Mink and Marrow in the Market Collaboration Dinner

For one night only, our Executive Chef Noelle Prater and Executive Chef Paul Nicolo of Mink, our sister restaurant in Corktown, are cooking a five-course dinner that puts Mink's seafood and our butchery and charcuterie on the same plate. There is one seating and there are 50 tickets. On the menu: Amuse-Bouche | Duo of Oysters: A West Coast oyster served raw with a seasonal condiment, presented alongside an East Coast oyster baked with Marrow's house-made merguez. First Course | Tartare: Local beef and bluefin tuna, each prepared as tartare and served with seasonal accompaniments. Second Course | Crudo: Marrow's house-cured coppa and cured hamachi, finished with leche de tigre. Third Course | Lamb and Clam: Lamb-stuffed pasta with clams and clam sauce, braised greens, and lamb bacon. Fourth Course | Surf and Turf: Beef tongue and Atlantic scallop with brown butter dashi, carrot and Fresno chile purée, and grilled scallion. Dessert | Cannoli: Tallow-fried pastry filled with whipped marrow and mascarpone, garnished with candied salmon skin and pistachio.