Misti Norris
Petra and the Beast | Dallas | September 2021
Featured Dishes
Charcuterie Board: Fig Leaf Lonza Cotto, Kale and Sunflower Seed Terrine, 40-hour Koji-Inoculated Tri-Tip Bresaola, Pressed Pig Ears, ‘Nduja on Focaccia, Charred and PIckled Cauliflower, Coppa, Cottage Ham, Summer Pepper Sofrito Scrapple, Chicken Liver Mousse, Petra Mustard, Black Pepper and Black Curry Lardo, Pancetta Steccata, Peach Jam, Crackers
Confit Tomatoes, Cheese Oil, Smoked 4th of July Demases Farms Tomatoes, Smoked Petit Mixed Heirloom Tomatoes, Blackland Prairie Port Pancetta, Baked Red Chip, Tomato Water, Pickled Tomato Seeds, Parmesan and Flatbread Miso Emulsion, Caramelized Tomato Powder, Basil
Smoked A Bar N Beef Tongue, Curried Poblano, Shishito Conserva, Shallot XO, Charred Pickled Poblano, Barley Chip, Crispy Cured Tongue Chips, Garden Mint
Cavatelli, Szechuan-Stewed Pecan, Garden Mint, Sherry Pecan Emulsion, Dragée Pecans, Marigold Glaze
Photography by Will Blunt
