New wine- Viognier/Sauvignon Blanc

Little James Basket Press, Languedoc, France

·          55% Viognier, 45% Sauvignon Blanc

·          Viognier was close to extinction in the 1970’s, but due to a recent cult following this grape has become very popular.

·          Viognier is marked by its rich mouthfeel, lush aromatics, exotic spice, and apricot notes.

·          Viognier is typically low in acid, however it is blended with the naturally acidic sauvignon blanc, which makes for a balanced wine

·          Langquedoc is a region in Southern France, close to Spain.

·          Tasting Notes: Medium bodied wine with zesty acidity, abundant fruit & floral notes, and a lively nose. This richly aromatic wine boasts notes of elderflower, apricot, lemon, and balancing undertone of stony minerality. 

updated menu descriptions 1.10.14

HOUSE MADE PIG BOARD ITEMS (available all day)

1. Oxtail Terrine
   1. 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. 
   2. The meat is then picked off the bone and pressed in a terrine overnight.
   3. A terrine is a cooking vessel. It is a fairly long, fairly deep, rectangular vessel.
   4. Terrines are cooked in these terrine molds. They are similar to pates, but the ingredients in terrines are typically more coarsely chopped.
      
2. Chicken Liver Mousse
   1. 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.
      
3. Pate
   1. 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.
      

1. Salame Cotto
   1. Made in house.
   2. Name means cooked salame.
   3. 75% of the meat is pork should, 25% is ground prosciutto.
      1. The prosciutto makes it delicate in texture.
   4. It is seasoned with black pepper, garlic, and fennel.

1. Ventresca
   1. Italian style pork belly. Made in-house, sliced thin.
   2. Ventresca means belly. This is a very luscious meat.
      

1. Smoked Chourizo
   1. The chourizo is lightly cured then hot smoked, so it is cooked
   2. It is made using coarsely ground pork fat and meat
   3. It feature pimento ( Spanish paprika ) and Piment d’ Espelette (spicy pepper from the Basque region in France/Spain.)
      
2. Corned Beef Tongue
   1. Beef tongue is brined for 7 days, smoked, and slow cooked
   2. Finished with grains of paradise- a West African herb that is peppery and citrus-y.
      

1. Wild Boar Cacciatorini
   1. Made in house, half boar, half domestic pig.
   2. 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.
   3. It is a very autumnal salami. Its made with juniper, allspice, nutmeg, and a little cayenne.
      
2. Coppa di Testa
   1. Made in house using a pig’s head. All of the head is used, excluding the brain and eyes.
   2. 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.
   3. The meat is raw when it put into an artificial casing. This is then slow cooked and the artificial casing is removed.
      
       
       
      CHEESE

1. Manchego de Corcuerca
   1. Semi- hard sheep’s milk cheese from La Mancha, Spain.
   2. Corcuera is a leading manchego producer in La Mancha.
   3. 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.
   4. Rich, buttery, young, moist, and slightly sweet.
   5. Pair with medium body reds and acidic round outs (like the mostarda.)
      
2. Stravecchio
   1. Hard pasteurized cow’s milk cheese from Venetto, Italy.
   2. Aged 10-12 months. Stravecchio actually translates to “over aged.”
   3. Hard, strong, nutty, and somewhat sweet, Stravecchio is often compared to Parmesean.
   4. Pair with Lambrusco, Brown ale, or an IPA.
      
3. Dorset
   1. Raw ( unpasteurized) cow’s milk cheese, semi soft, from West Pawlet, Vermont.
   2. 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.
      1. 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.
   3. It is rich, buttery, earthy, nutty, farmy, and stinky.
   4. Pair with a stout, cider or the Jacobins Rouge.
      
4. Pantaleo
   1. Goat’s milk, hard, from Sardinia, Italy.
   2. This is a smooth, firm, drier cheese. It is clean, herbaceous, lemony, floral, and a bit sweet.
   3. Pair with lighter white wines, like Vermentino, or light red wines.
      
