NYE beverages

Purple Punch: grape infused pisco, creme de violette, aperol, lime, oleo sacchrum.

Zima: vodka, lemon, lime, calpico (a yogurt based non carbonated beverage), soda water.

Jello shots: multi flavored jello with acai berry vodka.

Cosmo: Vodka, cranberry,  lime, orange licor 

NYE Menu --90's goodness

Passed Hors D’oeuvres

Arancini with Taleggio and Black Truffle

Ingredients: Rice, Taleggio, Butter, Shallots, Olive Oil, Eggs, Flour, Breadcrumb, Black Truffle

Condiment: Mornay (taleggio, milk, butter, flour)

Allergies: Gluten, Dairy

Panzerotti (Hot Pocket)

Ingredients: SP Ham, Cheese (still not decided)

Condiment:

Allergies: Gluten, Dairy

Foie Gras Mousse with Huckleberry Jam

Ingredients:

Polenta Cake-Butter, Sugar, Almond Meal, Cornmeal, Baking Powder, Eggs

Foie Gras, Heavy Cream, Crushed Marcona Almonds, Gelatin

Huckleberry, Sugar, Combier

Allergies: Dairy, Nuts

Devils on Horseback

Ingredients: Dates, Gorgonzola, Prosciutto

Allergies: Dairy

Pigs in a Blanket 

Ingredients:

Mortadella- Pork, Pork Fat, nutmeg, clove, pink salt, caraway, cinammon

Dough- Water, Yeast, Sugar, Olive Oil, Salt, Flour

Condiment: Mustard

Allergies: Gluten

Grilled Cheese

Ingredients: Cheddar, Gouda, Stravecchio,Bread, Smoked Shallot Marmelade

Allergies: Gluten, Dairy

Prosciutto Sliders

Ingredients: Pate a Choux-Flour, Butter, Eggs, Water, Milk, Sesame Seeds, Prosciutto, Heavy Cream, Tomato Jam, Arugula

Allergies: Seeds, Dairy, Gluten

Marinated Tuna

Ingredients:   Yelowfin Tuna, Lemon, Olive Oil, Celery, Celery Leaves, cherry peppers

Allergies: none

Charcuterie Board (Subject to Change)

SP. Porchetta, Coppa di Testa, Sanguinaccio,  Salame Calabrese,  Salame Milanese, Stravecchio, Moses Sleeper, Manchego, Mustard, Pickles, Jalapeno Jam

Dessert

Snickerdoodle cookies, Gluten Free Chocolate Cake, Pistachio Dipped Biscotti

All about those cocktails!

Tuxedo T-Shirt:

.75 oz Cynar

.75 oz Campari

.5 oz sweet vermouth

.5 oz Dry vermouth

2 dashes orange bitters

Stir, strain, serve down. Garnish with orange peel

Cast No Spells

1 oz lillet

1 oz Slow and low

.5 oz Kummel

.5 oz lemon

.25 oz honey simple

1 Dash grapefruit bitters

Shake, strain, up. Lemon twist

The Beverly

1 ½ oz aperol

1 oz yellow chartruese

½ oz elderflower

dash of cranberry bitters

top with blanc de blanc

Build in a shaker, shake, strain into flute, top with sparkling wine

Bear Skin Rug:

2 oz rumchata

1 oz becherovka

¼ oz allspice simple

nutmeg

Shake it like you mean it, strain into coupe, top with nutmeg.

Nor’easter:

1 oz nonino

.5 oz al monte

.5 oz oj

2 drops vanilla 2 drops hop grapefruit bitters

splash of lemon

Shake, highball, ice, top with ginger beer

El Profesor :

2 oz creme de mezcal

¾ oz port

½ oz axta vermouth

dash ango bitters

dash orange bitters

Stir, serve up in a coupe.

