menu changes 2/6/14

Menu Changes 2/6/14

STARTERS

I.                     What came off: Capeletti

II.                    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

PASTA

What came off: Fusilli, Spaghetti

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*

PIZZAS

I.                     What came off: Chicken Confit

II.                    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

BRUNCH

I.                     What came off: Pain Perdu

II.                    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

LUNCH

I.                     What came off: Turkey Sandwich

II.                    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*