5. Valdeon
   1. From Leon, Spain: Cow and Goat
   2. 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.
   3. This cheese is semi-firm but it has a very pleasing creaminess and starts to melt relatively quickly. It is spicy, peppery, and strong.
6. Epoisses
   1. From Burgundy, France
   2. Raw cow’s milk, not pasteurized
   3. Washed rind, rind washed with brandy
   4. Funky cheese, definitely the stinkiest on the menu
   5. Unctuous, creamy texture
   6. 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
7. Cremont
   1. Cow & Goat milk cheese from Vermont Creamery in Websterville, VT.
   2. Name comes from the combination of the words “creamy”+ “Vermont.”
   3. Fresh cream from VT is added to the goat’s milk.
   4. It has a geotrichum rind, which is a rind that looks like wrinkles on the outside of the cheese.
   5. Very rich, creamy, luxurious.
   6. Pair with Sauvignon Blanc, Chenin Blanc, or a wheat beer!
       
8. Pont L’Eveque
   1. Washed rind pasteurized cow’s milk cheese from Normandy, France.
      1. Washed with a salt brine
   2. Soft, strong with some funk to it. Not as stinky/funky as the Epoisses.
      1. Farmy, with mushroom notes as well.
   3. Normandy is known for Dairy and Apples- namely Cider and Calvados (apple brandy.)
   4. Pair with Cider, Saison, or Riesling.
      
       
9. Bethmale, Pyrenees, France

1. 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. 
2. 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.
3. The cheese is named after the town in which it is made.
4. Pair with a light red wine, Rijckaert Chardonnay, or Amontillado Sherry.
    
    
    
    
    
   ROUND OUTS

1. Olives

1. 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.
1. Fig Jam
   1.  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.
2. Smoked Shallot Marmalade
   1. 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
   2. Pectin is a natural ingredient found in many fruits and citrus that causes liquids to thicken in the presence of sugar.
3. Jalapeno Jelly
   1.  Jalapeños are seeded and pureed with water and vinegar, this mixture is then added to sugar, lemon juice, and thickened with pectin.
4. Grape Mostarda
   1. The word Mostarda has the root “mosto” which means “grape must” in Italian.  Traditionally unfermented grape juice is used.
   2. 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.
5. Mushroom Conserva
   1. Conserved variety of mushrooms that are lightly pickled in sherry vinegar and tossed in olive oil, fresh thyme, chili flake.
   2. White beach, chatrelle, oyster, and cremini mushrooms are used.
       

STARTS

1. Frisee Salad
   1. Lunch and brunch only
   2. This salad is our take on a very simple, classic French dish, “oeufs mayonnaise” or “egg with mayonnaise.”
   3. The frisee is dressed with a roasted shallot vinaigrette.
   4. Two eggs are “soft boiled” for 6 minutes.  The yolk is served runny and the white is fully cooked.
   5. The eggs are covered in a smoked egg aioli.
   6. The pickled vegetables are carrots, cauliflower, onion, and turnip.
   7. Bacon “bits” are made by cooking bacon, grinding it, then dehydrating it. 
   8. Crostinis are sliced paper thin on the grinder.
2. Pear and Pecorino Salad
   1. Dairy and nut allergy.
   2. Features baby kale, toasted hazelnuts, black pepper.
   3. Pecorino Romano is used. This is a bold, hard sheep milk cheese. It is much stronger than the pecorino di Pienza.
   4. The pears are compressed with ginger.
   5. It is served with Pecorino dressing that is made by combining the cheese and olive oil.
      

1. Cappeletti in Brodo
   1. MIS W/ SPOON
   2. This is our take on a classic dish from Emilia-Romagna, Italy.
   3. Cappeletti is a type of ravioli.  It means “little hat.”
   4. 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.
   5. There will be about 11 bite sized capeletti per order.
   6. 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.
      1. The brodo will be poured tableside. 
   7. The dish will be garnished with crispy chicken skins, chives, and Parmesan cheese.
   8. Allergies: Dairy and Gluten
      
2. Maine Mussels
   1. MIS W/ SPOON
   2. This is a take on a Portuguese- style stew.
   3. 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.
   4. The dish will be finished with a lot of olive oil and a splash of lemon juice.
   5. Allergies: gluten, but can be done without it.
      

PASTA

AVAILABLE IN SMALL AND LARGE PORTIONS

1. House Made Fusilli
   1. Served with spicy sausage, broccoli, and garlic.
   2. 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.
   3. 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. 
   4. 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.
   5. The dish is finished with Ricotta Salata. Ricotta salata is salted, pressed, dried ricotta.
2. Tagliatelle
   1. Tagliatelle is made in house. They are long flat ribbons, similar in shape to fettucine.
   2. 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.
   3. 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. 
   4. The dish is finished with olive oil and Peccorino (sheep’s milk) cheese.
   5. Allergies: dairy and gluten, can be done without both. Ask chef if can substitute corn fusilli to make gluten free.
      
