Pork Belly (kalamata-walnut butter, fingerling potato, yogurt) 7

Dry Cured Pork Belly with Kalamata walnut butter, fingerling potato and yogurt.

Pork belly - has been cured with tumeric, coriander, and black pepper for approximately 6 months.

Kalamata butter - Kalamata olives pureed with garlic confit and walnuts with a little lemon juice. Cold butter is added at the end and emulsified in the blender.

Potatoes - fingerling potatoes confited in peanut oil and served warm tossed in Bulgarian yogurt and chives (very heavy on the chive). They are topped with a very thin slice of pickled pepper and a sprig of fried parsley.