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.
Ventresca
a.
Italian
style pork belly. Made in-house, sliced thin.
b. Ventresca means belly. This is a very
luscious meat.
IV.
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.)
V.
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
VI.
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.
II.
Wild Boar Cacciatorini
a.
Made
in house, half boar, half domestic pig.
b. Cacciatorini is an Italian salami
known as “hunter salami.” It is a small,
rustic salami that was carried by hunters on their excurions to be eaten as a
meal/snack.
c.
It
is a very autumnal salami. Its made with juniper, allspice, nutmeg, and a
little cayenne.
III.
Coppa di Testa
a.
Made
in house using a pig’s head. All of the head is used, excluding the brain and
eyes.
b. Style of salami common in Rome and
Central Italy. Made using pig head. The meat is cut coarsely and put into
casing and sliced thinly.
c.
The
meat is raw when it put into an artificial casing. This is then slow cooked and
the artificial casing is removed.
CHEESE
I.
Manchego de Corcuerca
a.
Semi-
hard sheep’s milk cheese from La Mancha, Spain.
b. Corcuera is a leading manchego
producer in La Mancha.
c.
This
cheese is aged for 3 months, so it is still on the fresher side for a manchego,
it is also not as firm as other varieties of this cheese.
d. Rich, buttery, young, moist, and
slightly sweet.
e. Pair with medium body reds and acidic
round outs (like the mostarda.)
II.
Comte
a.
Raw
(unpasteurized) cow’s milk, semi hard, Alpine, from Jura Mountain range in
France
b. This is the French answer to
Grueyere. Probably the most popular cheese in France.
c.
This
is a versatile, slightly funky cheese
d. Pair with a brown ale.
III.
Dorset
a.
Raw
( unpasteurized) cow’s milk cheese, semi soft, from West Pawlet, Vermont.
b. This is a washed rind cheese,
therefore it is on the softer side and has some stank to it. It is roughly
based on Taleggio.
i.
This
cheese is aged and allowed to dry out a bit. This intensifies the flavor and
also makes it firmer than other washed rind cheeses.
c.
It
is rich, buttery, earthy, nutty, farmy, and stinky.
d. Pair with a stout, cider or the
Jacobins Rouge.
IV.
Pantaleo
a.
Goat’s
milk, hard, from Sardinia, Italy.
b. This is a smooth, firm, drier cheese.
It is clean, herbaceous, lemony, floral, and a bit sweet.
c.
Pair
with lighter white wines, like Vermentino, or light red wines.
V.
Valdeon
a.
From
Leon, Spain: Cow and Goat
b. This is a blue cheese. The goat milk makes this cheese a bit lighter
than other blue cheeses, which is great for the summer months.
c.
This
cheese is semi-firm but it has a very pleasing creaminess and starts to melt
relatively quickly. It is spicy, peppery, and strong.
VI.
Epoisses
a.
From
Burgundy, France
b. Raw cow’s milk, not pasteurized
c.
Washed
rind, rind washed with brandy
d. Funky cheese, definitely the
stinkiest on the menu
e. Unctuous, creamy texture
f.
Pair
with a crisp beer. The carbonation of the beer with act as little scrubbers and
act as a foil to the fatty/mouth coating quality of the cheese
ROUND OUTS
I.
Olives
c.
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.
VII.
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.
VIII.
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.
IX.
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.
X.
Grape Mostarda
a.
The word Mostarda
has the root “mosto” which means “grape must” in Italian. Traditionally unfermented grape juice is
used.
b. Grape on grape on grape. This mostarda is made
with red wine, fresh grape juice, and red wine. Red and cotton candy grapes are
used, cotton candy grapes add a pleasant sweetness. Mustard oil and seed are
added along with honey, the mixture is thickened with pectin.
XI.
Mushroom Conserva
a.
Conserved variety
of mushrooms that are lightly pickled in sherry vinegar and tossed in olive oil,
fresh thyme, chili flake.
b. White beach, chatrelle, oyster, and cremini
mushrooms are used.
STARTS
I.
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.
Pear and Pecorino Salad
a.
Dairy and nut allergy.
b. Features baby kale, toasted hazelnuts, black
pepper.
c.
Pecorino Romano
is used. This is a bold, hard sheep milk cheese. It is much stronger than the
pecorino di Pienza.
d. The pears are compressed with ginger.
e. It is served with Pecorino dressing that is
made by combining the cheese and olive oil.
II.
Ribollita Soup
a.
Mis with a spoon, cannot be made vegetarian
b. Features house made Stracciatella and Nduja.
c.
Very traditional
Tuscan soup that translates to “re-boiled.” It is a Tuscan bean and bread soup.
It is called “reboiled” because day old bread would be used to make the soup.
This is a great summer to fall transition dish.
d. There are four types of beans: lentils, coco
beans, cannolini, and chickpeas. The
bean, mirepoix (carrots, onion, celery), and swiss chard are all cooked with
pork stock.
e. Nduja is not made in house. Nduja (en-doo-shya)
is a spicy, spreadable, lightly smoked pork sausage from Calabria in Southern
Italy. It is made of pork pork fat, and
chiles. It is loosely based on Andouille sausage from France.
