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Charcuterie Platter ($16 small/$25 large) & Thuet Bread ($2 small/$4 large
)This is a wonderful introduction for those who have never tried charcuterie. Basically, charcuterie is a series of meaty products (cured, whipped & other preparation techniques) served on a wooden platter.
All offered with a pile of full-seeded mustard, a dish of teeny-tiny pickled vegetables, and we ordered Thuet Bread on the side. The Thuet bread was soft & fresh - a great accompaniment.
The star was the foie gras mousse - whipped to perfection, it just melts in your mouth.
Roasted Bone Marrow ($9)
Hollowed with a little spoon & sprinkled with a bit of coarse salt on top of warm, smoky bread, this was tasty and good for the immune system. I reminded myself of the health benefits as I savoured each bit of fatty, rich, comforting flavour.
Tongue in Brioche ($13)
The sandwich was a ridiculously generous portion of thinly sliced beef tongue between two plump slices of fragrant brioche, all held together with a skewered cornichons. A healthy (hah!) dose of mustard and tarragon mayo drizzled all over made my heart skip - whether it was in fear or excitement, I'm still not sure.
Incredibly soft and tender, prior to this delight I didn't know that tongue could be this delectable. While I prefer the buttery & decadent Tongue Grilled Cheese at Hoof Cafe, I would never turn down this sandwich.
Raw Horse Sammy w/ Hot Sauce ($22)
Fresh bread topped with horse tartar with a raw egg yolk & shallots on one slice, and a liberal helping of hot sauce on the other. The "HORSE" spelled out in sauce was a fun touch. I couldn't believe how tasty the raw horse meat was - I tried it with and without the hot sauce & bread to get a sense of the true flavour.
Visit #2
Crispy Pig Ear Salad
Strips of breaded & deep-fried pig ears over radishes, carrots, edible flowers with a lime buttermilk dressing
I liked the pig ears, but I found the dressing too buttery and generous on the salad. As someone who prefers light, acidic dressing (or none at all with the right greens!) it was unappetizing. However, I was at the Black Hoof so this was to be expected.
The pig ears were crispy as advertised, and full of fatty-flavour with each bite. A dining companion claims that Buca does a better version...
Fluke Crudo
Fluke along with charred fava beans, avocado cream, sliced chili, pancetta, herbs & cilantro dressing.
I really liked the avocado cream and fava beans. A little heavy on the dressing (but again, it's Hoof!) but the combination of the sliced chili & cilantro was delightful with the fish. Love the plating :)
N'Duja & Corn Tagliatelle
House tagliatelle noodles with charred corn, charred cherry tomatoes, and the n'duja which is a spicy calabrese salami melted into the pan. Garnished with a green onion salad on top.
Mmm. I realy enjoyed this - house pasta was al dente and the creamy sauce blended very well with the charred corn and tomatoes. I still have trouble pronouncing it, but the n'duja was quite tasty with a bit of heat and I would happily order this dish again. Creamy, spicy, & corny goodness. I love sweet corn!
Pork Belly, Squid,& Melon
Baby squid, Berkshire pork belly & chunks of melon in a watermelon glaze with turmeric, cumin. Flaxseed, Vietnamese cilantro, mint, & basil also riddle this succulent dish.
While the pork belly and the squid were both well done and delicious, the pairing did not do much for each other. They were enjoyed separately with the watermelon glaze. I must have gotten a good chunk of watermelon, as a dining partner-in-crime said she didn't taste the melon but I certainly did. As usual, the pork belly made me pause to fully enjoy the flavour. So decadent and perfectly pan-cooked.
Calf's Brain Ravioli
House ravioli in sage, brown sugar, & butter sauce with Parmesan shavings
So...It was an oily mess, and I was very glum as a result. From the poor presentation, meagre calf brain filling, blah pasta, and too-sharp cheese I reluctantly ate all 5 raviolis wondering why I was even bothering with each bite. It was cooked al dente, just like the tasty tagliatelle, but I don't think that that is the best way to cook ravioli. Sigh. A fellow diner sampled a bit of my dish and agreed that it was simply not good. Darn it. But that's 1 bad dish out of so many amazing ones...so all is forgiven =)
Pics: http://cookiesandtomatoes.blogspot.com/2010/08/black-hoof-charcuterie-dinner-love.html
Pics: http://cookiesandtomatoes.blogspot.com/2010/09/black-hoof-charcuterie-dinner-love.html
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