Dinner Menu

Monday, January 25^th, 2010

Mangalista Pig Dinner

January 26^th, 2010

Reservations will be accept for this event

85.

Amuse

1st course

Nori Cured Lardo,

Maine uni, beets and toasted sesame

2^nd course

Liverwurst

Smoked tongue and foie gras, shaved radish and carrot, mustard seed caviar

3rd Course

Crispy Pork Belly,

Roasted scallop, blood orange, cauliflower puree, caramelized fennel

5^th course,

Hock Confit Raviolo,

Broth, roots and truffle

4^th Course

Pan Seared Pork,

Braised neck, savoy cabbage and pork fat “fries”, apple jus

6^th course

Rubiner’s Cheese Course

*menu subject to change*

The Mangalitsa* (MON-go-leet-sa) was created in 1833 by the Hungarian Royal Archduke Jozsef. Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type.  Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavorful meat.

Raised properly the mangalitsa’s genes allow it to produce some of the world’s best meat and fat.

* In Hungarian, Mangalitsa is spelled mangalica.

Tastier, Healthier Fat, Better Flavor

Mangalitsa fat is more unsaturated than normal pig fat, so it tastes much “lighter”, “cleaner” and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid.

Mangalitsa meat has stronger flavor and more than double the marbling of average pork.