III.
Maine Mussels
a.
Mis with a spoon, and bowl for shells.
b. Features corn, fingerling potatoes, and pork
belly.
c.
Mussels will be
served in the shell, in a broth, with bread.
d. The pork belly is confit’d, smoked, then cut
to look like bacon. It will have a much different texture than bacon, however.
e. The broth is made of mussel stock, white wine,
and a little cream and butter.
PASTA
AVAILABLE IN SMALL AND LARGE PORTIONS
I.
House Made Cavatelli
a.
Served
with spicy sausage, 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.
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.
d. 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.
e. The dish is finished with Ricotta
Salata. Ricotta salata is salted, pressed, dried ricotta.
II.
Tonnarelli
a.
Tonnarelli is the
name of the pasta shape. It is a square
spaghetti.
b.
Cacio e pepe is a
classic Italian sauce made from cheese and black pepper. The cheese used is pecorino, which is a hard
sheeps milk cheese.
c.
This is a
traditional dish made with a little pasta water, high quality olive oil,
pecorino, and black pepper.
III.
Pizzocheri
a.
The dish features
buckwheat pappardelle. Pappardelle is a broad, flat pasta, similar to a wide
fettuccine. Buckwheat is a type of
grain, it is actually gluten free, HOWEVER
the dish is NOT gluten free. Buckwheat gives the pasta its blackish color.
b.
The pappardelle
is served with braised rabbit, local cabbage, and sage.
c.
The hindquarters
of the rabbit are used.
d.
Savoy cabbage
from Sienna Farms is featured as well.
e.
Both the cabbage
and the rabbit are braised in chicken stock, white wine, and mirepoix (carrots,
onions, celery.)
i.
This braising
liquid will serve as the sauce for the pasta.
IV.
The dish will be
finished with Stravecchio cheese. Stravecchio is a hard, nutty cow’s milk
cheese.
MAINS
V.
Local Bass “Acqua Pazza”
a.
Features: tomato
broth, fennel, leeks, caper berries
b. Mis with
spoon
c.
Acqua pazza means
“crazy water” in Italian.
d. The fish will be on top of fregola sarda,
leeks, charred pearl onions, caper berries, fennel, and lemon argumato.
i.
Argumato
comes from Southern Italy. Lemons are pressed with olive during the olive oil
making process. It is not an infused or flavored oil.
ii.
Fregola
sardo is a short, ball-shaped pasta from Sardinia, ITA. It is similar to
Israeli cous cous. The fregola will be toasted, which brings out a nutty
flavor.
iii.
Capers are
pickled buds, caper berries are the fruit that the buds will eventually mature
into. They are pickled as well.
iv.
Leeks are part of
the onion/garlic family.
e. A tomato broth will be poured tableside.
IV.
Pork Tasting
a.
Mis with a spoon and a steak knife
b. Features: roasted grapes, swiss chard,
cauliflower
c.
This is a play on
a classic Italian dish of grapes and sausage.
d. Swiss chard is 1) sautéed 2) the stems are
pickled.
e. Cauliflower is 1) pureed 2) the florets are
seared.
f.
There will be a
selection of grape varieties. Grapes will be roasted in the sauce for the dish.
i.
Currently, there
are champagne grapes, concord grapes, and cotton candy grapes.
g.
There will be a
broth-like sauce (hence the need for a spoon.) The sauce will be made of white
wine, Banyal’s vinegar, and pork jus.
i.
Banyal’s vinegar
is from a coastal town in Southern France known for a slightly sweet wine made
from Grenache. These grapes are used to
make vinegar that is aged for 4-6 years in oak barrels. The vinegar is slightly sweet, slightly
bitter, and nutty.
ii.
Pork Jus is
reduced pork stock and drippings.
h. The dish is finished with grapenuts to impart
texture.
i.
Grapenuts are
made from grapes, nor are they made from nuts.
ii.
Grapenuts are
made from malted barley flour, barley syrup, and a bit of yeast.
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.
IX.
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.
The
base of the pizza is the garlic-crème fraiche base.
i.
Crème
fraiche is French sour cream. It is less sour than US sour cream and has a
higher fat content.
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.
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.
II.
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.
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.
Pain Perdu
a.
Mis with spoon
b. Dairy, nut, gluten allergy
c.
“pain
perdu” means bread pudding in French.
d. 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.
e. 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.
f.
The
bread pudding is served with a little yogurt as well.
IV.
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.
V.
Grilled Cheese
a.
Chef’s daily choice
of cheese melted between two pieces of toasted brioche. Served with choice of fried potatoes or
salad.
VI.
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
VII.
House Made Cavatelli
a.
Served
with spicy sausage, 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.
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.
d. 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.
e. The dish is finished with Ricotta
Salata. Ricotta salata is salted, pressed, dried ricotta.
VIII.
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.
IX.
Greek Yogurt
a.
**Allergy Alert**
b.
Topped with seasonal
fruit, fresh basil, honey, and housemade granola. Contains nuts.
