HOUSE MADE PIG BOARD ITEMS (available all day)
I.
Chicken Liver Mousse
a.
Chicken livers are
cured overnight, 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.I
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. In Colonnata, marble casks are
loaded with fatback and herbs, such as fennel, rosemary, thyme, sage, and red
pepper. These are the same herbs we use to make our lardo.
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 Chourizo
a.
The chourizo is
lightly cured then hot smoked, so it is cooked
b. It is made using coarsely ground pork fat and meat
c.
It feature pimento (
Spanish paprika ) and Piment d’ Espelette (spicy pepper from the Basque region
in France/Spain.)
VII.
Fennel Salame
a.
Made with pork,
fennel, garlic, and orange zest
b. The salame is cured briefly then poached in water, therefore
it has a different texture than other cured salame.
VIII.
Fromage de Tete
a.
Aka Head Cheese
b. Terrine made using the meat of a pig’s head
i.
Terrine is similar to
pate, however, the meat in a terrine is more coarsely ground.
c.
The pig’s head will
be cooked with mirepoix (mirepoix= carrots, onion, celery)
i.
The mirepoix used
will be crushed and added to the terrine.
d. Herbs such as chives, chervil, and parsley will also be used
IX.
Corned Beef Tongue
a.
Served during lunch
only
b. Beef tongue is brined for 7 dayd, 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.
Jalapeno 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.
STARTS
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, and 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.
Spinach and 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.
II.
SP Goat Milk Burrata
a.
Served
with strawberries, Calabrian chilis, and pistachios.
b. Burrata is a soft cheese, native to
Puglia, a region in Southern Italy. Burrata means “buttered” in Italian. The outside of burrata is harder than the
inside. The outside acts as a shell for the creamy inside of the burrata. The
outside part is made using cow’s milk mozzarella. The inside is made using
goat’s milk. We will be using goat’s
milk from Coach Farm in Upstate New York. Coach Farm is owned by Mario
Bartali’s in-laws.
c.
Strawberries
are from Pell Farm in Connecticut. The
fruit will be pickled in rice wine vinegar, sugar, and water.
d. Calabrian chilis are small, red
peppers from Calabria, a region in southern Italy. The
peppers are complex:
spicy, smokey, salty, fruity. The peppers will be served as a puree on the side
of the dish. The peppers are pureed with
strawberries and the liquid used to pickled the strawberries used in the dish.
e. Pistachios will be served two ways:
as a creamy puree and whole. The whole pistachios will be spiced.
f.
Shaved
asparagus and rhubarb will be featured along with micro basil and watermelon
radish.
g.
Finally,
dehydrated focaccia will be added to impart texture to the dish.
III.
Beef Carpaccio
a.
Served
with bone marrow, Fine Herbs, and Porcini conserva.
b. The cut of beef used is called the
eye of the round. Think of it as beef’s
answer to prosciutto. This cut comes
from the hind quarters of the cow.
i.
The
meat is sliced very thin, seasoned with salt, pepper, olive oil, lemon, and
served raw.
c.
Porcinis
are a type of mushrooms that have a brief growing period in spring and a longer
one in the fall. The porcinis used are harvested during the spring from
Oregon. They are preserved in a vinegar
pickle then dressed with olive oil, thyme, and chili flake.
d. Bone marrow, coming from the shin
bone of a cow, is pushed out of the bone.
The marrow is covered in a mixture of flour, breadcrumbs, and eggs then
fried.
e. There are two overarching categories
pertaining to herbs. There are strong herbs (ex: rosemary) and mild/fine
herbs. Fine Herbs used on the dish are
parsley, chervil, tarragon, and chives. These herbs are made into a salsa verde
using garlic and water only.
f.
Additionally,
upland cress and Parmesan cheese finish the dish
IV.
Polenta Sulla Spianatoia
a.
Served
on a board with lamb bacon, fava beans, carrots, and Pecorino Sardo.
b. Mis with a spoon.
c.
The
polenta is cooked with water, butter, and salt.
It is finished with Pecorino, a hard sheep milk cheese from Italy.
d. Carrot tops are roasted and served
alongside thin ribbons of carrots dressed in vinaigrette.
e. Fava beans and pickled black currants
are featured in the polenta. Fava beans are glazed with chicken stock, butter,
and mint.
f.
A
caraway cracker is served with the polenta.
The dough for the cracker is made without yeast and put through the
pasta machine so it is super thin.
g.
The
lamb bacon is made in house. Lamb belly
is brined for 3 days, then Activa is added and the meat is tied up. Activa is
an enzyme known as transglutaminase. Transglutaminase, or Activa, has the
ability to bind proteins together. The
meat is then smoked, slow cooked, and seasoned with salt and pepper.
V.
Maine Mussels
a.
Served
with spring vegetable Minestra, Ditalini, and Aleppo.
b. Mis with a spoon
c.
Dairy allergy
d. Mussels are served without a shell.
e. Minestra is broad Italian term
encompassing lighter soups, or vegetables cooked in stock. The vegetables used
in the dish are grilled escarole, celery hearts, artichoke hearts, snow peas,
onions, and garlic.
f.
Ditalini
is short, tube-shaped pasta. We do not make this pasta in house. Will be over
cooked, dehydrated, then fried.
g.
Aleppo
is a spicy, typically ground, pepper with its roots in Middle Eastern cuisine.
h. A broth made from mussels, clams,
butter, and olive oil will be poured table side.
