updated wine resources 2.13.14

The Salty Pig -- Wine by the Glass Resource – Fall/Winter 2013

SPARKLING

 

Mercat, Cava, Catalonia, Spain

• Cava is sparkling wine from Spain that is made in the Champagne Method, meaning that the wine undergoes a secondary fermentation in the bottle rather than being injected with CO2.
• Produced from a blend of the three main cava grapes: Macabeo, Xarel-lo and Parellada, estate bottled and aged over 12 months on its lees
• Tasting Notes: Ripe fruit and toast dominate the nose with a fuller, creamier finish on the palate.  Great for sipping!

Philippe Augis, Brut Rose, Touraine, Loire Valley, France

• 100% Cot also known as Malbec
• This wine is also made in the traditional Champagne Method
• Produced from a grape known as Cot in the Loire Valley but Malbec everywhere else.
• Winemakers in the Loire Valley are known to embrace organic and natural winemaking, with as little intervention as possible.  This wine is not certified organic, but the property only employs these practices
• Tasting Notes:  Floral and delicate nose with a touch of sweetness on the mouth that finishes dry.  Perfect thirst quencher.

 

 

WHITES

 

Skouras, Roditis/Moscofilero, Peloponnese, Greece

• 70% Roditis, 30% Moscofilero
• The wine is fermented in stainless steel vats, with a very short aging period.
• The Skouras winery is operated by a Burgundy trained winemaker and focuses on indigenous varietals.
• Moscofilero is considered to a noble grape variety in Peloponnese which translates roughly to “full of vines”
• Tasting Notes: Orange peel, and juicy citrus on the nose with a touch of minerality.  A crisp, dry, refreshing wine ideal for lighter fair… Get a Pinot Grigio drinker to try a sip!

Maculan, Pino & Toi, Veneto, Italy

• 25% Pinot Bianco, 15% Pinto Grigio, 60% Toi
• Maculan is a family run winery. The patriarch of the family is training his daughters to run the winery. Girl power.
• This wine is fermented in stainless steel, which preserves the wine’s crisp freshness.
• Veneto is located in Northeast Italy.
• Toi is a white grape that finds its home in Friuli, Italy. Toi is a cousin to Sauvignon Blanc, the two grapes have often been confused. Historically, the grape was known as Tocai Friulano. However, European courts prohibited this grape from bearing the name “Tocai.” “Tocai” now can only legally be applied to wines coming from the Tokaji region of Hungary, which do not contain any Tocai Friulano. Confusing, I know.
• Tasting notes: This is a light, fresh, aromatic wine with a lingering finish. The wine is marked by notes of white flowers and bright fruit.

Stefano Antonucci, Verdicchio, Marche, Italy

• 100% Verdicchio

• Verdicchio is an underdog grape, even in its native Italy. It is now finally coming into fashion after being overlooked for so long.  It is grown primarily in the Marche region of Italy. Wines from this grape are known for having pronounced acidity and citrus notes.
• Marche (pronounced MAR-KAY) is a region located on the Eastern coast of Central Italy, right on the Adriatic Sea.
• Tasting Notes: This medium bodied wine is aromatic and well-structured. Its mouthwatering acidity is balanced by its lingering dry finish. It is a very clean, ripe, and fresh wine. Recommend it to a Sauvignon Blanc drinker!

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.

Unckrich, Riesling Trocken, Pfalz, Germany

• 100% Riesling

• Trocken is an indication of “dry.”
• Though Riesling has become synonymous with sweeter wines, typical wines made from this grape are dry. This is the kind of Riesling people in Germany are generally drinking.
• This wine comes from the Kallstadt, a wine region located in the northern part of Pfalz. Pfalz is a key wine region in Western Germany that is between the Rhine River and Haardt Mountain Range.
• Tasting Notes: This medium bodied wine features an aromatic nose of honey, honeysuckle, white flowers, and tropical fruits. There is a slight, fleeting sense of sweetness on the palate that dissipates quickly on account of the wine’s pronounced acidity and dry finish. 