       
3. Spaghetti all’amatriciana

1. Pasta is made in house.
2. Served with house made pancetta (cured pork belly), tomato, and pecorino (hard sheep milk  cheese.)
3. Tomato sauce is cooked to order. Pancetta is rendered with onion and a tiny bit of chili flake.
4. The dish is finished with parsley, pecorino, and olive oil.
5. Amatriciana sauce originated in the mountain town of Amatrice in the Lazio region of Italy. Lazio is about 45 minutes north of Rome.  This town takes A LOT of pride in amatriciana sauce, it is one of the most well-known pasta sauces in Italian/Roman cuisine.  Amatriciana sauce is comprised of: tomato, Pecorino cheese, and guanciale (cured pork jowl) or pancetta.
    

MAINS

1. Bollito Misto
   1. MIS WITH SPOON&STEAK KNIFE
   2. Translates to “mixed boil.”
   3. 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.
   4. 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.
   5. It is garnished with blanched brussel sprout leaves dressed in verjus,  charred celery hearts, and apples cooked in verjus.
      1. Verjus is made from unfermented, unripened grapes.
   6. It is served with 3 different sauces on the side: Grape mostarda, Salsa verde, and horseradish crème fraiche.
      1. 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.
      2. The hourse radish crème fraiche is made with sour cream, horseradish, salt, pepper, and lemon juice.
      3.  
   7. Allergies: dairy, but can be made without dairy.
      
2. Chestnut Polenta
   1. MIS WITH SPOON
   2. Vegetarian option
   3. The polenta will be served on one of the charcuterie boards.
   4. The polenta is made using chestnut flour, cornmeal, water, and butter.
   5. The dish will feature roasted black trumpet mushrooms, roasted apples (cooked in verjus) and turnips glazed in brown butter.
   6. 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.
   7. The dish will be garnished with an apple chip and a chestnut crumble made with butter and flour.
   8. Allergies: nut allergy, cannot be made without. Dairy and gluten, but can be made without.
      

1. Pork Tasting
   1. Mis with a spoon and a steak knife
   2. Features: roasted grapes, swiss chard, cauliflower
   3. This is a play on a classic Italian dish of grapes and sausage.
   4. Swiss chard is 1) sautéed 2) the stems are pickled.
   5. Cauliflower is 1) pureed 2) the florets are seared.
   6. There will be a selection of grape varieties. Grapes will be roasted in the sauce for the dish.
      1. Currently, there are champagne grapes, concord grapes, and cotton candy grapes.
   7. 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.
      1. 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.
      2. Pork Jus is reduced pork stock and drippings.
   8. The dish is finished with grapenuts to impart texture.
      1. Grapenuts are made from grapes, nor are they made from nuts.
      2. Grapenuts are made from malted barley flour, barley syrup, and a bit of yeast.
         

PIZZA (not available during brunch)

1. Pizza Dough
   1. 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
2. Tomato Sauce
   1. The tomato sauce is made with San Marzano tomatoes, red wine vinegar, oregano, basil, garlic, salt, and pepper. The sauce is not cooked.
3. Margherita
   1. Tomato sauce base, mozzarella cheese, and fresh basil.
4. Broccoli Rabe
   1. Garlic cream base and topped with roasted garlic cloves, lemon peel, broccoli rabe, chili flake, and ricotta salata.
   2.   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.
   3. 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.
5. Mushroom
   1. Roasted oyster, portabella, and button mushrooms will be used.
   2. 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.
   3. The pizza will be served with a sunny side up egg and parsley.
6. Salty Pig
   1. **Allergy Alert**
      1. The mortadella frequently used on this pizza contains pistachios
   2. 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.
   3. Beer caramel is made by cooking down beer with sugar, star anise, and coriander.
7. Peperonata
   1. Tomato base, goat cheese, spicy sausage, oregano, peppers.
   2. Peperonata is an Italian dish consisting of fried peppers.
   3. An Italian style spicy pork sausage is made in house using fennel, garlic, salt, pepper, and hot pepper.
   4. The pizza has a tomato sauce base and is served with goat cheese and fresh oregano.
   5. Peppers are stewed with roasted garlic, shallots, sherry vinegar , and raisins. The result is both savory, slightly sweet, and tangy.
8. Confit Chicken

1. The pizza has confit chicken, squash, cranberries, apple, and goat milk ricotta.
2. All the produce featured on the pizza is sourced locally.
3. The pizza has a garlic-crème fraiche base.
4. Butternut and Delicata squash are roasted with brown butter and sage.
5. The cranberries will be pickled.

