Tribeca Grill

Stellar Bay oysters with fried pig’s tail and pickles. “The first time I tasted pig’s tail, it reminded me of pork back home. Braise the tail with caraway seeds, chicken and veal stocks, mirepoix, thyme, and garlic for five hours. Remove the meat from the bone gently so it doesn’t rip. Take the fatty skin off and keep it separate. Roll the meat in plastic wrap, place it in ice water until firm, then cut it into circles. Dip each disk into egg and panko, then fry in grapeseed oil. Stellar Bay oysters are slightly sweet, briny, and with a distinct long finish to stand up to the pig’s t » More on Tribeca Grill Menu