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One Market Offers An Animal A Week

Photo: Courtesy One Market

If you ever wondered what every part of a goat tasted like, you can find out at One Market tonight. If you’ve wondered the same thing about a pig, you can find out next Friday. Duck? Check back in two weeks. And so goes the new Weekly Beast menu from One Market. Every Friday, chef Mark Dommen and pastry chef Patti Dellamonica-Bauler will get a whole animal and prepare it “head to hoof,” offering a five-course menu for $49 (an extra $20 for wine pairings). Items are also available a la carte, if you just want to see what pig’s head terrine or duck egg pot de crème tastes like. For a look at the menagerie of menus planned for the next five weeks, click here. We’ve copied down tonight’s menu below for your convenience.

Goat Sausage
wild mushrooms, butternut squash
MacRostie Chardonnay, Carneros 2007 5.25/10.50
Goat Neck Ragu
potato gnocchi, parmesan cheese
Martin & Weyrich Nebbiolo, Paso Robles 2004 4.90/9.75
Roasted Goat Rack/Loin
polenta, rabe, olives
Provenance Merlot, Napa Valley 2005 5.00/10.00
Spit Roasted Goat Leg
moroccan spices, eggplant, peppers
Sandler Zinfandel, Dry Creek Valley 2006 7.25/14.50
Meyer Lemon Goat Cheese Cake
huckleberry compote, meyer lemon emulsion,
star thistle honey goats milk ice cream

One Market Offers An Animal A Week