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.
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.
V.
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.)
VI.
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.
VII.
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
VIII.
Corned Beef Tongue
a.
Beef tongue is brined
for 7 days, smoked, and slow cooked
b. Finished with grains of paradise- a West African herb that
is peppery and citrus-y.
IX.
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.
X.
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.
XI.
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.
XII.
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.
XIII.
Stone
Fruit Mostarda
a.
Made with peaches and apricots. Peaches are pureed with Gruner Vetliner. This mixture is then boiled to burn off some
of the alcohol. After, pectine
(thickening agent) is added along with mustard seeds, apricots, coriander, and rice wine vinegar.
XIV.
Charred
Romano Beans
a.
Romano beans are locally sourced- Stillman Farm,
Hardwick, MA
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.
New set up
b.
Served with heirloom tomatoes and cucumbers
sourced locally.
i.
Cucumbers will be served raw and grilled.
ii.
Tomatoes are dressed in a tomato vinaigrette.
The vinaigrette is made with raw tomatoes, shallots, rice wine vinegar, and
grape seed oil.
c.
The dish also features cherry tomatoes (that
have been peeled), micro basil, focaccia crouton, smoked eggplant puree, and
botarga
i.
Botarga is cured red mullet (type of fish) roe
sack from Sardinia, Italy. The roe sack
(fish eggs) is salted and cured.
III.
Insalata
di Mare
a.
Seafood salad.
b.
**GLUTEN
AND DAIRY ALLERGY**
c.
Served with local seafood, lemon, cherry
tomatoes, fingerling potatoes, chili, black olives, and patio nepitella.
d.
The seafood will be sourced locally and will
likely change from week to week
i.
The only exception being octopus which we get
from Spain. Octopus will almost always be on the dish.
e.
There will be a puree of lemon peel. Lemon peels
and pith (the bitter, white part of the fruit, under the skin) are blanched
three times to get rid of the bitterness. Honey, salt, and olive oil are then
added to the mix.
f.
Chili aioli will be served as well. Aioli is
mayonnaise with the addition of garlic.
Aleppo pepper (spicy pepper from the Middle East) is bloomed in olive
oil and used to make the aioli.
g.
The dish also features black olives in a couple
of different ways.
i.
There is a black olive-olive oil. Dehydrated black olives are blended with
olive oil to create this.
ii.
There will be a black olive crumble made with
dehydrated black olives, flour, and butter.
h.
The Nepitella is grown right on our patio.
Nepitella is an herb native to Central Italy. It is both minty and basil-y.
i.
Some seafood will be ceviched
j.
Patio herbs are actually herbs grown right on
our patio.
k.
Currently, the dish features raw fluke: a flat
fish similar to flounder. Along with Razor clams (from MA), calamari ( from RI), and mussels.
i.
Razor clams are long and slender and their shell
resembles than of an old fashioned straight razor.
ii.
Fluke will be served raw.
iii.
Shellfish will all be cooked separately in white
wine with garlic and other seasonings.
iv.
Calamari will be grilled then chilled.
IV.
Proscuitto
and Melon
a.
Served with chilled brodo, Aged Balsamic, Figs
b.
**MIS
WITH A SPOON**
c.
Brodo is an Italian term for “broth.” In this
case the broth is made with honeydew melons.
i.
The broth is served chilled. In addition to the melons, rice wine vinegar and salt are
used to make the broth.
d.
Honeydew is also shaved and served on the
dish.
e.
Cantaloupe melon is balled and compressed.
Compressed melon intensifies the flavor.
f.
Proscuitto is featured in two ways.
i.
Is served thinly sliced.
ii.
Prosciutto is ground and mixed with Fontina
cheese and served as a beignet. Beignets are battered, fried morsels of
deliciousness.
g.
There will be two types of figs used: black figs
and white Calimyrna Figs.
i.
Aged Balsamic Vinegar will be served on the
figs.
h.
Olive Oil will be served as a powder on the
dish. Olive oil is combined with tapioca maltodextrin. This compound turns fats
into powder. The powder is light, fluffy, and dissolves as soon as it is eaten.
i.
The dish will be finished with sorrel, which is
a type of lettuce.
III.
Maine Mussels
a.
Served
with summer 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 will
vary depending what is available at the market/in season. Currently, there are
white turnips, white beans, wax beans, and green beans.
