Brains. Hearts. Entrails. These items seem a good base for a Halloween costume or menu, and indeed those are some of the course offerings that Table, Donkey and Stick (2728 W. Armitage Ave., 773-486-8525) is serving up Oct. 31 during its annual offal-themed Halloween dinner ($60).
Keeping in line with the restaurant’s seasonal, Alps-influenced fare, chef Scott Manley’s seven-course menu begins with veal brain croquette. It’s followed by fried shrimp head with monkfish liver mousse, lamb heart tartare served with lamb fries and french fries, pig ear terrine dressed with warm trotter vinaigrette, foie ‘nduja with pickled duck tongues and toasted baguette, and chicken liver malt with chicken skin toffee. Of course, it wouldn’t feel like a proper Halloween celebration without a treat: their seventh course is a take-home goody bag of caramel corn chicharrones.
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Reservations are available between 5 p.m. and 10 p.m. and can be booked online (tabledonkeystick.com) or call 773-486-8525.