changes to the menu for thurs 2/6

Menu Changes 2/6/14

STARTERS

1. What came off: Capeletti
2. Charred octopus
   1. The octopus is brushed with housemade tomato paste before it is grilled.
   2. It is served with braised soppressatta and chickpeas.
   3. Smoked egg yolk.

PASTAS

1. What came off: Fusilli, Spaghetti
2. Veal Breast Angolotti
   1. Served with oyster crema, roasted mushrooms, borage, and beef tendons.
   2. Angolotti are raviolis from Piedmont in northern Italy.
   3. Borage is lettuce that tastes like oysters.
   4. The oyster crema is prepared with a siphon so it is light and foamy.
   5. The beef tendon can be described as a beef chicharrone. Beef tendon is cooked at a high temperature, dehydrated, then fried.  
3. Conchiglie
   1. “Shells” in Italian. Conchiglie is the name of this shape of pasta.
   2. This is a baked pasta dish.
   3. The pasta will be served with spicy pork sausage made in house, tomato sauce (cooked to order,) sheep milk ricotta, and scamorza.
   4. Scamorza is smoked provolone. The scamorza will be on top of the pasta as it is baked.

PIZZAS

1. What came off: Chicken Confit
2. Chicken Florentine
   1. Garlic crème base, chicken, spinach, artichokes, mixed olives, and pecorino cheese (sheep’s milk.)

BRUNCH

1. What came off: Pain Perdu
2. Buckwheat Crepe
   1. Served with SP Ham, gruyere cheese, sunny side up egg, and brussel sprouts.

LUNCH

1. What came off: Turkey Sandwich
2. Muffaletta Sandwich
   1. The sandwich will be served on housemade sesame bread along with cured meats, pickles, pickled vegetables, and scamorza.
      1. Scamorza = smoked provolone.

DESSERT

1. What came off: Toffee and Date Cake
2. Buttermilk Pannacotta
   1. Served with meyer lemon, coffee ice cream, and a biscotti cookie spread.