HOUSE MADE PIG BOARD ITEMS (available all day)
I. Chicken Liver Mousse
a. Chicken livers are cured overnight, and then seared. After, they are pureed with sherry, sugar, and caramelized onions. Butter is added to the mousse as it is pureed. The mousse is served on three pieces of crostini and finished with sea salt and fennel powder.
II. Pate
a. Pate is ground pork shoulder with the addition of coriander, cinnamon, nutmeg, and ginger. Onions and garlic are ground up and added to the mix as well. A panade (apple brandy, heavy cream, egg, flour) is introduced to give the pate a smoother texture. Therefore, the pate is not gluten free. The mixture is then wrapped in Benton’s bacon and cooked.
III. Rillettes
a. The process behind rillettes is quite simple, take a specific cut of meat, cure it and then cook it very gently in its own fat. In this case we are using pork shoulder which is cured for 2 days and then cooked in pork fat. The pork shoulder is seasoned with coriander, orange zest, fennel, salt, black pepper, and bay leaf. The confit pork is then shredded and emulsified with more pork fat. The rillette is served in a ramekin which helps with portion control as the rillette method is very rich.
IV. Lardo
a. Lardo is cured fat back. Fat back is a “hard fat” from just under the skin of a pig’s back. The lardo is cured for about 3.5 weeks. The fat back is seasoned with salt, crushed red pepper, rosemary, and thyme. The lardo is done in the Colonnata style. Colonnata is a region that lies in Tuscany, Italy. The most famous lardo comes from Colonnata, where it has been made since Roman times.
V. Porchetta di Testa
a. porchetta made from pig’s head
b. Pig head is de-boned with all meat intact. The meat is rolled back up, the pig’s ears are cut off and used to cover the eyes while the head cooks.
c. The head meat is seasoned and slow cooked.
VI. Smoked Chouizo
i. The chourizo is lightly cured then hot smoked, so it is cooked
ii. It is made using coarsely ground pork fat and meat.
iii. It features pimenton (Spanish paprika) and Piment d’Espelette (spicy pepper from the Basque region in France/Spain.)
VII. Fennel Salame
i. Made with pork, fennel, garlic, and orange zest.
ii. The salame is cured briefly then poached in water, therefore it has a different texture than other cured salame.
VIII. Fromage de Tete
i. Aka Head cheese
ii. Terrine made using the meat of a pig’s head.
1. Terrine is similar to a pate, however the meat in a terrine is more coarsely ground.
iii. The pig’s head will be cooked with mirepoix.
1. Mirepoix=carrots, onion, celery
iv. The mirepoix used will be crushed and added to the terrine.
1. Herbs such as chives, chevril, and parsley will also be used.
IX. Corned Beef Tongue
a. Served during lunch only
b. Beef tongue is brined for 7 days, smoked, and slow cooked
X. Olives
a. Kalamata (Greek), taggiasca (Northern Italian), cerignola (Southern Italian), gaeta (Italian, near Rome), and picholine (Southern French) olives are marinated in dried thyme, dried oregano, shallots, garlic and olive oil.
XI. Red wine jelly
a. The red wine jelly is made from wine, sugar, pectin, lemon juice, and salt. The wine is brought to a simmer, then the pectin, sugar, salt are added and mixed very well. Finally, the lemon juice is added before the entire mixture is brought to a boil. After boiling for about one minute, the mixture is strained then stored in the walk-in to set.
XII. Fig Jam
a. Figs are cooked down with red wine, sugar, and honey. The entire is mixture is brought to a simmer until it thickens. No pectin or thickener is needed as the figs naturally provide the desired texture for the jam.
XIII. Smoked shallot marmalade
a. Shallots are thinly sliced and gently smoked then added to a mixture of apple juice, lemon juice, and sugar, that mixture is then set with pectin.
b. Pectin is a natural ingredient found in many fruits and citrus that causes liquids to thicken in the presence of sugar.
XIV. Jalapeño jelly
a. Jalapeños are seeded and pureed with water and vinegar, this mixture is then added to sugar, lemon juice, and thickened with pectin.
