HOUSE MADE PIG BOARD ITEMS (available all day)
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.
Chicken Liver Mousse
a.
Chicken livers are
cured overnight with salt, brown sugar, and pink salt. After they are seared.
After, they are pureed with sherry vinegar, caramelized onions, butter, Vin
Santo, and gelatin. Vin Santo is a
fortified wine from Tuscany, Italy. The mousse is served in a small mason jar
and finished with sea salt and fennel powder.
III.
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.
I.
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.
II.
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.
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.
III.
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.
IV.
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
VII.
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!
VIII.
Kinsman Ridge, Landaff, NH
a.
This is an
unpasteurized, washed rind cow's milk cheese. The cheese is aged in the cellars
of Jasper Hills. It is semi-soft and earthy.
b.
This cheese is
made in the style of a soft, French tome. When compared to traditional French
tomme, this cheese has a much more continuous texture and is not chalky. The
texture of this cheese is comparable to that of brie, yet it is a bit thicker
and denser.
c.
The farm is
modeled after Welsh farms. Welsh farms focus on cow's milk and fresh grass.
d.
Pair with an
herbaceous Belgian Tripel or the Saison Dupont.
IX.
Bethmale, Pyrenees, France
a.
This is a
pasteurized, washed rind goat's milk cheese. It has a semi-firm texture and
does not have the same pungent goat-y "twang" that is associated with
many goat milk cheeses. It is a bit nutty, a bit sweet, and a bit grassy.
b.
The Pyrenees is a
mountain range that separates France and Spain. The mountain range is located
in southwestern France. The Pyrenees are mostly known for their sheep milk
cheeses, but also produce cow and goats milk cheese.
c.
The cheese is
named after the town in which it is made.
d.
Pair with a light
red wine, Rijckaert Chardonnay, or Amontillado Sherry.
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.
VI.
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.
VII.
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.
VIII.
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.
IX.
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.
X.
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.
Frisee Salad
a.
Lunch and brunch only
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.
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.
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
III.
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, lentils, 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.
PASTA
AVAILABLE IN SMALL AND LARGE PORTIONS
I.
House Made Fusilli
a.
Served
with spicy sausage, broccoli, and garlic.
b. Fusilli is thick, corkscrew shaped
pasta 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.
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.
III.
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.
i.
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.
MAINS
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.
It is served with 3 different sauces on the
side: Grape mostarda, Salsa verde, and horseradish crème fraiche.
i.
The salsa verde is made by pureeing tarragon,
parsley, chives, and carrot tops (blanched to keep their color.) Capers and
mustard are added right before service to the salsa verde.
ii.
The hourse radish crème fraiche is made with
sour cream, horseradish, salt, pepper, and lemon juice.
iii.
g.
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.
V.
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.
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.
VI.
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.
VII.
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.
VIII.
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.
IX.
Confit Chicken
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.
X.
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.
Beef Tongue Reuben
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.
Chicken
Parmesan
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.
Grilled Cheese
a.
Chef’s daily choice
of cheese melted between two pieces of toasted brioche. Served with choice of fried potatoes or
salad.
V.
Beef Tongue Reuben
a. Same sandwich as
lunch menu. Guests have option of adding an egg to the sandwich during brunch
b. Served with house-made Russian
dressing, sauerkraut, and Swiss cheese.
c.
Sauerkraut
is fermented cabbage.
d. It will be served on Rye Bread.
e. The Russian dressing will be made
with mayonnaise, ketchup, and sauerkraut juice.
f.
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.
VI.
Frisee Salad
a.
This
salad is our take on a very simple, classic French dish, “oeufs mayonnaise” or
“egg with mayonnaise.”
b. The frisee is dressed with a roasted
shallot vinaigrette.
c.
Two
eggs are “soft boiled” for 6 minutes.
The yolk is served runny and the white is fully cooked.
d. The eggs are covered in a smoked egg
aioli.
e. The pickled vegetables are carrots,
cauliflower, onion, and turnip.
f.
Bacon
“bits” are made by cooking bacon, grinding it, then dehydrating it.
g.
Crostinis
are sliced paper thin on the grinder.
VII.
House Made Fusili
a.
Served
with spicy sausage, broccoli, and garlic.
b. Fusilli is thick, corkscrew shaped
pasta. 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.
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