Bone Marrow $13
Snails, Garlic, Lemon
Bone marrow comes from the shins of the cow. It is roasted split bone in the pizza oven seasoned with salt. The snails are from Burgundy, France and are roasted in the oven with the marrow and butter. Once the marrow is cooked and tender and the snails are warmed, the marrow is lathered with roasted garlic puree, snails, crunchy bread crumb, chopped parsley, diced lemon zest, aleppo, fennel pollen, and maldon salt.
Fun Fact! The majority of snails are cultivated in countries other than France. A small amount coming from la France. They are called Burgundy snails because it has production and distribution facilities.
Roasted garlic puree: Roasted Garlic in grapeseed oil, pureed with hot tea water, salt, pepper, olive oil and red wine vinegar.
The marrow will rest upon a salt and water mixture to help the marrow from sliding. Not suggested to be eaten. We **can** make it without the snails, but Chef would prefer not to.
ALLERGIES: allium, dairy, gluten*
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