Chef Dante's Tasting Menus

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Chef Dante’s Tasting Menus - The Experience, Vegetarian, Vegan, or Gluten Free 5 Courses .85. Paired with Wines .125. 7 Courses .115. Paired with Wines .150. Vegetables Specialty Fish Shellfish Specialty Meats Roasted Eggplant Parmigiana .14. Crispy Calamari and Shrimp .15. Chilled Oysters On The Half Shell .17. Selection of House Cured Meats .21. basil walnut pesto, fresh mozzarella scallions, chile spice mayonnaise, shiitake ramp salsa verde, pickled rhubarb salumi, prosciutti, terrine, liver mousse, condiments Green Salad .13. Hawaiian Tuna Tartare .19. Hong Kong Style Mussels .16. asparagus, lettuces, cucumber, poached egg, olive caper remoulade, spicy crab, soy, cilantro, lime Port Glazed Foie Gras Torchon .25. avocado pea puree crisp potato nest cherries jubilee, almond tuile, brioche Salad of 7 Vegetables .12. Sweet Soy Glazed Pork Belly .16. mesclun, baby carrots, tomatoes, zucchini, charred cabbage, radishes, sesame vinaigrette eggplant, peppers, cucumbers .Vegan. Soup Hand Made Pasta Polenta Risotto Chilled Sweet Corn Soup Linguine alla Carbonara Three Cheese .12. Carnaroli Risotto basil, crabmeat, buttermilk poached egg, pancetta, truffle oil mascarpone, Parmesan, gruyère English pea puree, California chevre, mint Half .6. Full .10. Pappardelle Bolognese Tomato Braised Wild Boar .14. Tasting .8. Appetizer .16. ragù of beef, veal and pork zucchini, red onion “agro dolce” Spaghetti “Primavera” Side of Garlic Braised Greens .6. asparagus, zucchini, carrot, tomato Tasting .8. Appetizer .16. Main .24. Duck Variations Chicken Certified Angus Beef Seared Sea Scallops Roasted Breast & Confit Leg .27. Breast, Leg, & Thigh .27. 16 oz. Ribeye .38. Pan Seared .32. confit roulade, apricot puree, asparagus barley risotto, leek soubise, oyster shrimp succotash, portobello fritters, baby artichokes and peppers, Gifted Grass Farm, Medina, Ohio mushrooms. Gifted Grass Farm, Medina, Ohio chimichurri sauce saffron aioli, potato puffs Vegan Antarctic Salmon Maine Lobster Asparagus and Avocado Strudel .25. Pan Seared Fillet .28. Butter Poached .34. “creamed”mushrooms, cherry tomato “Peas and Carrots”, potato “veil” spring roll, bok choy, coconut curry, vinaigrette tarragon sunflower romesco clamshell mushrooms Whole Roasted Lobe of Foie Gras .150. 38 oz. Beef Porterhouse for Two .89. Seasonal Preparation Chef’s Preparation Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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The Welfare of Ducks and Geese in Foie Gras Production
The Welfare of Ducks and Geese in Foie Gras Production A Summary of the Scientific and Empirical Evidence A Farm Sanctuary Report Farm Sanctuary · P.O. Box 150 · Watkins Glen, NY www.FarmSanctuary.org · www.NoFoieGras.org Introduction Foie gras, a French term meaning "fatty liver," is produced by force-feeding ducks and geese large amounts of meal that enlarges their livers up to 10 times the nor- mal size. In medical terms, ducks and geese raised for foie gras suffer from hepatic lipi- dosis, a pathologically enlarged, physiologi- cally impaired liver. Foie gras was traditionally produced from geese, but the trend in recent years has been toward using ducks, who require less space to house and are slaughtered younger. Only ducks are currently being used in the US to make foie gras. The species of duck used in foie gras production is a hybrid between the Muscovy duck (Carina moschata) and the domestic duck (Anas platyrhnchous). A male Muscovy duck, which is nearly twice the size of a female Muscovy, is crossed with a domestic female duck such as the Pekin, and the result is a sterile hybrid called the Mulard duck. Male Mulard ducks are used for foie gras production, while the females are either killed at birth or raised and slaughtered for meat con- sumption. During the force-feeding process, the duck is grabbed by the neck, and a metal or plastic tube 8 to 12 inches long is inserted down the esophagus. The desired amount of high fat, high carbohydrate corn mash is pushed through the tube and into the duck's esophagus by either a manual or a pneu- matic pump.
