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Haven Gastropub’s Head-to-Tail

Jan 28, 2013
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Haven Gastropub's Lamb Belly

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

 




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