CarnivoryCon 2020
Sunday Dinner Feast

Grass Fed, Grass Finished Beef Tasting Menu
Presented by
Chef Andrew Justice

Head, Neck and Shoulder Terrine
Set in Gelatinous Beef Stock
Sprinkled with Crispy Tongue

Rich Beef Consommé
Heart, Kidney, and Liver Faggots

Tartar and Carpaccio
Hand Selected Cuts for Flavor and Tenderness
Whipped Smoked Marrow Butter

Steak Plate
Sirloin, Flat Iron, Rib Cap
Cooked Medium Rare Over Wood
For A Smokey Succulent Finish

Braise Plate
Rolled Brisket Topped with Pulled Cheeks,
And Beef Short Rib Chicharrons