Chevon and Leah are exceptionally excited about this event. For good reason. The history and the desire to roast a whole leg of beef date back two years ago, when Chevon and Dan were first introduced to us at the West Seattle farmers’ market. Over time, they grew from customers to integral contributors at La Boucherie as artists and provocateurs. As a farm and a restaurant, we have been graced by their enthusiasm, wit, and talent.
In addition to Chevon’s skillful approach to meat, we have Leah Gerrard’s infusion of attention to subtlety. Leah allows the flavors of Sea Breeze Farm meat and dairy to shine while enhancing each plate with local and seasonal vegetables. And lets not forget Leah’s husband, Drew Middlebrooks, who created the amazing vessel which we’ll use to roast the beef.
Oysters and Champagne
House Pâté Plate
whey fermented pickles, roast beef, vache de vashon
Field and Stream
tallow fried smelt and beef, fennel salad, raw beef
Tortellini al Brodo
prosciutto, sausage, mortadella
Chilled Carrot intermezzo
carrot, lemon, ginger
chocolate demi glace
Bread Pudding *
We also have some special tricks up our sleeves, which we will not divulge here. Thank you for your interest in this event. From our House to yours: Happy Holidays!
*gluten free option available