lunch and brunch changes 9.15.13

BRUNCH AND LUNCH CHANGES 9.15.13

BRUNCH

I.                    What came off: French Toast, Mole, Herbs and Lettuces

II.                  Lamb Coratella and Eggs

a.       Mis with spoon

b.      Classic Italian dish

c.       Made with lamb offal: tongue, belly, sweetbreads (thyroid.) First, all are cooked separately. Then, all are braised in fresh tomato sauce together. Mint and Pecorino (hard sheep milk cheese) are added into the mix as well.

d.      The lamb offal and tomato sauce will be topped with 2 slow poached (aka 60 minute eggs.) The eggs are poached in water at a low temperature for 60 minutes.  The resulting egg Is almost custard-like, but the yolk is still a little runny.

e.      Finally, the dish is finished with raw sunchoke for texture. Sunchoke is the stem of a sunflower.

f.        The dish is served with grilled bread.

III.                Bread Pudding

a.       Mis with spoon

b.      Dairy, nut, gluten allergy

c.       Iggy’s brioche (rich bread make with eggs) is soaked in a crème anglaise flavored with vanilla bean and orange zest. Crème anglaise is made with eggs, cream, sugar and is similar to a custard.

d.      A selection of fall fruit will be served. Currently, the fruit is apples and pears.  The fruit will be melon-balled and poached in apple cider and variety of nuts. One whole poached pear will be served as well.  The nuts will vary depending on what is in house. Currently, pinenuts, pistachios, hazelnuts, and pecans are being used.

e.      The bread pudding is served with a little yogurt as well.

 

LUNCH

I.                    What came off: Mortadella sandwich, Domestic board, old Beef Tongue sandwich

II.                  Cured Board              

a.       Soppresata- dry cured pork salami

b.      Prosciutto di Parma

c.       Grana Padano

                                                               i.      Hard cow’s milk cheese from Emilia Romagna, Italy.

                                                             ii.      It is similar to Parmesean.

                                                            iii.      Name “grana” stems from the Italian word for “grain” because of the cheese’s distinctively grainy texture.

d.      Eggplant sott’aceto

III.                Tarte Flambee Pizza

a.       See dinner description

IV.                Pork Belly Sandwich

a.       Served with apple, camembert, kohlrabi, and mustard dressing.

b.      Camembert is a soft cow’s milk cheese with a bloomy rind, very similar to brie.

c.       The kohlrabi and apple will be served raw.

                                                               i.      Kohlrabi is a vegetable in the cabbage family. The taste/texture of kohlrabi is similar to cabbage, but kohlrabi is milder and sweeter.

d.      It is served on ciabatta bread.

e.      The pork belly will be confit’d

f.        The mustard is made with the apple cider vinaigrette from the Spinach and Endive salad and mustard.

V.                  Corned Beef Tongue Sandwich

a.       Served with house-made Russian dressing, sauerkraut, and Swiss cheese.

b.      Sauerkraut is fermented cabbage.

c.       It will be served on Rye Bread.

d.      The Russian dressing will be made with mayonnaise, ketchup, and sauerkraut juice.

e.      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.

f.