Americano

1 oz Carpano Antica

1 oz Campari

Highball, rocks, top with Soda

Pimm’s Cup

2 oz Pimm’s No 1

¾ oz Lemon Juice

½ oz Simple Syrup

Shake, rocks, top with House Made Ginger

New Red Sauce Items

Fusilli al Pomodoro

San Marzano, Porcini, Tomato, Polenta

House made fusilli (no eggs). Sauce is garlic, olive oil, food milled tomato (5 minute pick up to order). Basil is steeped and removed. Finished with fresh basil, olive oil and parmesan.

Gnocchi al Ragu

Wild Boar Ragu, Pecorino

Same as dinner tagliatelle, but picked up with gnocchi (potato, flour, egg.)

Chicken Parmesan

Red Sauce, Mozzarella, Parmesan

Chicken breast is cut in half and breaded on both sides (flour, egg, bread crumbs seasoned with parmesan and dried oregano.) topped with parmesan, mozzarella and crushed tomato sauce (tomatoes, olive oil, garlic, basil.) No sides: Chef suggests the half portion of the fuilli as a side.

Stinco di Maiale

Braised Pork Shank, Porcini, Tomato, Polenta

Pork is braised in pork stock, mirepoix, white wine and thyme. Brushed with sugo finto (from the polenta dish on dinner menu.) Charred on the grill and served over polenta with fresh basil and porcini.

Stromboli

Spinach, Pepperoni, Quatro Formaggi

Spinash is cooked (evoo, garlic, chilli flake) and mixed with four cheeses (ricotta, mozzarella, parmesan, provolone) and pepperoni. Stromboli (named after a volcanic island near Sicily) is a rolled calzone.

Nino Negri Harvest by Helicopter

Equipo Navazos Fino Sherry En Rama

Equipo Navazos Fino Sherry En Rama $8/ 32

Where: Jerez de La Frontera, Andalucia, Spain

Who: Equipo Navazos

What: 100% Palomino Fino

Tastes like: Very dry, light, delicate. Savory, amost salty notes with a very aromatic nose of apple skins and stonefruit.

Pair with: Almonds, olives, aged cheese, salty seafood, light dishes.

WINE REVIEW

“The unfiltered NV Fino Navazos July 2013 is a (new) regular release for export markets showingthe bottling date, and offered in half bottles. This is the July 2013 version. It has a surprising aromatic nose, with flowers, apricots and peaches, almost tropical notes of candied fruits (aromas that you often find in the stoppers of botas that have an intense biological activity) that would make the delights of a wide audience.

The palate is round and light with pungent flavors of hay and dry straw, and a slightly saline finish.”  -Wine Advocate Note that our current release is March 2014. This is not the “vintage” but when the wine was bottled.

WINE NOTES

This wine is a Fino en Rama from Jerez de la Frontera, the main town where sherries are produced, and in fact from where the word 'Sherry' comes, since this was the historical name of the town. It is 100% made with palomino fino grapes from the vineyards Cartera and Macharnudo Alto, in one of the noblest vine areas or 'pagos' in the Sherry District, located four kilometers West-Northwest of Jerez de la Frontera.

The Fino En Rama Navazos ferments with local yeasts and, after a small fortification so as to increase its alcohol content from ca. 12.5% to 15% abv, the wine enters the solera system where it has aged under a layer of flor for an average of five years. It is therefore a well aged fino, indeed far from the ten or more years of age of Equipo Navazos' La Bota de Fino (whose last release was no. 35), but also exceedingly above the minimum legal age of two years. As a result, this fino is pungent and lively, but also complex and profound.

A relevant feature is that it is bottled 'en rama' (as actually are all sherries by Equipo Navazos). This means that no aggressive means of filtration or clarification have been used in the bottling process of this wine, only a minimal light filtration, without any cooling, so as to prevent that the yeasts of flor get into the bottle. What the wine lover will find inside any bottle of Fino En Rama Navazos is a most exact example of what she/he would taste directly from any of the casks from where it has been drawn. This is a bet for authenticity and a comeback to the tradition of bottling the finos as they are, keeping their natural complexity and depth, as well as it natural colour, far from the extreme paleness and clarification that has been the rule in the last few decades.