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Foie Gras: As Seen from Southwest France Author(S): Jeanne Strang Source: Gastronomica: the Journal of Food and Culture, Vol
Foie Gras: As Seen from Southwest France Author(s): jeanne strang Source: Gastronomica: The Journal of Food and Culture, Vol. 7, No. 1 (Winter 2007), pp. 64-69 Published by: University of California Press Stable URL: http://www.jstor.org/stable/10.1525/gfc.2007.7.1.64 . Accessed: 28/04/2013 20:11 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact [email protected]. University of California Press is collaborating with JSTOR to digitize, preserve and extend access to Gastronomica: The Journal of Food and Culture. http://www.jstor.org This content downloaded from 143.229.237.16 on Sun, 28 Apr 2013 20:11:39 PM All use subject to JSTOR Terms and Conditions politics | jeanne strang Foie Gras As Seen from Southwest France It is strange that the current ethical furor in the But the fall of the Roman Empire seems also to have United States over the force-feeding of ducks and geese has led to a fall in the fashion for fattening birds, although the surfaced after perhaps ﬁve thousand years, during which tradition was continued by the Jews in the Middle East. the practice was never publicly questioned.
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Novikov Miami
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Republic of France As Amicus Curiae in Support of Petitioners
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Foie Gras “
Foie Gras “Fake News”: A Fictitious Rashi and a Strangely Translated Ethical Will Foie Gras “Fake News”: A Fictitious Rashi and a Strangely Translated Ethical Will by Ari Z. Zivotofsky Controversial topics can sometimes lead to contrived sources, i.e. fake news. That is certainly true with the effort by vegetarians to find traditional sources to support their position. In the past I have shown how a booklet claiming Judaism supports vegetarianism was full of misquotes (here here ) and how a “quote” of the Rema was fabricated ( here ). Here I will expose two fake quotes that have been used by vegetarians in the battle against foie gras. Foie gras (pronounced “fwä-grä, meaning “fat liver” in French) is the fattened liver of a waterfowl that grew to 5-10 times its usual size due to gavage. Foie gras, a delicacy today rightly associated with the French who are indeed by far the largest producers and consumers of it, was for much of history an Ashkenazi Jewish expertise. This luxury item has been the subject of a great deal of controversy in recent years. Until its production was banned in 2003 by the Supreme Court, Israel was one of the leading producers in the world. Within the last year, kosher foie gras has begun to be produced in the US for the first time in history. The issue driving the current debate is animal welfare, or in the Jewish world, tza’ar ba’alei chaim. For hundreds of years, in traditional Jewish sources “stuffed goose” was indeed controversial, but not because of animal welfare.
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1 Rabbi Challenges Synagogues to Go Vegan
The pictured: rabbi dr. shmuly yanklowitz rabbi challenges synagogues since 1966 No. 202 to go vegan, page 4 autumn 2017 elul 5777 ‘They shall not hurt nor destroy 1 on all my holy mountain’ (Isaiah) on the renovation of our building, which Welcome to will become Europe’s first Jewish centre dedicated to ethical eating. the jewish From all of us at JVS, we wish you Shana Tovah U’Metukah, a very happy vegetarian new year and sweet New Year. ith Rosh Hashana, the Jewish new year,just around Lara Smallman the corner, we’ve got a very Director, Jewish Vegetarian Society Wspecial cookery corner, packed full of sweet recipes. Find more inspiration on our website jvs.org.uk/ recipes. An increasing number of kosher bakeries offer water challot, which contain no eggs or milk. If you are keen to make your own, we recommend JVS member Jemma Jacobs’ recipe, see the back page. In this issue we meet the inspirational Rabbi who is inviting synagogues to try veganism, see page 4 for the full story. We get a behind the scenes look at what happened on Birthright’s first ever vegan trip over on page 26. Read about the British politicians and the vegan synagogue celebrities who are joining forces to call for challenge, p4 an end to foie gras - a product of immense of cruelty - the liver of a duck or goose fattened by force-feeding corn with a feeding tube, page 6. We are delighted to once again be working with Limmud Conference, newly renamed Limmud Festival, which attracts over 2,500 people to the week-long winter event.
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Welfare Aspects of the Production of Foie Gras in Ducks and Geese Report of the Scientific Committee on Animal Health and Animal
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