chile marshmallow, pistachio "sandwich" - $6
Humphry Slocombe Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop
* = veg or veg option available
-$840 to St. Anthony's Foundation, $360 to Martin de Porres
-Stay tuned for big news on Saturday night or Sunday morning
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