If you enjoy foie gras, then you should give our ankimo a try. It's made from monkfish liver and made in house. You should try it if you come by and visit us this weekend. This is the one item on our menu that the longer you leave it out, the better it tastes. But of course, don't leave it out too long. That would be ridiculous. Leaving it to about room temperature is probably optimal. It's very rich and packed with flavor.
