David Ansill’s Tasting Menus Go Nose-to-Tail

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The next set of David Ansill’s Chef Tasting Menus at Bar Ferdinand has been released. The three menus to come on October 4th, 11th, and 18th will center around a “Nose-To-Tail” theme: The Pig on the 4th, the Lamb on the 11th, and the Cow on the 18th. That’s right, for $40 a person each of the eight courses will focus on a different part of the animal. Sound interesting? Wait till you see the menus.

UPDATE: Menus through November 8th are now posted.

Thursday October 4th 5-11pm “The Pig”

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 ~

Thursday October 11th 5-11pm “The Lamb”

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 ~

Thursday October 18th 5-11pm “The Cow”

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 ~

Thursday, October 25th Fall Harvest

1st Course
Oyster, Caramelized Apple Veil, Smoked Salmon Roe
2nd Course
Pumpkin-Bacon Soup, Estrella Damm Caramel
3rd Course
Cauliflower Chips, Paprika Salt, Saffron- Lemon Aioli
4th Course
Butternut Squash Terrine, Sage- Nutmeg Cream Cheese, Toasted Pistachio Crumble
5th Course
Turbot, Artichoke Truffle Puree, Green Peppercorn Sauce
6th Course
Turkey Thigh Roulade, Pimentón-Orange Stuffing, Honey Poached Cranberries, Kohlrabi, Natural Jus
7th Course
Glazed Pork Belly, Poached Apple, Braised Swiss Chard, Rutabaga Mustardo
8th Course
Cider Brined Duck Breast, Brandy-Chestnut Puree, Maple Glazed Turnips, Coffee Salt
9th Course
Caramelized Parsnip-Coffee Ice Cream, Cocoa Nib Tuille
Subject to change, based on available ingredients.

Thursday, November 1st – Sea & Mountains

1st Course
Spiced Carrot Shooter
2nd Course
Uni on Toast, Chorizo Lardo
3rd Course
Seared Scallops, Morels, Lemon Puree
4th Course
Roasted Adobado Pork Loin, Seasonal Vegetables
5th Course
Spanish Mackerel, Black Olive 2 ways, Mango
6th Course
Grilled Romaine Heart, Roasted Garlic Vinaigrette, Fried Boquerones
7th Course
Fisherman’s Roast, Celery Root, Bilbao Chorizo
8th Course
Olive Oil Cake, Orange Vanilla Ice Cream
Subject to change, based on available ingredients.

Thursday, November 8th – Game

1st Course
Rabbit Terrine, Sherry Braised Raisins
2nd Course
Frisée Salad, Confit Quail, Quail Egg
3rd Course
Venison Carpaccio, Spaghetti Squash
4th Course
Duck, Dried Fruits Vinaigrette
5th Course
Turkey Thigh, Apple Cider
6th Course
Wild Boar, White Beans
7th Course
Slow Cooked Venison Leg, Root Vegetable
8th Course
~ Dessert ~

All menus subject to change.

Bar Ferdinand
1030 N. 2nd Street
215-923-1313
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