new cocktails 3.30.14

New Cocktails Spring 2014

 

I.                     Drunk Monk

·         Juniper infused Citron Vodka

                                                               i.      Juniper is infused in-house.

·         Yellow Chartreuse

                                                               i.      Yellow chartreuse is lower in alcohol, milder, and sweeter than green chartreuse. Yellow chartreuse also has  a more pronounced anise/licorice flavor.

·         Elderflower Liqueur

·         Lemon

·         Mint

·         Topped w/ Ginger Ale

·         Glass: High Ball

·         Description: Refreshing, herbaceous. Replacement for The New Girl.

 

II.                    Fine & Shandy

·         Pisco: A Peruvian brandy made from muscat grapes that has a delicate floral note.

·         Peach Liqueur

·         Lemon Juice

·         Allagash

·         Glass: Tulip

·         Garnish: Lemon Wheel, 2 stir straws

·         Description: Extremely drinkable, not sweet because the peach liqueur is balanced by the pisco.

 

III.                  Freaks & Greeks

·         Mastiha: Relatively neutral Greek Liqueur with a delicate vegetal quality. Made from the sap of Mastiha trees that only grow on the Greek island of Chios.

                                                               i.      Infused with Celery in-house

·         Lillet Blanc: White Wine based cordial with orange and quinine.

·         Cava

·         Glass: Highball

·         Garnish: Lime Wheel

 

IV.                  Market Vermouth

·         Veev Acai Berry Liqueur

·         Stirrings Ginger Liqueur

·         House Made Vermouth

·         Glass: Tulip

·         Garnish: Lemon Wheel, 2 stir straws

·         Description: This is our alternate to sangria. Extremely refreshing and easy to drink. We will be going to the Farmer’s Market weekly to get ingredients for the vermouth. White wine is steeped with lavender, citrus, fennel, wormwood, and cinnamon. Honey and Pear Brandy are later added to the mixture. 

 

V.                   Orange-inal Recipe

·         Creole Orange Shrubb: Rum based orange liqueur

·         Vanilla Liqueur

·         Orange Juice

·         Egg White

·         Glass: Low ball, served up

·         Garnish: orange wheel

·         Description: Tastes just like a creamsicle, creamy texture.

 

VI.                  Rhuby Soho

·         Slow & Low Rye

                                                               i.      The rye is infused with rock candy, honey, horehound (a relative of mint), and three kinds of citrus: lemon, orange, and grapefruit

·         Red Lillet: Red Wine based cordial w/ notes of orange and red berries.

·         Rhubarb Simple

·         Honey

·         Topped w/ Lambrusco

·         Glass: High ball

·         Garnish: lemon wheel

·         Description: This drink is both vegetal and fruity. The Lambrusco brings the fruit, rhubarb is more vegetal in the drink.

 

VII.                Ring Around The Rosé

·         Sierra Cantabria Rose

·         Lillet Blanc: White Wine based cordial with orange and quinine.

·         Aperol: Bittersweet Italian aperitif, orange

·         Lemon Juice

·         Honey-Lavender Simple

·         Glass: Low Ball

·         Garnish: lemon wheel, 2 stir straws

·         Description: Light, fun, floral, refreshing. Great recommendation for someone who liked The New Girl

 

VIII.               The Riviter

·         Mixto Tequila: Produced by Diabolique. Silver Tequila infused with pineapple, lime, cardamom, and peppermint.

·         Rose Liqueur

·         Aperol

·         Lime

·         Glass: low ball, on rocks

·         Garnish: orange wheel, 2 stir straws

·         Description: Our take on a margarita. The rose adds complexity, the drink is not overly floral.

 

 

IX.                  Smoke Show

·         Smoked Fig Bourbon

                                                               i.      We smoke figs in house and infuse them in Diabolique.

·         Fernet Branca: bold amaro. Minty & Bitter.

·         Licor 43: Sweet Spanish liqueur w/notes of Orange and Vanilla.

·         Hop Simple Syrup

·         Glass: Low Ball, Straight up

·         Garnish: Orange Peel

·         Description: Hearty, yet refreshing due to the minty quality of Fernet. Recommend to Manhattan/Old Fashioned drinkers.

X.                   SP Pimm’s Cup

·         Pimm’s No. 1

                                                               i.      A gin-based liqueur from England that is macerated with a secret blend of herbs. Notes of citrus and spice.

