Dinner menu changes 12/9/13

DINNER MENU CHANGES 12/9

MEATS/CHEESES

I.                    What came off: Rillettes

II.                  Salame Cotto

a.       Made in house.

b.      Name means cooked salame.

c.       75% of the meat is pork should, 25% is ground prosciutto.

                                                               i.      The prosciutto makes it delicate in texture.

d.      It is seasoned with black pepper, garlic, and fennel.

PASTAS

I.                    What came off: Pizzocheri

II.                  Campanelle

a.       Means “little bells” in Italian.

b.      Served with lamb neck sugo, olives, and ricotta salata.

c.       Sugo is between a sauce and a ragu.

d.      Lamb necks are braised in red wine, stock, herbs, and mirepoix. They are seared, then the meat is pulled of the bone.

e.      On the pick up the lamb necks and braising liquid are heated up with the addition of butter and olive oil.

f.        Grana Padano (cows milk) and pecorino (sheeps milk) are added along with olives and lemon juice&zest. It is finished with ricotta salata.