7th Annual Head to Tail Dinner Monday March 22 & Wednesday March 24, 2010   Venison pluck fra diavolo ________________________ Salt cured pork liver, egg & peasant pappa ________________________ Oxtail & beef lip terrina, artichokes & tarragon ________________________ Sicilian-style cod tripe & tongue ________________________ Lamb mincemeat pie & lavender-hay ice cream   5-course menu priced at $75 per person, excluding beverages, service & tax. Menu items subject to change Optional wine pairings will be available by the glass or flight