Grilled Calf's Liver
with roasted vidalia onion, buttermilk mashed potato, rosemary cabernet franc jus
My choice. Quite nice char, but thin slicing meant a need to strike that balance between crisp but leathery skin and a meaty moist center. Thankfully the kitchen was able to execute this properly. There was quite a bit of offal on my plate (equivalent to the fish and cornish hen combined!), meaning more than enough to share. Strangely enough no one wanted any. :P
One thing to note, GZ who's definitely not into liver was willing to try a bite and said it was pleasant (but apparently not enough to take a whole slice).