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.
III.
Pork Tasting
a.
**nut allergy**
b. Three preparations of pork will
continue to change regularly.
c.
The
dish features farro, apricots, and lemon argumato
d. Farro is cooked in pork stock and
finished with lemon argumato.
i.
Faro
is a short grain that is similar in texture to barley. It has a nice, nutty
flavor.
ii.
Argumato
comes from Southern Italy. Lemons are pressed with olive during the olive oil
making process. It is not an infused or flavored oil.
e. Apricots are cooked in brown butter.
The butter is added to the farro.
f.
Bread
crumbs are mixed with marcona almonds and impart texture to the dish.
g.
There
is also a puree of marcona almonds, peppadew (sweet) peppers, and Calabrian
(spicy) peppers.
h. Baby Red Russian Kale dressed in a
bit of olive oil and lemon argumato and finishes the plate.
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.
Peperonata
a.
Tomato base, goat cheese, spicy sausage,
oregano, peppers.
b.
Peperonata is an Italian dish consisting of
fried peppers.
c.
An Italian style spicy pork sausage is made in
house using fennel, garlic, salt, pepper, and hot pepper.
d.
The pizza has a tomato sauce base and is served
with goat cheese and fresh oregano.
e.
Peppers are stewed with roasted garlic,
shallots, sherry vinegar , and currants. The result is both savory, slightly
sweet, and tangy.
VIII.
Pesto
a.
**NUT
ALLERGY**
b.
The pizza has a garlic –crème base and is served with fresh tomatoes, fried
eggplant, scamorza cheese, and is finished with pesto.
c.
Scamorza is an Italian cheese similar to
mozzarella. Many times, scamorza is smoked, we are using the smoked variety for
this dish.
i.
This cheese has a much stronger flavor than
mozzarella. During the cheese making process the curd matures in its whey for a
relatively love period, which gives it its stronger flavor.
d.
The pesto is made with basil, garlic, pinenut,
parmesean, and pecorino. All of these ingredeints are then emulsified with
olive oil.
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.
Corned Beef Tongue
a.
Beef tongue is brined
for 7 days, smoked, and slow cooked. The tongue is them warmed in pork jus. The
jus is made by roasting bones and red wine and reducing the liquid, it is then
combined with pork stock.
b. Tonnato sauce is a creamy sauce made with tunda, the sauce
has is similar in consistency to mayo. Tuna belly is pureed with anchovy, egg
yolk, and olive oil.
c.
The sandwich is
served open-faced on garlic bread. Iggy’s ciabatta is brushed with garlic and
olive oil then grilled.
d. The sandwich is finished with capers, cornichons (small
pickles), parsley, chives, and black pepper.
e. The sandwich is a play on a classic Italian sandwich: Veal
and Tonnato sauce.
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
a.
New set up
b.
**NUT
ALLERGY**
c.
The sandwich will be served with a sun dried
tomato pesto that is made with pinenuts, garlic, and olive oil.
d.
Basil aioli is made using basil that has been
blanched (to retain the color of the herb), egg yolk, garlic, and olive oil.
Aioli is a mayonnaise made with garlic.
e.
The sandwich will also have baby kale that is
dress with olive oil and lemon.
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.
The
Italian
a.
**Nut
allergy alert**
b.
This sandwich is served with soppressatta (dried
pork salami), spicy coppa (cured pork shoulder), and Mortadella (CONTAINS
PISTACHIOS.)
c.
It is served with cacciocavallo cheese, Cherry
tomatoes, capers, black olives, and a tomato vinaigrette.
i.
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.
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 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 truffles. 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.
Polenta and Eggs
e.
The
polenta will be made with scamorza. Scamorza is an Italian cheese
similar to mozzarella. Many times, scamorza is smoked, we are using the smoked
variety for this dish.
i.
The polenta will be
formed into cakes and fried.
b. It was be served with sautéed chantrelle mushrooms and
crispy (pan fried) oyster mushrooms. Additionally, there will be cherry
tomatoes, grilled corn, and summer onions.
c.
House made lardo will
also be featured. Lardo is cured pork back fat.
d. The sauce on the dish is made from pork stock, butter, and
thickened corn juice.
e. Lastly, there will be a slow cooked egg. The egg will look
like a poached egg, it will be slightly runny, but it will have a custard-like
consistency.
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.
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