Tête de Veau Dinner at the Pear

“For me, eating calf’s head is a must in Lyon—even for breakfast,” says chef Daniel Boulud about this Lyonnaise specialty.

One of our most special long-time Bartlett Pear dinner guests has been asking Chef Jordan to cook this French specialty for years.  While we may not exactly be lounging around in Lyon, France, Chef's Jordan is excited to present a unique dining experience at the Pear on Saturday January 14th.  Consider joining us for a family style dinner celebrating the classic French tête de veau (kindly review the recipe to save me from my minced description).  

Chef Jordan's Tête de Veau Family Style Dinner

Baguette & Butter

Chef’s Seasonal Soup Preparation

Artisan Lettuces, Burnt Lemon, Pistachios, Aged Balsamic

Ahi Tuna Carpaccio, Haricot Verts Chantilly, Crispy Guanciale 

Braised Head of Veal, Sauce Gribiche, Bouillon Vegetables

Root Vegetable Maxim 

Specialty Cheese & Fruit Selectio  

 

$60 per person, family style, plus tax and gratuity

Gamay and Chardonnay available to enjoy with your dinner, priced per bottle

 

Please email Alice for a reservation: alice@bartlettpearinn.com