Changes to Lunch Menu
12.2.13
I.
What came off:
a.
Spinach and Endive Salad
b.
Italian Sandwich
c.
Pesto Pizza
d.
Cotto Pizza
II.
Frisee
Salad
a.
Same as
brunch
b.
This salad is our take on a very simple, classic
French dish, “oeufs mayonnaise” or “egg with mayonnaise.”
c.
The frisee is dressed with a roasted shallot
vinaigrette.
d.
Two eggs are “soft boiled” for 6 minutes. The yolk is served runny and the white is
fully cooked.
e.
The eggs are covered in a smoked egg aioli.
f.
The pickled vegetables are carrots, cauliflower,
onion, and turnip.
g.
Bacon “bits” are made by cooking bacon, grinding
it, then dehydrating it.
h.
Crostinis are sliced paper thin on the grinder.
III.
Chicken
Parmesan Sandwich
a.
Breaded and fried chicken served with mozzarella
cheese and tomato sauce
IV.
Confit
Chicken Pizza
a. Same as dinner
a.
The pizza has confit chicken, squash,
cranberries, apple, and goat milk ricotta.
b.
All the produce featured on the pizza is sourced
locally.
c.
The pizza has a garlic-crème fraiche base.
d.
Butternut and Delicata squash are roasted with
brown butter and sage.
e.
The cranberries will be pickled.
V.
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.
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