ABOUT THE PRODUCER: Equipo Navazos

Equipo Navazos selects specific butts of special finesse and complexity from some of the most prestigious bodegas in the Sherry and Montilla regions. These are bottled almost privately for a group of wine lovers. The selections made by Equipo Navazos belong without any doubt among the greatest wines of the world.

Pizza Bianca

Speck, Brussels Sprouts, Provolone, Sunnyside egg

White pizza (no sauce) is topped with mozzarella and provolone, shaved brussels sprouts, brussels sprout leaves, caramelized onions, sliced Speck (smoked Prosciutto) and a sunnyside up egg. Finished with lemon juice and Parmesan.

Hanger Steak

Stracotto, Farro, Parsnip, Pinenut, Carrot Top Gremolata

Pan roasted to medium rare (unless otherwise specified) in butter and thyme and finished in the oven. Pick up time for MR is 20 minutes. Chuck (shoulder) is braised (red wine, mirepoix, bay leaf, thyme) to total tenderness (Stracotto means overcooked in Italian) and  glazed in the jus from its cooking. This style of beef cooking is very classic in Piedmont and all the North of Italy. Served with farro (water and shallots) that is finished with pine nuts, olive oil and parsnip puree (parsnip and milk). Also on the plate are roasted parsnip and carrots cooked two ways: confit in olive oil and pickled (white wine, white wine vinegar, mustard seed, black pepper corn, thyme). Topped with gremolata (minced lemon zest, raw garlic, black pepper and carrot tops) as well as toasted pine nuts. (Gluten*, Pine nuts*, Alcohol*, Dairy*)

Luna Piena Ravioli

Fresh Black Truffles, Taleggio, European Butter

Ravioli (flour, egg yolks) is filled with Tallegio DOP (raw washed rind cow’s milk cheese from Lombardy) and bechamel (flour, milk, butter).  Topped with Plugra (delicious italian butter) sauce with fresh black truffles.

New Dessert: Pan di Spagna

Pan di Spagna

Chiffon cake (flour, eggs, sugar, lemon zest, vanilla, baking powder), topped with pistachio puree (pistachio, heavy cream, eggs, sugar, gelatin) and candied orange zest (orange zest, sugar.) Huckleberries are cooked with Combier Royal and sugar and flambée. Served with a celery root purée (celery root cooked with milk and sugar and pureed with cream cheese). [Gluten, Dairy, Nuts, Alcohol (cooked out, but be aware for religious reasons), Eggs, Gelatin]

Fun with Allergies

Food Allergies at The Salty Pig

Always alert both the chef, the MOD and mark the ticket with all known allergies.

