new menu items 1/10/14

NEW MENU ITEMS 1/10/14

CHEESE

1. What came off: Comte, Kinsman Ridge
2. 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.

1. 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.
      

PASTA

1. What came off: Campanelle
2. 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.