dinner menu changes 11.25.13

Dinner Menu Changes 11.26.13

MEATS AND CHEESES

What came off: Fresh Chevre, Head Cheese

Prices of eggplant, fig jam, jalapeno jam, smoked shallot increased by $1

I.                    Oxtail Terrine

a.        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. 

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

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

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

II.                  Cremont

a.       Cow & Goat milk cheese from Vermont Creamery in Websterville, VT.

b.      Name comes from the combination of the words “creamy”+ “Vermont.”

c.       Fresh cream from VT is added to the goat’s milk.

d.      It has a geotrichum rind, which is a rind that looks like wrinkles on the outside of the cheese.

e.      Very rich, creamy, luxurious.

f.        Pair with Sauvignon Blanc, Chenin Blanc, or a wheat beer!

STARTERS

What came off: Ribollita, change to mussels

I.                    Cappeletti in Brodo

a.       MIS W/ SPOON

b.      This is our take on a classic dish from Emilia-Romagna, Italy.

c.       Cappeletti is a type of ravioli.  It means “little hat.”

d.      The cappeletti is filled with a chicken and prosciutto mousse.  The mousse is made by pureeing chicken legs and ground prosciutto until the mixture is completely smooth.  Pork stock is added to the mixture to help make it smoother.

e.      There will be about 11 bite sized capeletti per order.

f.        The cappeletti are served in a brodo, or broth. The brodo is pork stock that has been fortified with roasted chicken bones, prosciutto, mirepoix, and parmesean.  The brodo is then strained, so it is clear when served.

                                                               i.      The brodo will be poured tableside. 

g.       The dish will be garnished with crispy chicken skins, chives, and Parmesan cheese.

h.      Allergies: Dairy and Gluten

II.                  Maine Mussels

a.       MIS W/ SPOON

b.      This is a take on a Portuguese- style stew.

c.       Mussels will be served in their shell with a mussel broth. SP Chorizo, garlic, fingerling potatoes, Tuscan kale, preserved tomatoes, and bread will accompany the dish.

d.      The dish will be finished with a lot of olive oil and a splash of lemon juice.

e.      Allergies: gluten, but can be done without it.

PASTAS

What came off: Tonnarelli

I.                    Tagliatelle

a.       Tagliatelle is made in house. They are long flat ribbons, similar in shape to fettucine.

b.      Served with a wild boar ragu. Half of the boar is ground, half is diced, so there will be a couple of textures in the dish.  The boar is ground with juniper, bay leaves, and mirepoix.

c.       The ragu is started with a soffritto- mirepoix cooked in olive oil.  The boar is then added, after the pan is deglazed with white wine.  Finally, pork stock is used to finish the sauce.  Because there are no tomatoes in the ragu, this is called a white ragu. 

d.      The dish is finished with olive oil and Peccorino (sheep’s milk) cheese.

e.      Allergies: dairy and gluten, can be done without both. Ask chef if can substitute corn fusilli to make gluten free.

MAINS

What came off: Bass

I.                    Bollito Misto

a.       MIS WITH SPOON&STEAK KNIFE

b.      Translates to “mixed boil.”

c.       Three types of meat are used: short rib, oxtail, beef tongue.  All three meats are slow cooked separately until tender.  They are all glazed with pork jus (reduced pork stock) as well. The oxtail is served with the bone in.

d.      The dish also features root vegetables.  Roasted shallots, delicate squash, baby turnips, and baby carrots are all glazed in brown butter and pork stock.  There is also a celery root puree.

e.      It is garnished with blanched brussel sprout leaves dressed in verjus,  charred celery hearts, and apples cooked in verjus.

                                                               i.      Verjus is made from unfermented, unripened grapes.

f.        Allergies: dairy, but can be made without dairy.

II.                  Chestnut Polenta

a.       MIS WITH SPOON

b.      Vegetarian option

c.       The polenta will be served on one of the charcuterie boards.

d.      The polenta is made using chestnut flour, cornmeal, water, and butter.

e.      The dish will feature roasted black trumpet mushrooms, roasted apples (cooked in verjus) and turnips glazed in brown butter.

f.        There will also be charred chicory dressed with olive oil and lemon.  Chicory encompasses various bitter greens; we will be using endive, frisee, and radicchio.

g.       The dish will be garnished with an apple chip and a chestnut crumble made with butter and flour.

h.      Allergies: nut allergy, cannot be made without. Dairy and gluten, but can be made without.

PIZZAS

What came off: Pesto

I.                    Mushroom

a.       Roasted oyster, portabella, and button mushrooms will be used.

b.      The pizza will have a Taleggio cream base. Taleggio is a washed rind cow’s milk cheese from Italy. The cheese is soft and stinky.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.

c.       The pizza will be served with a sunny side up egg and parsley.