The next set of David Ansill’s Chef Tasting Menus at Bar Ferdinand has been released. The three menus to come on October 4^th, 11^th, and 18^th will center around a “Nose-To-Tail” theme: The Pig on the 4^th, the Lamb on the 11^th, and the Cow on the 18^th. 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 4^th 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 11^th 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 18^th 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

Thursday, November 1st - Sea & Mountains

Thursday, November 8th - Game

All menus subject to change.

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