De Morgenzon (DMZ ), Chardonnay, Stellenbosch, South Africa

• 100% Chardonnay
• The vineyard is located in a cooler climate of South Africa, which preserve the acidity of the grapes.
• The wine is aged in both French oak barrels and stainless steel.
• This wine is very creamy in texture and taste, this is due to 3 factors: Malolactic fermentation, lees, and French oak barrels.
  • Malolactic fermentation occurs with very tart lactic acid is converted to malic acid. Malic acid is associated with dairy products, like yogurt.
  • Lees are dead yeasts. When wine is aged on the lees it gain complexity and body.
• Tasting Notes: Plush, medium-full body with a creamy texture and notes of vanilla, almonds, and tropical fruit.

Chateau Les Arromans, Semillon/Sauvignon Blanc, Entre-Deux-Mers, Bordeaux, France

• 50% Semillon, 50% Sauvignon Blanc
• Semillon and Sauvignon Blanc are two of the main white grapes of Bordeaux. Semillon is a full-bodied white grape. On its own, Semillon can be flabby and unstructured. Sauvignon Blanc has naturally high acid, which cuts through the fattiness of Semillon, creating a well-balanced wine.
• Entre-Deux-Mers is an area within the prestigious Bordeaux region of France that is known for producing quality dry white wines.
• Tasting Notes: This wine has the body of Semillon and the nose of Sauvignon Blanc.  This a full-bodied, aromatic wine with notes of overripe peach, honey, and almond. It has a luscious mouthfeel and a lingering finish.

 

ROSE

Sierra Cantabria, Rioja, Spain

• 50% Tempranillo, 30% Garnacha, 20% Viura
• Viura is a white grape that is widely planted in Rioja. Its also known as macabeo. Viura lends a freshness and minerality to the rose.
• Garnacha (also known as Grenache) and Tempranillo (also known as Tinto Fino), both red grapes, add body and flavor to the wine.
• The estate is named after the Sierra Cantabria mountain range.  This mountain range protects the estate from cold northern winds.  The mountain range creates a micro climate that is very conducive to producing great wines.  The climate created is a blend of a Mediterranean climate and a Continental climate: mild winters and gentle summers.
• Tasting Note:  This is a lively, bright rose.  Aromatic nose of ripe strawberries, raspberries, pomegranate, and white flowers.  It has a refreshing acidity, pleasant, slightly drawn out finish with abundant red fruit notes balanced by a bit of minerality.
   

REDS

 

Cleto Chiarli, Lambrusco, Emilia-Romagna, Italy

• 100% Lambrusco
• Lambrusco is both a grape and a style of wine – effervescent red, white, or rose wine.  There are over 60 (!) different subvarieties of lambrusco grown throughout Italy.
• Emilia-Romagna is considered to be gastronomic capital of Italy, home to prestigious Bologna, Modena, and Parma.  While there are some very good wines made here, they rarely make their way stateside.  Lambrusco is different.  It has enjoyed waxing and waning degrees of popularity over the years.
• The Chiarli estate is family owned and operated and has been making lambrusco since 1860.
• This wine is “amabile” in sweetness, meaning it is off-dry.
• This red is chilled and slightly sparkling. Bring an ice bucket to guests who order it by the bottle.
• Tasting notes: This wine is a fun, playful red perfect for the warmer months. The carbonation of the wine is delicate, much more so than the other sparkling wines we offer. Notes of ripe red fruit and purple flowers are apparent in this wine. It is great with food! Try with food native to Emilia-Romagna like Parmesean, Proscuitto, and various pasta dishes.

