City House Sausage (black garlic, rhubarb, cauliflower).....11

Our new plating of the city house sausage pairs the sausage with distinct flavors offered in the way of purees.

Cauliflower puree – Leek scrap, garlic, and cauliflower stems cooked down with Evoo and water. Pureed until smooth

Black Garlic puree – Cauliflower stems charred on the grill, yellow onions sweat in butter until soft. Charred cauliflower is added to the onions and cooked until soft. Puree and add black garlic to taste.

Rhubarb puree – one yellow onion cooked with 2 (peeled) apples. Oce soft puree and add pickled rhubarb to taste.

Once the sausage is sliced and plated with the purees, the dish is garnished with tempura fried shallot rings and arugula.

Allergies: Gluten (fried shallot rings)