Thrifty Thursday at Craft

Split with Ben:

- Pork croquette with coconut ginger sauce.

- Chicken liver pate and cherries.

- Raw spanish mackerel over Meyer lemon gelee and fennel pollen.

- Warm East Coast oysters in chartreuse hazelnut butter.

- Fried quail served with quince chutney and roast garlic puree.

- Griddled pork belly served with braised peanuts and cranberry mostarda.

- Ragout of duck hearts over farro with a saffron duck egg.

- Aged manchego wrapped in proscuitto alongside sherry syrup and paprika cracker.

Dessert: tiramisu.

Monkey Gland cocktail with gin, lemon, Pernod and grenadine.