Sycamore and Slow Food Katy Trail Whole-Hog Dinner

Menu for the Feast
January 24, 2010 at 5 p.m.

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Pate campagne with pork liver and pistachios
Grilled fennel sausages
Hickory-smoked baby back ribs
Crispy fried pigs’ ears
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Terrine of shanks and trotters
sherry gastrique and parsley
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Braised belly
molasses and smoky navy beans
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Mixed green salad
local lettuces, pancetta and poached farm egg
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Scallopine alla Milanese
lemon and fried capers, Swiss chard
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Pork tenderloin wrapped in peppered bacon
creamed spinach with fennel
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Braised shoulder sugo
guanciale, preserved local tomatoes, rosemary pappardelle
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Celery sorbet
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Warm apple tart
crème fraîche