14th Annual Offal Dinner

Since 2013, Table, Donkey and Stick has hosted our unofficial Halloween celebration with an offal dinner.

Whole-animal cooking is at the center of what we do at Table, Donkey and Stick, and this is the one night we go all the way with it. Chef Matt Saccaro and our talented team have created a special prix fixe menu honoring the less sought after (but most delicious) cuts we commonly know as offal. It lands the day after Halloween, which suits the menu.

Sunday, November 1st

Sweetbreads and veal liver croquette
Smoked pork jowl, honeynut squash

Lamb heart tartare
White anchovy mayo, capers, mint

Beef tongue pastrami
Rye focaccia, Dijon aioli, sauerkraut

Polenta taragna
Duck gizzard ragu, roasted Jimmy Nardello, pine nuts

Bomboloni
Bone marrow custard, pork blood and cherry glaze

Tickets are $55 per person. Pick the time that works for you. It’s a small room and a crowd that comes back every year, so seats go.