“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: firstname.lastname@example.org