XV. Mostarda
a. Generally a condiment of various fruits (whole or cut into large pieces) preserved in a spicy-sweet mustard-flavored syrup. For ours, the fruit simmers in sweetened wine, and then removed from liquid when cooked. Pickled mustard seeds and vinegar are added to the sweet liquid, which is further reduced before recombining the fruit.
b. Our current preparation includes pears, apples, quince, dried cherries, and raisins.
c. The word Mostarda has the root “mosto” which means “grape must” in Italian. Traditionally unfermented grape juice is used.
XVI. Charred Shishito Peppers
a. Raw peppers are grilled to order. They are Japanese in origin and 1 in 10 is spicy, while the rest are vegetal and sweet.
SALADS
I. Herbs and Lettuces
a. This is a very simple and clean salad made with a blend of lettuces and chicories that will be available based on the season/market.
b. Chicories are bitter leafy greens, both endive and radicchio are chicories. Currently, the lettuces are red leaf, red oak, red mustard, frisee, radicchio, endive.
c. The herbs will be chervil, tarragon, basil, parsley, mint, chives. Chevril is a French herb that is comparable to parsley, but milder in flavor. This blend will change frequently, yet the changes will not be drastic.
d. Despite these minor changes, the herbs/lettuces will always pack a lot of flavor in the greens themselves.
e. It will be dressed simply with a roasted shallot vinaigrette. Shallots are roasted in their skins. This concentrates the flavor as well as brings out the sweetness of the shallots. Additionally, the vinaigrette is made with sherry vinegar, mustard, vegetable oil and olive oil.
II. Stracciatella and Pesto
a. dinner only
b. **allergy alert**
c. House made stracciatella. Stracciatella is a traditional Italian soft cheese. It is a kind of mozzerella that is used as the stuffing for burratta. Stracciatella is made by pulling mozzerella curd and folding in Cloumage from Shy Brothers farm in MA. Cloumage is a fresh, soft cow’s milk cheese that has some serious twang.
d. A pesto will be made using basil, pine nuts, and green garlic.
i. Pinenuts are roasted then pureed with milk.
ii. Green garlic is garlic that hasn’t matured into the garlic cloves that we are familiar with. It is harvested in March/early spring. It looks like a green onion/scallion and lends a delicate garlicky flavor
1. The green garlic bulbs are poached in milk to mellow out the garlicky flavor. The bulbs are then charred.
2. The leafy tops of the green garlic are pickled and served alongside the dish.
iii. Basil is also served two ways: raw and infused in olive oil.
e. Parmesean, Peccorino, and black pepper are all grated and baked together to form a crust and served with the dish to impart a little texture.
f. The dish is garnished with bread crumbs cooked in evoo and garlic, red watercress, radishes (quickly blanched so they are half raw,) and Lola Rosa (an Italian lettuce that is mildly bitter.)
III. Spinach & Endive
a. (lunch only)
b. A mixture of baby spinach, Belgian endive, white and red kohlrabi (shaved, raw), stilton, sliced apple, apple cider vinaigrette.
c. Belgian endive is a small, cigar-shaped head of cream –colored, tightly packed, slightly bitter leaves. It is available year-round, with the peak season from November through April.
d. Kohlrabi is a relative of cabbage; a milder, sweeter, fleshier version of its ancestor.
PLATES (dinner only)
1. Agnolotti di Plin
a. This can be an appetizer for 1-3 people or a lighter entrée for one.
Each portion will contain 7-8 agnolotti.
Each portion will contain 7-8 agnolotti.
b. Agnolotti is a type of ravioli native to the Piedmont (northern) region of Italy.
c. Di Plin: plin means “pinch.” The agnolotti are pinched around the filling to form little pasta packets
d. The agnolotti will be filled with Prosciutto mousse. Prosciutto is groung and pureed with a bechamel sauce. Bechamel=mother sauce made with flour and butter cooked in milk.
e. They will be served with peas, pea tendrils, and a pea and mint puree.
f. The sauce for the dish will be made of stock and butter. The broth used will be made using both Parmesean and Peccorino rinds that is poured over pea pods.
g. Finally, the dish will be served with dehydrated ground Proscuitto that has the consistancy of a powder.
