EVENTS
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Nose to Tail
Wednesday, August 27, 2025
Doors at 5:30 PM | Dinner at 6:00 PM
$100 per person
$30 Optional whiskey pairing
"Nose to Tail" cooking is a culinary philosophy that emphasizes using every edible part of an animal, from its head to its feet. It is rooted in sustainability, respect for the animal, and minimizing food waste.
Our dinner is celebrating lesser-used cuts-organ meats, bones, skin, blood, and feet- alongside more common prime cuts. Using our creativity and techniques, we are transforming these parts into something delicious and something new for everyone to enjoy. While honoring the pig, and all of their unique textures and flavors. It is not just about practicality but also rethinking how we value ingredients and elevating humble cuts into elevated dining.
Reservations are recommended. Call 630-262-1000.
Cancellation Policy: Cancellations made within 48 hours of the event or no-shows will be charged the full amount, including tax and gratuity.
First Course
Pork Cheek Meatball
Guanciale & pork liver ragu, giardiniera pork rind, polenta
Whiskey pairing: Russell’s Reserve 6 year Rye
Second Course
Blood Sausage
crispy pig ears, roasted fennel, caramelized onion, bitter greens, green apple vinaigrette, High Life mustard seeds
Whiskey Pairing: Russell’s Reserve 10 year Bourbon
Third Course
Pig Trotter Croquettes
maple - blueberry glazed pork belly, egg yolk jam
Whiskey Pairing: Wild Turkey 8 year Bourbon
Fourth Course
Smoked Pork Tenderloin
chorizo succotash, cherry gastrique
Whiskey Pairing: Russell’s Reserve Single Barrel Rye
Dessert
Butterscotch Pudding, chicharon coffee crumb, bourbon Chantilly, crispy country ham, roasted apple, compressed apple, pork fat -maple powder
Whiskey Pairing: Wild Turkey Rare Breed Bourbon