I’m really looking forward to the nose to tail dinner we are hosting at Russell House on Monday, May 2.

My staff is super excited to go through the break down and fabrication of a beautiful Black Tamworth cross from Brambly Farms in Norfolk MA. Also, our resident drink master Aaron Butler is crafting some awesome drink pairings from Heaven Hills Distillery & Farnum Hills Cider will bookend the entire 90 dollar 6 course meal.

There are a few reservations left and they can be made by contacting RHT @ 617.500.5055

Here is the current status of the menu, of course it might change a bit as the season change is providing me with some last minute ideas…

amuse plate-

fennel, trotter and prune pie, pickled ramps
tongue, heart, & green garlic sausage with soured cream
ear, tail, & liver  terrine, ginger & maple

course 1-
head & cheek croquettes, broken caper & sweet pickle gribiche

course 2-
pork fat ravioli, shoulder & skin sugo, pecorino pepato

course 3-
pork belly prepared three ways

course 4-
brined & seared chop, warm belly vinaigrette,
smoked tomato jam & pork fat biscuits

course 5-
cotechino sausage stuffed loin, green grape & ramp crostada,
parmesan & chestnut custard

course 6
warm ginger, brown sugar & bacon bread pudding, maple ice cream

Thanks for the peek and well see you there-
m