2. Roasted Asparagus
a. **Gluten Allergy** Can be made without gluten.
b. Appetizer sized portion
c. Both green and white asparagus will be used for this dish along with Morrell mushrooms
i. Morrell mushrooms are foraged during the spring. They have a distinctive honeycomb shape and frequently used in French cooking.
d. The white asparagus will be pureed and the green will be roasted in the oven
e. An egg slow cooked for an hour will be served with the dish. The egg will have a rich, custard-like texture.
f. The dish will feature sweatbreads as well. The sweetbreads used will be that of veal, specifically veal thyroid glands. The sweetbreads are prepared via a 3-day process.
i. First the sweetbreads are soaked in milk. The milk will pull out the blood and some of the bitterness of the sweetbreads.
ii. Next, the sweetbreads are poached in court boullion. Court boullion consists of white wine, herbs, and mirepoix (carrots, celery, onions.)
iii. Then the sweetbreads are pressed overnight so they become flat.
iv. Finally, the sweetbreads are dusted in flour and fried.
1. We can skip the flour to make it gluten free.
3. Polenta sulla Spianatoia
a. **Allergy Alert**
b. Vegetarian option
c. “Polenta sulla Spianatoia”= polenta served on a board, family-style. Our polenta will be served on a wooden (charcuterie) board. This is a traditional Italian way to serve polenta. This dish is perfect to share. It is recommended as an appetizer for up four people, though it can certainly be an entrée for one.
d. Two types of cheese will be used: taleggio and grana padano.
i. Taleggio: stinky, soft, cow will be folded into the polenta
ii. Grana padano: hard, cow will be shaved on top of the dish
e. The dish will feature a variety of mushrooms (depending on what’s in season) presented in several different ways.
i. Current mushrooms: oyster, shitake, crimini, white beach, and chanterelles
ii. Mushrooms will be served raw, pan-roasted, pickled, and dehydrated.
iii. A ragu of all seasonal mushrooms will be put on top of the polenta.
iv. The dish also features a mushroom demi sauce. A mushroom stock will be made and emulsified with vegemite to add thickness and a savory element. Vegemite is a condiment popular in Austrialia and England. It is made from yeast extract, a by-product of beer production. Vegemite is strong, salty, malty, slightly bitter, and very savory. Additionally, a puree of roasted shallots will be incorporated into the sauce.
v. Dehydrated mushrooms are blended with almonds, flour, and butter to form a crumble.
f. Raw, thinly sliced crimini mushrooms, petit herbs, and shaved grana padano garnish the dish.
4. Charred Octopus
a. The charred octopus will be served with house made chorizo, green chickpeas, and kalamata olives.
b. This dish is intended to serve as an appetizer for 1-2 guests.
c. The octopus comes from a protected region in southwestern Spain. The constant temperature of the water in this region yields some of the world’s most renowned octopus.
d. One whole tentacle, slow cooked for 4.5 hours will be served. The octopus is also cooked with beef fat.The octopus will be tender, but definitely still has a bite.
e. Chorizo, a pork salami, is made and smoked in-house. It is made in the Spanish style.
f. Dried chickpeas are pureed with mirepoix (carrots, onion, celery) and served alongside the octopus.
g. A warm salad of kalamata olives, fennel, and green chickpeas dressed simply with lemon and olive oil accompanies the dish.
i. Green chick peas are young and have a fresher flavor, similar to peas.
h. A sauce made with black olives and squid ink will finish the dish. Squid ink is black and adds a bit of saltiness.
5. PEI mussels
a. The mussels are from Prince Edward Island, Canada.
b. The mussels are steamed in a sauté pan with jalapeños, SP bacon, shallots, and white wine.
i. The bacon used will be made in house.
c. They are served with grilled bread.
