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Unread 12-27-2012, 02:03 PM   #19
Hawg Father of Seoul
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Join Date: 09-14-10
Location: Rogers, AR
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As usual, we are on a similar page. Somewhere between a bistro and a brasserie. I was thinking brisket as a single cut with a demiglace on the plate and a sourcream horseradish placed on the table.

For pork I was thinking about a rillette style presentation with pickled apricot, plum (prune), and possibly a compote.

I have to come clean and say the confited pork loin and duck would be on the menu as well as a cured pork collar.
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