·         Yellow Chartreuse

·         SP Vermouth

                                                               i.      Same as market vermouth

·         Apricot-Tarragon simple

                                                               i.      Tarragon is an herb that has an anise-like taste/aroma.

 

Dessert Cocktails

I.                     What came off: Hog Nog, Hot Toddy

1. The Rye Stuff
   1. Pimm’s No.1
   2. Amontillado Sherry
   3. Slow & Low Rye
   4. Licor 43
   5. Lemon Juice
   6. Glass: low ball, straight
   7. Garnish: orange wheel, 2 stir straws
   8. Description: Smooth, nutty
       
2. Chata Box
   1. *Contains almonds/sesame seeds and Dairy.
   2. Citron Vodka
   3. Galliano Espresso Liqueur
   4. Rum Chata
      1. Rum Chata: Rum Chata = Rum + Horchata + Cream. Contains almonds and sesame seeds. Notes of autumnal spice. 
   5. Glass: Low ball, on rocks
   6. Garnish: 2 stir straws
   7. Description: Creamy, rich, spiced.

updated cordial resource 3.30.14

Cordials/Liqueurs

Liqueurs: Also known as cordials. Distilled alcohol with added sugar and added flavors.  The flavors are commonly derived from various fruits, herbs, cream, and nuts. They are different from brandies and flavored liquors because these beverages have NO added sugar.

Flavored vodkas we carry: Svedka Citron, Svedka Raspberry, Skyy Ginger, Skyy Passionfruit

Amaro:  “Amaro” translates to “bitter” in Italian. Amaro is an umbrella category for Italian herbal liqueurs. They are commonly used as a digestif and tend to have a bitter-sweet flavor.  Amaros are usually made by macerating flowers, herbs, roots, citrus peels, etc in either wine or a neutral spirit.  Sugar syrup is then added to the mixture and the result is aged in cask or within the bottle.

                Amaros we carry

• Montenegro
• Amaro Nonino (lighter)
• Meletti (deep in color, moderately bitter, notes of saffron & violet)
• Cynar (made from artichokes)
• Maria al Monte (done in the fernet style, not as bitter as branca)
• Fernet Branca (fernetaboutit)
  • The fernet style is more bitter than the other styles

Amaro Nonino: A lighter iteration compared to other amaros. It is made from grappa infused with herbs, bitter orange, gentian, liquorice, rhubarb, saffron, among other ingredients. Amaro is lightly bitter with pronounced orange and herbal notes. 

Aperol:  Aperol is another Italian bitter used as an aperitif. Aperol is similar to Campari, it is now even produced by the same company. Aperol is lighter in color and alcohol than Campari. It also has a milder flavor.  It is flavored with a number of different ingredients, including rhubarb and bitter orange. Aperol, as compared to Campari, is a bit sweeter and has more citrus notes.

Becherovka: A potable bitter made in the Czech republic. Potable bitters can be used in larger amounts/can be the main ingredient in a drink due to a more pleasant taste than nonpotable bitters.  Becherovka is flavored with cinnamon, and anise, along with dozens of other herbs, though the two mentioned ingredients impart the most flavor.

Benedictine: An herbal liqueur produced in France beginning in the 19^th century. The recipe is a closely guarded secret, only three people know the recipe at any given time. Benedictine is very herbal but has a bit of a caramel-like sweetness.

Bols Genever: Sometimes known as “Dutch gin.” It is the Netherland’s national spirit. Bols Genever can only be made in the Netherlands. Bols is made with malt, rye, and corn. It is flavored with a number of botanticals, namely juniper. Bols Genever is often viewed as the precursor to gin. Bols Genever does not taste quite like gin, but more like a white whiskey.

Calvados: An apple brandy from Normandy, France. It is distilled from cider made of specific apples from the region.

Campari: Campari is an Italian bitter characterized by its bright red color. Campari is typically consumed as an aperitif.  Campari is pretty bitter, a bit sweet, with abundant spice notes. It is used in the Americano cocktail. The cocktail was named after the few Americans who were aware of the existence of Campari.

Carpano Antica: Red vermouth coming from Italy. Made by the producers of Punt E Mes. Carpano Antica is not very sweet, it is very smooth with complex flavors of figs, cocoa, spice, and almonds.