Allergy/ Food Concern	Follow-up Questions	Notes
Nuts	All nuts? Can you eat pine nuts and other seeds? Can you eat peanuts?	Pine nuts are seeds, and generally safe for nut only allergies. Peanuts are technically legumes but they are also one of the most common allergens. We don’t use peanut oil for frying but we do sometimes have them in our kitchen.
Shellfish	All shellfish?/ what types of shellfish? Can you eat something that was fried in oil that fried calamari?	Types of shellfish: Bivalves: Clams, mussels, scallops Crustaceans: lobsters, langoustines, shrimp, crab, crayfish Cephalopods: Octopus, squid, cuttlefish. Misc: Sea urchin, plankton, snails We often fry squid or other shellfish in the same oil where other ingredients are fried. In cases of severe allergy, this might be a problem.
Gluten	Shared oils?	As we know, there are many guests avoiding gluten for non-life threatening reasons. At the same time, it’s important to remember that some guests have incredibly serious gluten allergies as well as Celiac disease. For these guests, any trace of gluten can lead to very serious consequences either immediately or in the long run. It’s our job to keep them safe! There is gluten in Farro, an ancient grain related to wheat. There is no gluten in buckwheat, which is not a wheat and is instead related to rhubarb and sorrel.
Soy		There is no gluten in soy. These two get confused sometimes because there is gluten in soy sauce. Soy is its own allergen, though, and needs to be taken seriously. Soy is found in soy sauce, miso, tofu, edamame.
Dairy/ Lactose Intolerance	Clarify whether this is a lactose intolerance or a dairy allergy. Is butter ok?	All dairy allergy: mark the ticket as such: this means no butter, no milk, no parmesan, no milk chocolate. Nothing that comes from milk. Lactose intolerance: this is a very common intolerance, for people who are missing the lactase enzyme. They can’t break down lactose, the sugar in milk. Butter and aged cheeses don’t contain much lactose and are generally safe for these guests. Always check with the guest. Guests will also sometimes take lactose pills to help digestion.
Onions/ garlic	Are you allergic to all allium? Are stocks ok? Are cooked allium ok?	If guest says “I’m allergic to onions”, or something like that. Ask 1. Can you have onions that have been cooked in stocks or sauces? 2. Are you allergic to any other allium, like garlic, shallots, leeks, chives or ramps?
Mushrooms	Are truffles ok? Are traces of mushrooms in stocks ok?	We generally don’t use mushrooms in our stocks, but always check with the chefs—there are sometimes mushroom stems in some of our stocks.
Nightshades (tomato, eggplant, bellpeppers)	Cooked ok? Stocks ok? Does it include chilli peppers/ cracked pepper?
Tree fruits (ex: apples)	Raw? Cooked? Are stocks ok?
Pregnant guests	What are you avoiding?	Some guests will have very clear guidelines, while others will need more guidance. “What temperature would you like your proteins cooked to?” “Are you avoiding unpasteurized cheeses?” “Are you avoiding cured meats?”
Vegetarian guests	Do you eat dairy and eggs? Do you avoid gelatin?
Guests avoiding a certain ingredient for reasons other than allergy (religious/ moral/ preference)	Are stocks ok? Is alcohol ok if it has been cooked down? If no Pork/ no Beef: is Gelatin ok?	Gelatin is an animal product. It’s made from bones of animals, and the package doesn’t inform us whether they are from cows or pigs. Some folks who avoid one of those animals will also avoid gelatin.

Note on verbiage:

1. We want to be very sensitive when addressing guests, and aware of any embarrassment the questions might ask cause them. Imagine you are on a first date/ business dinner/ meeting your significant other’s parents. It can be awkward to talk about your diet/ religion/ pregnancy/ digestive problems in front of them. Our job is to get all the information we need as quickly and discreetly as possible.

2. Words to avoid: “Shared oils”/ “Cross contamination.” Instead say something like “If something is fried in oil that was also used for [allergen] is that ok?”

Difference between allergies and intolerances:

-A food allergy is an overreaction of the immune system to a specific food protein. When the food protein is ingested, in can trigger an allergic reaction that may include a range of symptoms from mild symptoms (rashes, hives, itching, swelling, etc.) to severe symptoms (trouble breathing, wheezing, loss of consciousness, etc.). A food allergy can be potentially fatal.

- Unlike food allergies, food intolerances do not involve the immune system. For example, people who are lactose intolerant are missing the enzyme lactase, which breaks down lactose, a sugar found in milk and dairy products. As a result, lactose-intolerant patients are unable to digest these foods, and may experience symptoms such as nausea, cramps, gas, bloating and diarrhea. While lactose intolerance can cause great discomfort, it is not life-threatening.

- Celiac Disease is an extreme gluten intolerance that involves the immune system but doesn’t cause anaphylaxis. The immune system attacks the lining in the small intestine and prevents the person from absorbing other nutrients. Because there is no immediate reaction, the person won’t know that they have been exposed to gluten. All cross contamination must be avoided. Generally guests are very forward about the fact that they have Celiac’s, but we have to be vigilant whenever someone says they have a gluten intolerance. Inquire about shared oils, soy sauce and grains processed in the same facilities as wheat.

