It Takes Tongue and Tail to Get To The Heart
For the special occasion, Chef David DiBari has put together his own menu, “It Takes Tongue and Tail to Get To The Heart“ which includes a three-course prix fix dinner composed of dishes such as Crispy Duck Tongue, Oxtail Ravioli with Bone Marrow Butter and Fresh Sprout Creek’s Cow Cheese, Grilled Grass Fed Beef Heart, and Fried Chocolate Spicy Cream.
The Cookery will also be offering an additional three-course dinner with a prix-fixe menu featuring signature dishes such as Smoked Pig’s Head Doughnut, Fried Octopus, Pork Osso Bucco and sticky Date Cake.
