Napa Valley Grille chef Joseph Gillard is bringing a few farm-raised friends into his restaurant, where they will be cooked, sliced apart, and then eaten! The chef is starting a new “whole beast” series on September 23rd that finds this former farm boy cooking a whole animal, with the chosen victim to change each month. Who’s first?
First up is lamb night, where Gillard’s five-course menu centers on a whole roasted suckling pig served with chicharonnes, in addition to courses like chicken liver toast with a muscat grape gelee, smoked scallops, and wild porcini with goat cheese grits. Next month, Gillard will do the same with a whole goat and in November will bring a little lamb to the table. See Gillard’s first full menu below and make reservations at 310-824-3322.
WHOLE BEAST FEAST MENU
at Napa Valley Grille
Friday, September 23, 7.30 p.m.
Smoked Diver Scallop, Chile Peach Sangria
Chicken Liver Toast, Muscat Grape Gelée, Grilled Country Bread, Pickled Raisins
Roasted Wild Porcini Mushroom, Goat Cheese Grits, Sweet Corn Sabayon
Whole Roasted Suckling Pig, Estate Ratatouille, Chicharonnes
Dessert (by Pastry Chef Manuel Ortega)
Dark Chocolate Tart, Bitter Orange Marmalade