Lechthaler, Pinot Noir, Trentino, Italy

• 100% Pinot Nero aka Pinot Noir
• Trentino is Italy’s northernmost region and extremely mountainous, making it an ideal candidate for growing pinot nero (as the grape is known locally).
• The Lechthaler family (originally from Austria) has been making wine in the region for almost 200 years.
• The juice is fermented in stainless steel and then the wine sits in small oak barrels for 12 months before it is bottled and released.
• Tasting Notes: Bountiful red fruit – strawberry, raspberry, bing cherry, with a touch of smoke and mineral.  On the palate it is light in body with moderate to high acidity and very low tannin.  Smooth, delectable, and seductive.

Allegrini, Corvino/ Rondinella/ Molinara, Valpolicella, Italy

• 65% Corvina, 30% Rondinella, 5% Molinara
• Valpolicella is one of the most important wine regions in Italy. It is located within the Veneto region of Northeast Italy. It is mostly known for amarone wines (rich wines made using raisinated grapes.) This Valpolicella is done the style of easy-going, every day wine drunk in the region.
• This is a very fresh, easy-to-drink wine that is extremely food friendly and pairs excellently with charcuterie and lighter pasta dishes.
• Tasting Notes: Youthful, fresh, aromatic wine with a medium-light body. Notes of ripe cherries, red fruit, pepper, and herbs dominate both the nose and the palate.

Gran Familia, Tempranillo, Rioja Alta, Spain

• 95% Tempranillo, 5% Graciano
• Over the past decade or so, wines from Rioja have become increasingly robust and oaky, in response to the growing demands for modern, polished wine.  This wine, however, is a great expression of traditional winemaking in Rioja.  The oak presence is restrained, letting the fruit shine.
• Tasting Note: Vibrant red fruits, blanketed with exotic spices and leather.  Round in the mouth with a meaty body that begs for food.  Great for heartier fare!

Pietrantonj, Montepulciano, Abruzzo, Italy

• 100% Montepulciano

• Roberta Pietrantonj is the winemaker. This estate boasts that they have the oldest continuously operating winery in Italy.  The winery actually predates the formation of Italy as we know it. The winery is like a time machine: they have making their wine is the same way for generations.  The barrels used to age their wine are all very old, so they do not impart oaky notes, they are used mainly to aerate the wine.
• Abruzzo is located in on the Eastern coast of Central Italy, on the Adriatic Sea. Marche is its neighbor to the North.
• Tasting Notes: This is a crowd –pleaser wine. It has a solid medium body, pronounced, but not  aggressive, acidity and a sturdy tannin structure.  Dark fruit notes in the wine are balanced by the wine’s subtle spicy, earthiness.

Rainoldi, Rosso di Valtellina (DOC), Lombardia, Italy                                   

• 100% Chiavennasca (local name for Nebbiolo)
• This wine is made in Lombardy, very close to Switzerland, in an Alpine climate (high elevation).  The soils here are sandy and silty.  Due to the incline and elevation, most vineyards are terraced and all of them are worked by hand. 
• The Nebbiolo grapes are generally the highest elevation on the north bank of the valley to ensure proper ripening.
• The wine is aged for one month is Slovenian oak barrels before finishing out its one year bottle aging requirement.  Only about 2,000 cases produced/year.
• The Rainoldi estate’s mission statement is: Wine as a culture.  I like this very much.
• Tasting Note: The nose of this wine is reminiscent of dried herbs and dried flowers with an understated red and black fruit quality.  The classic tar note is certainly there.  In the mouth it is highly structured with firm tannin and taut acidity.  Medium bodied with a firm and lingering finish.

Luigi Resta, Negroamaro & Malvasia, Salice Salentino, Italy

• 80% Negroamaro, 20% Black Malvasia
• Salice Salentino is within Puglia, which is a region in Southern Italy. This region is the heel of the Italian boot.
• The name “negroamaro” translates to black and bitter in Italian. This varietal is native to Southern Italy and is almost exclusively grown in Puglia, Salento, in particular. Wines from this grape are rustic make of the best wines of Puglia.
• Malvasia is breaks up the density of the Negroamaro and adds aromatics to the wine.
• The vines are allowed to grow wildly , but they are kept close to the ground.  They are kept close to the ground because the region is so hot and windy.
• Tasting Notes: This is a bold, hearty, full-bodied wine. Dark fruit notes are present on the nose and carry through on the palate where they are complimented by the wine’s roasty, spicy, and earthy qualities. This wine pairs excellently with red meat and other full-flavored, hearty fare.

