Liver & Onions (rabbit liver, cippolini, brussels sprouts) 8

**Note - this will not be on the menu long but you can never have too much information right...

Brussels sprouts- lightly brined with rice vinegar and orange zest.

Caramelized & charred onions- combined and reduced in smoked chicken stock.

Cippolini - par-cooked in a garlic and jalapeno broth and transferred to a pot with sherry and sugar. The remaining sherry is reduced to produce a glaze for the plate.

Rabbit livers - pan seared after being dredged in corn starch and flour on one side. They are removed from the pan to rest while the onions (both kinds) and Brussels sprouts are heated in the same pan. We drizzle some of the cippolini-sherry glaze on the plate and spoon out caramelized onion, cippolini and Brussels. The rabbit liver goes on top crispy side up and the plate is garnished with chive baton and two bunny ears of fried lacinto kale from the garden.

**steak knife