Roasted Grass-fed Marrow, Water Cress, Celery Leaves, Pea Tendrils, Parsley, Brussels Sprout Leaves, Heirloom Red Carrot, White Shallot, Hazelnuts, Lemon Vin.
Just as grass-fed beef tastes much better than the conventionally raised garbage, so does the marrow within it's bones. You'll typically see marrow presented roasted and served still in the bone. I decided to roast the bones the same way rubbing them with salt, pepper and oil first. But once they were roasted I pushed the marrow pieces out of the bone, re-seasoned them and quickly seared them. I topped each piece with maldon salt and thinly sliced shallot.
I didn't do anything to the greens aside from rinsing and trimming them. I just arranged them neatly around the plate. I complimented them with some crushed hazelnuts and a lemon vinaigrette.
Grass-fed Marrow Bones - Hillacres Pride
White Shallot - Blooming Glen Farm
Organic Pea Shoots - Queen's Farm
Organic Water Cress - Culton Organics
Organic Red Carrot - Root Mass Farm
Organic Parsley - Root Mass Farm
Organic Brussels Sprouts - Culton Organics