For the month of October, Prune celebrates their ten-year anniversary (impressive!) with a rotation of three special prix fixe menus ($53). Today brings an end to the first menu, in which an extravagant meal of monkfish liver with buttered toasted, braised rabbit legs in vinegar sauce, and roasted beet aioli is followed with a wedge of Brenton Butter Cake. Golden, flaky and simply sublime with a sip of the accompanying glass of muscat.
After this, look out for sweet endings of Pistachio Pithiviers with Buttermilk Ice Cream (from 10/14-10/20) and Lemon Curd Pavlova (10/21-10/27).
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