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Haven Gastropub’s Head-to-Tail

Jan 28, 2013
HavenGastropub LAMB BELLY 300x199 Haven Gastropubs Head to Tail Whole animal dinners Pork Cassoulet Pork Belly Pasadena Gastropubs Haven Gastropub chef Greg Daniels  photo

Haven Gastropub’s Lamb Belly

Say you have a group of 8 friends. Say you’re planning on being really, really hungry in maybe, oh, two weeks from now. Then perhaps you want to opt in to Haven Gastropub‘s new Head-to-Tail Dinners. You even get to pick the animal—pig or lamb.

If you choose Wilbur, you could be dining on dishes like this:

Milk-braised Pork Shoulder – caramelized onions, port reduction, artisanal bread

Roasted Hog’s Head Salad – goat cheese, chicharrones, sweet peppers, pickled green beans, tangerine vinaigrette

Pork Cassoulet – cured belly, boudin blanc, trotter, white beans, sourdough bread crumbs

Pork Belly – celery root purèe, saison reduction, salad of fennel, mâchè, and micro dijon

Pork Liver Toast – housemade beer mustard, pickled carrots, chive

“Guests will have the option of either pig or lamb, and we utilize the whole animal to create a 6-course head-to-tail dinner with the best locally grown and organic seasonal ingredients. This will be an exciting adventure for those looking for a unique dining experience,” says Chef Greg Daniels.

Haven Gastropub: Head-to-Tail Dinners
42 S. De Lacey Ave., Pasadena 91105
Pricing begins at $125 per guest
Option of beer, wine, or cocktail pairings start at $50 per guest
HavenGastropub.com/Pasadena

HAVEN WholeAnimalDinner2013 300x214 Haven Gastropubs Head to Tail Whole animal dinners Pork Cassoulet Pork Belly Pasadena Gastropubs Haven Gastropub chef Greg Daniels  photo

 




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