6. SP Bolognese
a. A ground meat ragu that is made in Bologna, Emilia Romagna, Italy. We keep to the traditional style of preparation. First, we sauté diced mirepoix in olive oil. Once it’s translucent, we add ground pork and beef and cook until it is brown and the natural fat has been rendered out. Then we add white wine and reduce until the alcohol is cooked out. Next we add tomato and milk and cook for several hours until all flavors meld together and the meat is tender. To finish the dish, we cook the tagliatelle and toss with the ragu, adding a small amount of butter, and finish with olive oil and parmesan cheese.
b. Tagliatelle are long, thin, flat egg noodles about ¼ inch wide.
7. Pork Tasting
a. Will be served with a spring onion and potato puree, a whole spring onion, and morrell mushrooms, along with a rotation selection of spring vegetables.
i. The current spring vegetable are fiddlehead ferns.
1. Fiddlehead ferns are green in color and have a distinctive circular, spiral shape. They are grassy and nutty in taste.
ii. Spring onion=green onion=scallion
iii. Morrell mushrooms are foraged during the spring. They have a distinctive honeycomb shape and frequently used in French cooking.
b. Zabaione is the sauce used for the dish
i. Some may know this sauce as “sabayon” which is how it is known in the French culinary world. Most iterations of this sauce are sweet and served as/with dessert. Ours, however, does not fit into the dessert category.
ii. This sauce is similar to hollandaise sauce, but it is finished with pork fat rather than butter
1. Hollandaise sauce is traditionally made with egg yolks and liquified butter
c. The dish is finished with vegetable ash. The tops, ends, and other parts of spring vegetables that would be discarded are charred in the oven. These charred bits are then ground up, making up the vegetable ash.
PIZZA (not available during brunch)
I. Pizza dough
a. Our pizza dough is made with 00 Caputa flour, yeast, salt, extra virgin olive oil and water. Our pizzas are very thin, 12 inches across, and are meant to serve 1-2 people.
II. Tomato sauce
a. The tomato sauce is made with San Marzano tomatoes, red wine vinegar, oregano, basil, garlic, salt, and pepper. The sauce is not cooked.
b. San Marzanos are a variety of plum tomatoes. The come from a town with the same name in Naples, Italy and were first grown in the volcanic soil in the shadow of Mt. Vesuvius. They are considered by chefs to be the best sauce tomatoes in the world. Their taste can be described as bittersweet, like high quality chocolate.
III. Margherita
a. Tomato sauce base, mozzarella cheese, and fresh basil.
IV. Spicy Chicken
a. Bleu cheese cream base topped with chicken that is slow cooked in house-made hot sauce, bleu cheese, peppadew peppers, and finished with celery.
V. Broccoli Rabe
a. Garlic cream base and topped with roasted garlic cloves, lemon peel, broccoli rabe, chili flake, and ricotta salata.
b. Broccoli rabe is a vegetable related to both the cabbage and turnip. It is leafy green with 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a pungent, bitter flavor and is very popular in Italy.
c. Ricotta salata (meaning “salty” in Italian) is made by salting and pressing fresh ricotta before aging it for about 3 months. The result is a firm, snow-white cheese that’s similar to feta, though not as salty. It has a sweet, milky, slightly nutty flavor.
VI. Salty Pig
a. **Allergy Alert**
i. The mortadella frequently used on this pizza contains pistachios
b. Crème fraîche (matured, thickened cream, tangy, nutty, rich texture) and mustard base with a rotating selection of charcuterie and topped with arugula, beer caramel, and parmesan.
c. Beer caramel is made by cooking down beer with sugar, star anise, and coriander.
VII. Prosciutto Cotto
a. Tomato sauce based pizza with prosciutto cotto, basil, mozzarella, and Peppadew peppers.
b. Peppadews are sweet peppers from South Africa that resemble a cross between a cherry tomato and a very small red pepper. The flavor is a unique blend of sweet and spicy.
c. Prosciutto cotto is a type of cooked prosciutto. It is brine cured, instead of dry cured, then roasted in steam ovens to preserve tenderness.
