The boys of Brasstacks – that’s front-of-house guru Matthew Schrage and culinary wiz Marc Sheehan – are planning their next pop-up at the Washington Square Tavern in Brookline. On Tuesday, January 15th, the talented duo, with resident chef Chris Cronin, will be serving a menu showcasing all the various parts (nose-to-tail and everything in between) of an 8 year old dairy cow. Get a rare sneak preview of the evening’s menu (below) to see how busy they’ve been aging, curing, preserving and confiting – all for your dining pleasure. Tickets, priced at $100 apiece, are already on sale online; pick up a pair to get in on the tasty and entertaining evening.

Brasstacks Boston & The Washington Sq. Tavern present:
~ Charcuterie ~
blood sausage ~ pâté en croûte ~ wild game terrine

black truffle crépinette ~ coppa

little john’s bread with house made cow’s milk* butter.

~ The Menu ~
Raw Beef Shoulder & Cured Heart
persimmon, egg yolk, bitter greens

Fisherman’s Brewis
cod head, cow’s milk, dried beef

Stuffed Cabbage… Properly Garnished
sugar beet chutney, mushroom ketchup, anchovy jam

Bone Marrow Bratwurst
brown bread, fermented turnip, cider must

for the first seating…
90-Day Dry Aged Ribeye & Corned Brisket
wild oyster, stout, kale

for the second seating…
90- Day Dry Aged Steamship Round… Carved in the Dining Room
wild oyster, stout, kale

~ Dessert ~
Roxbury Russet Terrine
barley, madeira, buttermilk