Massaya, Cinsault /Cabernet Sauvignon /Syrah, Bekaa Valley, Lebanon

• 60%Cinsault, 20%Cabernet Sauvignon, 20% Syrah
• The mountains of the region allow for wine to be grown in this region because they protect the vineyards from the deserts to the east and from the  rain from the west.
• Lebanon is among the oldest sites of wine production in the world.  Bekaa Valley is named after Bacchus. The Roman god of wine and winemaking. FUN FACT.
• Two brothers run this estate. They went to school in France which influenced their winemaking, as they grow French varietals and utilize French techniques in their wine making.
• Tasting Notes: This selection is perfect for the modern wine drinker. It is very full bodied with abundant notes of cooked fruit & oak and features gripping tannins.

Rio Madre, Graciano, Rioja Baja, Spain

• 100% Graciano
• Graciano is typically a blending grape rarely found outside of Rioja, Spain.  It is prized for its deep color, high tannins, high acid, aromatics, and potential to age.
• This is a very unique expression of a Rioja wine. Wines from Rioja typically feature Tempranillo. Many wine producers even stopped growing Graciano because it is a finicky grape that gives low yields of fruit.
• The wine makers worked on this 100% Graciano wine for years. They understood the potential and the beauty of the grape despite its difficult to produce.
• Rioja Baja is a subregion of Rioja and is hotter than its two sister subregions.
• Tasting Notes: This is a deeply colored, full-bodied wine that is high in tannins.  Aromatic nose of red fruit, spice, earth, and purple flowers that carry through onto the palate.

 

SHERRIES

 

Hidalgo, Fino, Jerez

• 100% Palomino
• Hidalgo’s history in Andalusia dates back to the 18^th century when the family moved from northern Spain.  They make a wide range of sherries, many considered to be the best in their respective styles.
• The pale, clean color of this wine belies its beauty and complexity.  The wine is elegant and bone-dry on the palate, yet the finish lingers on.
• The finesse of this wine comes from the fact that the house uses finos from aged soleras, sometimes 6 and 7 years old.
• Tasting Note: Excellent aperitif! The nose is similar to a manzanilla but with less brine influence, more olivey.  The chamomile note is more of a wildflower note with herbal underbrush.  There is certainly a savory characteristic to it as well.  On the palate it is smooth, yet tangy, with a bit more power than a manzanilla.

Bodegas Grant, La Garrocha, Amontillado, Jerez

• 100% Palomino
• Bodegas Grant has been family owned and operated since 1841.  “La Garrocha” refers to a traditional and intricate horseback dance that is performed in the region.
• Amontillado sherry starts off as a fino or manzanilla.  Eventually the flor dies off and the wine begins to oxidize.
• This wine spends 10-12 years in solera which is fairly youthful.  Some amontillados are in solera for up to 40 years.
• While this wine does retain some color, it has no more or less sugar than the fine or manzanilla. 
• Tasting Note: Dried and raisinated fruit, prunes, raisins, apricots with abundant nutty characteristics, caramel, and spice.  On the palate it is dry with moderate acidity and developing dried fruit and nut flavors.  As Martin said, “A more serious gastronomic wine.”  Excellent with charcuterie and cheese!

 

new wines 2.13.14

New Wines February 2014

1.Justin Sauvignon Blanc à Little James Basket Press 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.