VIII. Tarte Flambee
a. This is a classic Alsatian Pizza (Alsace is in Eastern France, adjacent to Germany and Switzerland) particularly from Strasburg which borders Germany. The German name for this pizza is Flammenkushen.
b. It is made with crème fraiche, bacon lardons and onions lightly sautéed in rendered bacon fat. Lardons are small strips or cubes of fat.
c. Crème fraiche is French sour cream. It is less sour than US sour cream and has a higher fat content.
d. Normally the dough for this pizza is more similar to a very thin pie crust but this is our take on a classic.
IX. Mushroom Pizza
a. Will feature more flavorful mushrooms: oyster, cremini, portabella
b. Tomato base with fontina cheese
i. Fontina cheese: raw cow’s milk, moderate, slightly stinky
c. It will be finished with salsa verde and a fried egg
i. The salsa verde is made from the tops of spring onions and spring garlic along with parsely. All items are blanched then pureed.
SANDWICHES (lunch only)
Sandwiches- These new sandwiches are more “foodie” driven and industry driven with the exception on the turkey sandwich being the sort of crowd pleaser as well as the Cuban.
All sandwiches will be served on bread from Iggy’s in Cambridge, MA.
Sandwiches will be served with either Cape Cod kettle cooked chips or a side salad. The salad will be a smaller version of the herbs and lettuces salad.
I. Crispy Pork Head Terrine
a. *Gluten allergy*
b. This is our head cheese sliced, dredged in flour, and fried.
c. Head cheese is made by boiling a pig’s head with mirepoix ( carrots, celery, onions ) for 5 hours, taking the meat off the skull, and putting the meat into a terrine mold with a bit of the cooking liquid to set.
d. The sandwich with be served with housemade mayo
e. The sandwich features pickled vegetable giardiniera. Giardiniera means garden. The vegetables used will vary depending what is in season.
II. Grilled Mortadella
a. **Allergy Alert**
b. This sandwich consists of mortadella, ketchup, sunny side egg, upland cress, and pickled mustard seeds.
c. Mortadella from Zoe’s in Northern California is used. This mortadella CONTAINS PISTACHIOS. Mortadella is a finely ground, cooked, pork salami originating from Bologna, Italy.
d. The ketchup is made by reducing Italian plum tomatoes with molasses, brown sugar, garlic, onions and spices. This mixture is then pureed to the right consistency and seasoned with vinegar.
e. The upland cress will be dressed with pickled mustard seeds.
f. This sandwich will be served on an untoasted ciabatta roll.
g. Think grilled hot dog with a sunny side egg.
III. SP Cuban
a. We will use our pork rillettes(to mimic pulled pork), slow roasted pork including loin and coppa (pork shoulder), prosciutto cotto, Swiss cheese, house pickles, and mustard.
b. This will be pressed on a ciabatta roll.
c. The rillettes are made with pork shoulder that has been cured for two days then cooked very gently in its own fat. The confit pork is then shredded and emulsified with more pork fat. The rillettes are seasoned with coriander, orange zest, fennel, salt, black pepper, and bay leaf.
IV. Smoked Turkey and Bacon
a. The turkey and bacon are both from Zoe’s in Northern California.
b. The sandwich is also served with ranch dressing, melted Grafton cheddar, red leaf lettuce, and peppadew peppers. The ranch dressing is house made.
c. Served on baguette.
V. Prosciutto Crudo
a. Prosciutto crudo is traditional, cured/uncooked prosciutto. We will be using prosciutto di Parma.
b. House made fig jam and housemade mozzarella will be on the sandwich along with arugula and vin cotto.
c. Vin Cotto or “cooked wine” in Italian is from the south of Italy, in particularly Puglia (where burrata is from). They reduce the unfermented grape must of generally a bold red wine like Primitivo. It is slightly sweet with an almost fig taste to it. This is not a vinegar.
VI. SP Preserved Tuna Belly
a. Tuna belly is confit (cooked in fat ) and preserved in olive oil. The tuna is seasoned with salt, pepper, garlic, parsley, lemon peel and olive oil. The tuna is chilled before serving.
b. The sandwich is served in an untoasted brioche roll and garnished with celery hearts, kalamata olives, a little kewpie mayo, and fennel in “pinzimonio”.
c. Pinzimonio is a basic Italian preparation of eating raw vegetables, usually fennel, by dressing them with olive oil, salt pepper and lemon and letting them marinate.
d. Kewpie mayonnaise is made with egg yolks, rather than whole eggs, and it is a bit sweeter than other mayonnaises. It also contains a bit of MSG, so watch out for allergies.