New Cheese: Cabot Clothbound Cheddar

Cabot Clothbound Cheddar

Cabot Creamery in Jasper Hills Farm in Greensboro, VT. Aged for 14 months.

Unpasteurized (raw) Cow’s milk cheese. English style cheddar. This cheddar is coated in lard between layers of cloth so beware for vegetarian or non-pork eating guests.

New Pasta: Potato Gnocchi

Potato Gnocchi

Gorgonzola Dolce, Radicchio, Walnuts

Gnocchi (Potatoes, flour, egg yolk) is served with a sauce made of toasted walnuts (salt, pepper), to which is added to a reduction of cream reduced and gorgonzola dolce grilled radicchio (olive oil, salt pepper) and finely cut

New Dessert

Chocolate and Espresso Torta

Ancient grains, stout ice cream

Torta (italian for cake) is gluten free (eggs, butter, sugar, cafe borgetti, freshly brewed coffee) baked in a water bath, served chilled topped with toasted flax seed, chia seed, sprouted quinoa, sorghum, buckwheat (not a wheat). Grains are also gluten free. Finished with Maldon sea salt and stout ice cream (founders breakfast stout, sugar, glucose syrup, egg yolks, cream.) (Alcohol, gluten (in ice cream only), dairy, eggs).

New Dessert Wine: 2011 Pupillo Moscato di Siracusa

Vintage: 2011

Producer:Azienda Agricola Pupillo

Region: Siracusa, Sicilly

Grape(s):100% Moscato di Siracusa

Profile: Nutty, honey comb, baked pear, and wild flowers. Unapologetically sweet, with balanced acidity and medium alcohol. Did I say delicious?

Production notes:  Pickers troll the vineyards in late September, carefully selecting the ripest bunches by hand. Undergoes an aromatic-preserving, cold, slow fermentation in stainless steel.

About this wine :Moscato di Siracusa may rightfully lay claim to being Italy’s oldest wine, as well as one of the most ancient in the world. It traces its origins to the Greek colonization of Sicily in 8th century BC. Known as Pollio Siracusano, it is believed to have been brought to Siracusa from Thrace. The Latin historian Zenobius made reference to it as early as the 1st century BC. And in fact two Moscato di Siracusa won international awards in Paris in 1900. But despite this pedigree, the production was all but abandoned by Italian winemakers. When it received DOC status in 1973, there was no one making it and only half a hectare of eligible vineyards. In fact, the Italian Trade Commission’s web site laments “Wine lovers can only hope that one day this outstanding product of the soil of Sicily will one day reappear in the cellars and on the tables of those who appreciate fine beverages. For the moment, all that is left is the memory.”

Regional Foods/ Food pairings: Desserts, particularly nutty/ citrusy. Anything pistachio or almond based. Great for a dessert cheese plate and oh so good with the pear boudino.

2010 Terre di Corzano Chianti

Vintage: 2010

Producer:Corzano e Paterno

Region: Chianti DOCG (Tuscany)

Grape(s):95% Sangiovese, 5% Canaiolo

Profile: RICH CHERRY & SPICY VIOLETS, IRRESISTIBLY EARTHY

Production Notes: The culmination of carefully hand-harvested organic Sangiovese and Canaiolo grapes, this Chianti spends a year in oak and stainless before bottling. A double triage (sorting of by hand) ensures that only those of the highest quality make it into the wine. Steep, south-facing slopes imbue the harvest with a kiss of spicy warmth. Brimming with rich red fruit, excellent depth, concentration, and perfectly balanced tannins, this is the kind of Chianti which will instantly remind you what these quintessentially Tuscan reds are supposed to be all about.

Regional Foods/ Food pairings: Tomato everything: this is the stuff tomato dreams are made of. Meat sauces, fall vegetables, the polenta dish. Yumm!