 

 

2. Dom. Richou Chenin Blanc à Chat. Arromans Semillon

Chateau Les Arromans, Semillon/Sauvignon Blanc, Entre-Deux-Mers, Bordeaux, France

• 50% Semillon, 50% Sauvignon Blanc
• Semillon and Sauvignon Blanc are two of the main white grapes of Bordeaux. Semillon is a full-bodied white grape. On its own, Semillon can be flabby and unstructured. Sauvignon Blanc has naturally high acid, which cuts through the fattiness of Semillon, creating a well-balanced wine.
• Entre-Deux-Mers is an area within the prestigious Bordeaux region of France that is known for producing quality dry white wines.
• Tasting Notes: This wine has the body of Semillon and the nose of Sauvignon Blanc.  This a full-bodied, aromatic wine with notes of overripe peach, honey, and almond. It has a luscious mouthfeel and a lingering finish.

3. Mauro Molino Dolcetto à Allegrini Valpolicella

Allegrini, Corvino/ Rondinella/ Molinara, Valpolicella, Italy

• 65% Corvina, 30% Rondinella, 5% Molinara
• Valpolicella is one of the most important wine regions in Italy. It is located within the Veneto region of Northeast Italy. It is mostly known for amarone wines (rich wines made using raisinated grapes.) This Valpolicella is done the style of easy-going, every day wine drunk in the region.
• This is a very fresh, easy-to-drink wine that is extremely food friendly and pairs excellently with charcuterie and lighter pasta dishes.
• Tasting Notes: Youthful, fresh, aromatic wine with a medium-light body. Notes of ripe cherries, red fruit, pepper, and herbs dominate both the nose and the palate.
   

4. Avante Mencia à Rio Madre Graciano

Rio Madre, Graciano, Rioja Baja, Spain

• 100% Graciano
• Graciano is typically a blending grape rarely found outside of Rioja, Spain.  It is prized for its deep color, high tannins, high acid, aromatics, and potential to age.
• This is a very unique expression of a Rioja wine. Wines from Rioja typically feature Tempranillo. Many wine producers even stopped growing Graciano because it is a finicky grape that gives low yields of fruit.
• The wine makers worked on this 100% Graciano wine for years. They understood the potential and the beauty of the grape despite its difficult to produce.
• Rioja Baja is a subregion of Rioja and is hotter than its two sister subregions.
• Tasting Notes: This is a deeply colored, full-bodied wine that is high in tannins.  Aromatic nose of red fruit, spice, earth, and purple flowers that carry through onto the palate.

 

full menu descriptions 2.6.14

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.                  Stravecchio

a.        Hard pasteurized cow’s milk cheese from Venetto, Italy.

b.       Aged 10-12 months. Stravecchio actually translates to “over aged.”

c.        Hard, strong, nutty, and somewhat sweet, Stravecchio is often compared to Parmesean.

d.       Pair with Lambrusco, Brown ale, or an IPA.

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.            Pont L’Eveque

a.        Washed rind pasteurized cow’s milk cheese from Normandy, France.

                                                                                       i.      Washed with a salt brine

b.       Soft, strong with some funk to it. Not as stinky/funky as the Epoisses.

                                                                                       i.      Farmy, with mushroom notes as well.

c.        Normandy is known for Dairy and Apples- namely Cider and Calvados (apple brandy.)

d.       Pair with Cider, Saison, or Riesling.

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.

I.                     Charred Octopus

a.        MIS WITH A STEAK KNIFE

b.       Served with escarole, soppresata, chickpeas, and a smoked egg yolk.

c.        The octopus is from Spain. It will be slow cooked with garlic and olive oil.

d.       On the pick up the octopus is brushed with housemade tomato paste before it is grilled. The sugar in the tomatoes caramelizes nicely as the octopus is grilled.

e.       The soppresata is diced and rendered.

f.         The escarole is braised and served with fresh basil.

g.        Chickpeas are cooked with mirepoix (carrots, onion, celery.)

h.       Egg yolks are cold smoked and heated prior to service, they are still runny.

i.         Allergies: Egg, Fish

II.                  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.                    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.