MAINS
I.
House Made Cavatelli
a.
Served
with spicy sausage, young broccoli, and garlic.
b. Cavatelli is a type of short pasta
with defined ridges. Cavatelli is an eggless pasta originating in Puglia, the
“boot” of Italy. The pasta is made in house.
Three different kinds of flours are used: Semolina, Durum, and 00. These three flours
all contribute different characteristics to the pasta dough. The Semolina gives
the pasta a nice texture. The Durum makes the dough stiff. The 00, a special,
very fine Italian flour, makes the dough smooth.
c.
Young
broccoli comes from Siena Farms from the Copley farmer’s market. Young broccoli
is mild, sweet, and tender.
d. Pork sausage is made in house using
pimenton (Spanish paprika,) piment d’espellette (a spicy peper from the Basque
region of France,) thyme, and garlic.
e. The sauce is made by searing the
sausage in a pan, taking it out, then deglazing the pan with chicken
stock. After butter, olive oil, and
Parmesean are added.
f.
The
dish is finished with Ricotta Salata. Ricotta salata is salted, pressed, dried
ricotta.
II.
Hanger Steak
a.
Served
with squash blossoms, potatoes, lemon, and bagna cauda.
b. Mis with a steak knife.
c.
Gluten
free, Dairy allergy, Soy allergy
d. Ask guests for a temperature on the
steak. We recommend serving the hanger steak medium rare. It is a 9 ounce portion of steak
i.
Temperature
Cheat Sheet:
1. Rare: cold, red center
2. Medium rare: slightly warm, light red
center
3. Medium: hot, pink center
4. Medium Well: light, pink center
5. Well:
no pink in center
e. Hanger steak is sometimes known as
“butcher’s steak.” Butchers would take this cut of meat home rather than sell
it because it is so flavorful. Hanger steak gets its name because the muscles
comprising this cut of meat “hang” from the diaphragm of the steer.
f.
The
steak will be pan roasted. The steak will initially be cooked in grapeseed oil.
Grapeseed oil has little/no taste or smell, it is also allergy free. After, butter and thyme are introduced and
the steak is finished in these ingredients.
g.
There
will be 3 kinds of squash on the dish: squash blossoms, patty pan squash, and
zucchini.
i.
Squash
blossoms will be stuffed with Caciocavallo cheese. The blossom will then be sautéed
so the flower wilts and the cheese melts inside.
1. Caciocavallo cheese is long, slender,
and cylindrical in shape made with stretch curd. Provolone is a common example
of caciocavallo cheese. Years ago, caciocavallo was transported to market via
horseback. The shape of the cheese was conducive to this mode of
transportation. A notch in the top of the cheese was used to accommodate a rope
that would be tied around the cheese and slung over the horse’s back.
ii.
Patty
Pan Squash
1. Patty pan squash are small, yellow,
and shaped like a dreidel. The squash is similar to summer squash and has a delicate
flavor.
2. The patty pan squash will be
pan-roasted
iii.
Zucchini
1. The zucchini will be served raw and
marinated in lemon, olive oil, salt and pepper.
h. Bagna Cauda is a warm dip/sauce
native to Piedmont, a region in Northern Italy, but it is eaten all over the
country. Bagna Cauda is made with anchovies, garlic, olive oil, and butter.
Anchovies are cooked with milk to take out some of the “fishiness.”
i.
Versawhip will be added to lemon juice to
create a foam. Versawhip is a soy protein that reacts with water to create a
foamy/frothy texture.
j.
The
potatoes are cooked with beef fat, butter, rosemary, and thyme. After, the potatoes are battered and
flash-fried, tempura style. The batter is made with rice flour, soda water, and
baking soda. The potatoes are crunchy on the outside and softer on in the
inside.
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 thing, about 12-14 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.
III.
Margherita
a.
Tomato
sauce base, mozzarella cheese, and fresh basil.
IV.
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.
V.
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.
VI.
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.
VII.
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.
VIII.
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.
I.
Tartufata
a.
Served
with fresh Italian truffles, Taleggio, potatoes, and SP Pancetta.
b. Tartufata means “truffled.”
c.
The
base is a mornay sauce. Mornay is béchamel sauce with cheese added, in this
case the cheese is Taleggio. Béchamel is roux (flour and butter) cooked in
milk.
d. Taleggio is a washed rind cow’s milk
cheese from Italy. The cheese is soft and stinky.
e. Raw Russet potatoes will be grated
over the pizza before it goes into the oven.
f.
After
coming out of the oven, the pizza gets finished with house made Pancetta. The
pancetta is not cooked. Pancetta is salt
sured pork belly with peppercorns.
g.
Finally,
summer truffles from Tuscany, Italy are grated over the top of the pizza.
SANDWICHES (lunch only)
All Sandwiches will
be served on Iggy’s bread.
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”
i.
Pinzimonio
is a basic Italian preparation of eating raw vegetables, usually fennel, by
dressing them with olive oil, salt, pepper, lemon, and letting them marinated
c.
Kewpie
mayo 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 Belly Hash
a.
Pork Belly and potato
hash served with two eggs over easy, and bacon-braised greens.
III.
Baked French Toas
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
e. 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.
f.
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.
g.
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.
**Allergy Alert**
b.
Topped with seasonal
fruit, fresh basil, honey, and housemade granola. Contains nuts.
