“Before we begin, you must all be warned nothing here is vegetarian. Bon appétit.”
For our first course, a seared fois gras with sauteed apples. Followed by a cured confit with wild mushrooms.
Then, for the main course, a tenderloin with a sweet balsamic glaze with steamed asparagus and baby red potatoes.
All humanely butchered, I assure you.
And for the finale, my special blood pudding.