I.                     Veal Breast Angolotti

a.        Served with oyster crema, roasted mushrooms, borage, and beef tendons.

b.       Angolotti are raviolis from Piedmont in northern Italy.

c.        There are 5 angolotti in a small order, 10 in a large portion.

d.       The angolotti are filled with veal that has been braised with white onions & veal stock and pureed until smooth.

e.       Borage is lettuce that tastes like oysters.

f.         The sauce on the plate in made with veal stock and butter.

g.        The oyster crema is prepared with a siphon so it is light and foamy. Cream is reduced by half, oysters are lightly poached in it, then the mixture is pureed.

h.       The beef tendon can be described as a beef chicharrone. Beef tendon is cooked at a high temperature, dehydrated, then fried. 

i.         Oyster mushrooms are pan roasted, deglazed with veal stock, and tossed with butter.

j.         Allergies: Dairy*, Fish*, Gluten

II.                    Conchiglie al Forno

a.        “Shells in the oven” in Italian. Conchiglie (shell) is the name of this shape of pasta.

b.       This is a baked pasta dish served with spicy pork sausage made in house, tomato sauce (cooked to order,) sheep milk ricotta, and scamorza.

c.        Scamorza is smoked provolone. The scamorza will be on top of the pasta as it is baked so it becomes crispy.

d.       The pork sausage is prepared with chili flake.

e.       Allergies: Dairy*, Gluten*

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.              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 raisins. The result is both savory, slightly sweet, and tangy.

VIII.            Chicken Florentine

a.        Garlic crème base, chicken, spinach, artichokes, mixed olives, and mozzarella & pecorino cheese (sheep’s milk.)

b.       Chicken legs & wings are confit (cooked in fat), the spinach is sautéed, and the artichokes are cooked barigoule style.

                                                               i.      Artichokes barigoule style: poached in white wine with lemon juice, thyme, mirepoix (carrots, onion, celery.)

                                                              ii.      Spinach is sautéed with garlic, chili flake, and olive oil.

c.        There is a little mozzarella on the pizza, the dish is finished with lots of pecorino cheese after it comes out of the oven.

d.       Allergies: Dairy*, Gluten

IX.                 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.                  Muffuletta Sandwich

a.        The sandwich will be served on housemade sesame bread along with cured meats, pickles, pickled vegetables, and scamorza.

b.       This is a traditional New Orleans sandwich, the sandwich must have sesame bread and olives.

c.        The sesame bread is braided focaccia with sesame seeds, made in house.

d.       There will be a rotating selection of 3 cured meats. Currently we are serving prosciutto cotto (cooked prosciutto), salami Genovese, and mortadella (HAS PISTACHIOS.)

e.       It will feature pickled eggplant, carrots, cauliflower, turnips, radishes, olives, and a little arugala.

f.         The sandwich will also have a vinaigrette made from the pickling liquid and olive oil.

g.        Scamorza is smoked provolone.

h.       The sandwich will be warmed before serving.

i.         Allergies:  Dairy*, Gluten*, Nuts*

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.                Buckwheat Crepe

a.        Served with SP Ham, gruyere cheese, sunny side up egg, black trumpet mushrooms, and brussel sprouts.

                                                               i.      SP ham is brined, then cooked for 12 hours.

b.       The crepe is made with brown butter, buckwheat flour, regular flour, maple syrup, and buttermilk.

c.        Buckwheat is a type of flour that has a hearty texture and taste. It is gluten free, however regular flour is also used in the dish, so it is not gluten free.

d.       The crepe will start out very large (about the size of a pizza.) It will be layered with gruyere (swiss) cheese, housemade ham, and mornay sauce. 

                                                               i.      Mornay is béchamel sauce with cheese added, in this case the cheese is Taleggio. Béchamel is roux (flour and butter) cooked in milk.

e.       Two sunny side eggs will be placed in the center with charred brussel sprouts. It will be folded into a square so you can see the inside.

f.         The crepe is finished with toasted buttermilk solids that give a little bit of crunch and “twang.”

g.        Not served with homefries/salad/greens

h.       Allergies: Dairy, Gluten

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.