1. Tarte Flambee
   1. 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.
   2. It is made with crème fraiche, bacon lardons and onions lightly sautéed in rendered bacon fat. Lardons are small strips or cubes of fat.
   3. The base of the pizza is the garlic-crème fraiche base.
      1. 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.

 

1. Beef Tongue Reuben
   1. Served with house-made Russian dressing, sauerkraut, and Swiss cheese.
   2. Sauerkraut is fermented cabbage.
   3. It will be served on Rye Bread.
   4. The Russian dressing will be made with mayonnaise, ketchup, and sauerkraut juice.
   5. 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.
2. Pork Belly Sandwich
   1. Served with apple, camembert, kohlrabi, and mustard dressing.
   2. Camembert is a soft cow’s milk cheese with a bloomy rind, very similar to brie.
   3. The kohlrabi and apple will be served raw.
      1. Kohlrabi is a vegetable in the cabbage family. The taste/texture of kohlrabi is similar to cabbage, but kohlrabi is milder and sweeter.
   4. It is served on ciabatta bread.
   5. The pork belly will be confit’d
   6. The mustard is made with the apple cider vinaigrette from the Spinach and Endive salad and mustard.
3. SP Cuban
   1. 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.
   2. This will be pressed on a ciabatta roll.
   3. 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.
4. Smoked Turkey
   1. New set up
   2. **NUT ALLERGY**
   3. The sandwich will be served with a sun dried tomato pesto that is made with pinenuts, garlic, and olive oil.
   4. 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.
   5. The sandwich will also have baby kale that is dress with olive oil and lemon.
5. Prosciutto Crudo
   1. Prosciutto crudo is traditional, cured/uncooked prosciutto. We will be using prosciutto di Parma.
   2. House made fig jam and housemade mozzarella will be on the sandwich along with arugula and vin cotto.
   3.  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.
6. Chicken Parmesan

BRUNCH (Sat & Sun only)

1. Two Eggs Any Style
   1. 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.
   2. Brioche is a bread of French origin that is rich with butter and eggs and has a dark, golden, flaky crust.
   3. Potatoes are blanched to set the starch, then fried to order and tossed with caramelized onions, spices, and sea salt.
2. Pork Belly Hash
   1. Pork Belly and potato hash served with two eggs over easy, and bacon-braised greens.
3. Pain Perdu
   1. Mis with spoon
   2. Dairy, nut, gluten allergy
   3. “pain perdu” means bread pudding in French.
   4. 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.
   5. 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.
   6. The bread pudding is served with a little yogurt as well.
4. Grilled Cheese
   1. Chef’s daily choice of cheese melted between two pieces of toasted brioche.  Served with choice of fried potatoes or salad.
5. Beef Tongue Reuben
   1. Same sandwich as lunch menu. Guests have option of adding an egg to the sandwich during brunch
   2. Served with house-made Russian dressing, sauerkraut, and Swiss cheese.
   3. Sauerkraut is fermented cabbage.
   4. It will be served on Rye Bread.
   5. The Russian dressing will be made with mayonnaise, ketchup, and sauerkraut juice.
   6. 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.
6. Frisee Salad
   1. This salad is our take on a very simple, classic French dish, “oeufs mayonnaise” or “egg with mayonnaise.”
   2. The frisee is dressed with a roasted shallot vinaigrette.
   3. Two eggs are “soft boiled” for 6 minutes.  The yolk is served runny and the white is fully cooked.
   4. The eggs are covered in a smoked egg aioli.
   5. The pickled vegetables are carrots, cauliflower, onion, and turnip.
   6. Bacon “bits” are made by cooking bacon, grinding it, then dehydrating it. 
   7. Crostinis are sliced paper thin on the grinder.
      
7. House Made Fusili
   1. Served with spicy sausage, broccoli, and garlic.
   2. 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.
   3. 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. 
   4. 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.
   5. The dish is finished with Ricotta Salata. Ricotta salata is salted, pressed, dried ricotta.
8. Pecan Sticky Bun
   1. 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.
9. Greek Yogurt
   1. **Allergy Alert**
   2. Topped with seasonal fruit, fresh basil, honey, and housemade granola. Contains nuts.