BRUNCH (Sat & Sun only)
I. Two Eggs Any Style
a. Choice of two eggs any style (scrambled, poached, sunny side up, over easy, over medium, over hard), fried potatoes, two strips of bacon, and brioche toast.
b. Brioche is a bread of French origin that is rich with butter and eggs and has a dark, golden, flaky crust.
c. Potatoes are blanched to set the starch, then fried to order and tossed with caramelized onions, spices, and sea salt.
II. Pork Bellly Hash
a. Pork Belly and potato hash served with two eggs over easy, and bacon-braised greens.
III. Baked French Toast
a. Thick cut piece of brioche toast stuffed with a vanilla mascarpone mixture. Dipped in a custard base and cooked in a pan. Topped with nutella and warmed apples. Served with maple syrup.
IV. Pork and Mole
a. **ALLERGY ALERT***
b. Served with crispy tortilla and sunny side eggs.
c. Diced pork, typically pork shoulder but it may change occasionally.
d. Our mole does not contain chocolate. Rather it is made with sofritto, ancho chiles, and Kyle’s special nut butter. Peanuts, walnuts, and almonds are cooked with pork fat and blended.
e. Ancho chiles are the dried form of poblano chiles. Poblanos are mild peppers
f. Sofrito is a Spanish dish consisting of small bits of garlic, onions, peppers, and tomatoes sautéed or braised in cooking oil.
g. Mole sauce is an extremely popular sauce, particularly in Spanish-speaking countries. Mole originated in Mexico. Though many moles exist, all are made with chili peppers.
V. SP Mac and Cheese
a. Baked mac and cheese made with orrechiette pasta, Proscuitto di Parma, sauce mornay, Fontina cheese and peas. Served with choice of fried potatoes or salad (mini version of the herbs and lettuces salad.)
b. Orrechiette (meaning “little ears” in Italian) is a tiny disk-shaped pasta.
c. Sauce Mornay is béchamel sauce. Bechamel is a white sauce made with a roux (butter + flour) and cooked in milk. Fontina, raw cow’s milk cheese, will be added to the sauce as well.
VI. Grilled Cheese
a. Chef’s daily choice of cheese melted between two pieces of toasted brioche. Served with choice of fried potatoes or salad.
VII. Monte Cristo
a. Two piece of brioche are battered in the custard base used for the French toast.
b. Sliced Zoe’s turkey and prosciutto cotto (cooked prosciutto)
c. Gruyere cheese is melted on the sandwich. Gruyere is similar to Swiss cheese
d. The sandwich also gets a bit of Mornay sauce. Mornay is béchamel sauce with grated cheddar cheese and various soft cheese scraps. Bechamel is a white sauce made with a roux (butter + flour) and cooked in milk.
e. Served with a side of house made jalepeno jam with a choice of potatoes or salad
VIII. Slow Cooked Pork
a. Served with polenta, spring vegetables, and 2 sunny side up eggs
b. Mis with a spoon
c. Will be called “polenta” under the brunch screen
d. The pork will be slow cooked and pan roasted
i. The pork will vary depending on what parts of the pig we have in house. Ask the kitchen at the start of each brunch service what parts of the pig will be featured.
e. The spring vegetables will vary depending on what is in season/available at the Copley Farmer’s Market. Ask the kitchen prior to service what vegetables will be used.
f. The polenta will be made with butter, Parmesean cheese, and a bit of chilli flake.
IX. Pecan Sticky Bun
a. Housemade brioche dough (flour, eggs, butter, yeast, sugar, salt) rolled into a bun, glazed with pecan butter, and then baked. Served with a ramekin of crème fraîche.
X. Greek Yogurt
a. Topped with seasonal fruit, fresh basil, honey, and housemade granola. Contains nuts.\
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