back by popular demand!
antipasti
pork liver paté crostini
with frisee and pickled onions
cassoulet
dessert
le pastis gascon
$60 for two people
not inclusive of tax or gratuity
call or email for reservations
773.342.2340
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
antipasti
pork liver paté crostini
with frisee and pickled onions
cassoulet
dessert
le pastis gascon
$60 for two people
not inclusive of tax or gratuity
call or email for reservations
773.342.2340
The bollito misto is a traditional Northern Italian celebratory dish. A variety of meats are simmered together and the resulting brodo is served as its own course. To follow, the meats are served with garnishes such as salsa verde, horseradish cream and mostarda.
with accompaniments
warm braised fennel with truffle fonduta
buckwheat crespelle with crème fraiche and caviar
smoked sturgeon with blood orange
veal breast
beef shank
cotechino sausage
chicken
beef tongue
with potatoes and traditional accompaniments
italian pastries and candies
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part. We will be sending each attendee home with a sampling of cuts of pork.
Rob will be demonstrating how to break down a pork shoulder for grinding and how to turn that into various patés, terrines and potted meats
Rob will be demonstrating how to break down a pork shoulder for grinding, sharing his basic formula for fresh sausages and discussing variations.
Rob will be demonstrating his methods for making mado’s two different styles of testa. Our rolled testa is made with braised and shredded pig’s head, while “porchetta di testa” involves boning out the pig’s head, curing, rolling and slowly simmering.
The bollito misto is a traditional Northern Italian celebratory dish. A variety of meats are simmered together and the resulting brodo is served as its own course. To follow, the meats are served with garnishes such as salsa verde, horseradish cream and mostarda.
with accompaniments
warm braised fennel with truffle fonduta
buckwheat crespelle with crème fraiche and caviar
smoked sturgeon with blood orange
veal breast
beef shank
cotechino sausage
chicken
beef tongue
with potatoes and traditional accompaniments
italian pastries and candies
monday, november 23, 2009
beginning at 6:30pm
We are very excited about the interest and inquiries we have received about our whole animal butchering. We are inviting our customers to join us and watch Rob butcher a pig while he talks about how we use each part.
We will be sending each attendee home with a sampling of cuts of pork.
$50 per person - we are limited to 10 spaces
call or email us for reservations
773.342.2340
madorestaurant@att.net
finocchiona
bresaola
smoked salami
beef shank terrine
braciole
carpaccio
corned beef tongue bruschetta
poutine
tagliatelle al ragú
steak and kidney pie
mincemeat pie
