Shock Your Palate with Petite Maison's Offal Halloween Menu
Sweetbread and trotter crepinette topped with fried chicharrones (Offal Halloween 2010)
Halloween can be enjoyed by dressing up in crazy costumes, decorating your house with skulls and cobwebs, or passing out candy to the kiddos. But if you ask us, the best way to celebrate any occasion is with food. Frighten your palette in the best way possible -- eating delicacies that might freak you out a little (ok, maybe a lot). Although it's offal-ly packed with hearts, livers, and glands, Petite Maison's third annual Offal Halloween menu is not just for the culinary adventurous. Chef James Porter promises that all five courses are designed to be all treat and no trick.
Can't stomach the idea of eating innards? Petite Maison has something special in mind for you. too. Thanks to the popularity of its limited edition prix fixe menus in the past, the restaurant will now be crafting a weekly prix fixe option to offer in addition to its regular menu (which also changes seasonally -- fall items like roasted parsnip and truffle soup have just been added). Each week will bring a new three-course menu, offered for $55 per person; wine pairings are an additional $25. This week features seared sea scallops, crispy veal sweetbreads, and roasted Colorado lamb chops.
Offal Halloween Dinner Available Thursday, October 25th to Wednesday, October 31st
Amuse Bouche headcheese with wholegrain mustard
First Course lamb heart tartar with white anchovies, preserved lemons, rainbow valley poached egg and pumpernickel Burgundy - Maison Ambroise - Bourgogne
Second Course braised cockscomb and kidneys with black truffle Beaujolais - Roux Pere & Fils - Beaujolais
Third Course veal sweetbreads and tongue crepinette with grilled liver Cinsault - Domaine Faillenc - Languedoc
Dessert foie gras crème brûlée Vidal-Fleury - Muscat de Beaumes-de-Venise
$60 per person plus tax and gratuity + $15 for wine pairings
The first Offal Halloween menu, offered only on the October 31, 2010, sold out completely. Last year's was served over the entire holiday weekend -- and also sold out. This year there is an entire week to enjoy the limited menu, and reservations are highly recommended. Call 480-991-6887, or book online with a note specifying "offal."
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