brunch changes 11/23/13

Brunch Changes 11/23/13

I.                    Prices on the fig jam, jalapeno jam, pork belly hash, 2 eggs, pecorino salad, yogurt, and grilled cheese have gone up slightly

II.                  Meats

a.       What came off: Head Cheese

b.      Oxtail Terrine

                                                               i.      Oxtails are seasoned with salt, pink salt, and pepper for 24 hours. They are then lightly smoked and placed in a cryovac bag with sautéed mirepoix (carrots, onions, celery) and pork jus (reduced pork stock.)  They are cooked for 14 hours at 80 degrees Celsius.  

                                                             ii.      The meat is then picked off the bone and pressed in a terrine overnight.

                                                            iii.      A terrine is a cooking vessel. It is a fairly long, fairly deep, rectangular vessel.

                                                           iv.      Terrines are cooked in these terrine molds. They are similar to pates, but the ingredients in terrines are typically more coarsely chopped.

III.                Plates

a.       What came off: Lamb Coratella

b.      Frisee Salad

                                                               i.      This salad is our take on a very simple, classic French dish, “oeufs mayonnaise” or “egg with mayonnaise.”

                                                             ii.      The frisee is dressed with a roasted shallot vinaigrette.

                                                            iii.      Two eggs are “soft boiled” for 6 minutes.  The yolk is served runny and the white is fully cooked.

                                                           iv.      The eggs are covered in a smoked egg aioli.

                                                             v.      The pickled vegetables are carrots, cauliflower, onion, and turnip.

                                                           vi.      Bacon “bits” are made by cooking bacon, grinding it, then dehydrating it. 

                                                          vii.      Crostinis are sliced paper thin on the grinder.