Green Chartreuse: A liqueur produced by monks living in the Chartruese Mountains of France. It’s a distilled alcohol macerated with 130 herbs, barks, flowers, etc. Green chartreuse gets its vibrant color due to the chlorophyll from all the different herbs, etc. This liqueur is herbaceous, strong, and not very sweet. Chartreuse is unique, for its one of the few cordials that actually improves with age.  

Yellow chartreuse. Yellow chartreuse is lower in alcohol, milder, and sweeter than green chartreuse. Yellow chartreuse also has  a more pronounced anise/licorice flavor.

Crème de Cassis: a liqueur made from blackcurrants. It has a voluptuous texture and is very sweet.

Diabolique Bourbon: This bourbon is produced in Boston. Four-year old Kentucky Bourbon is infused with black mission figs, vanilla beans, cinnamon, and a secret blend of herbs/spices.

Fernet Branca: Fernet style Amaro from Milan, ITA. Fernet Branca is made according to a secret recipe consisting of 27 different herbs from 5 continents. Saffron is a key ingredient in Fernet Branca along with aloe, myrrh, rhubarb, and chamomile. It is considered a digestif. It is very aromatic and bitter.

Fruits Rouges: Cordial made with fruits from the Loire Valley. The fruits include black currants, strawberries, raspberries, bilberries, and blueberries.

Galliano: A sweet Italian herbal liqueur. Bright yellow in color with pronounced star anise and vanilla notes. The vanilla notes differenitiates this liqueur from other anise-flavored liqueurs like Sambuca.

Licor 43: A Spanish liquer made using 43 different ingredients. It is made with citrus and fruit juices and flavored with vanilla and other aromatic herbs. The bright yellow cordial has been around since Roman times. It is warm, complex, tangy, with pronounced vanilla notes.

Lillet Blanc:  An aperitif made of 85% Bordeaux wines (mainly white grapes) and 15% macerated liqueurs. The liqueurs are mainly citrus, macerated with different types of oranges and quinine (bitter agent, found in tonic water.) Lillet is then aged in oak casks.

Lillet Red: An aperitif from Bordeaux made from Merlot and Cabernet Sauvignon. Like Lillet Blanc, it is fortified and contains quinine (bitter agent, found in tonic water.) Notes of orange and red berries.

Limoncello: Traditional liqueur from Southern Italy. The lemon peels from this region are infused in neutral alcohol which gives this liqueur its signature yellow color and bright taste.

Mastiha: Greek liqueur made from the sap of Mastiha trees. This is a clear liqueur that is relatively neutral, but has a delicate vegetal quality. Mastiha trees are only found on the small Greek island of Chios. The sap is macerated in grain alcohol, then distilled. After, the distillate is blended with water and sugar cane.

Maraschino: Produced by Luxardo. It is one of the few liqueurs produced by distillation. Marasca sour cherries are used to make this cordial. These cherries are exclusively cultivated by Luxardo. Marachino is surprisingly sweet and smooth for being a distilled alcohol, but it still packs in a sharpness.

Mixto Tequila: Produced by Diabolique. Silver Tequila infused with pineapple, lime, cardamom, and peppermint.

Nonpotable bitters: Herbal liquors used in very small amounts to flavor and/or garnish cocktails. Examples: Angostura, Angostura orange, Peychaud’s.

Pamplemousse: a grapefruit liqueur

Pimms: A gin-based liqueur from England. The gin base is macerated with a secret blend of herbs. The resulting liqueur has notes of citrus and spice.

Pisco: A Peruvian brandy. Brandy is an umbrella category for distilled liquors, pisco is made from muscat grapes. These naturally aromatic grapes contribute to the pleasant, floral aroma of pisco. 

Rhum clement Creole Shrubb: Curacao orange liqueur that is less sweet than other orange liqueurs. It is tart, tangy, full, and round. It is made with orange zest, vanilla, cloves, nutmeg, and various Caribbean spices. The alcohol is aged is American and Limousin oak barrels to add complexity and texture to the liqueur. The rum is not made with molasses, rather it is made with fresh sugar cane. The sugar cane juice is made into a wine then distilled. Because it is made with sugar cane, the liqueur cannot be made year round, like more traditional rums. Clement, than man whom the liqueur is named after, developed the recipe and process for producing this liqueur after observing many different distillers in France.

Rum Chata: Rum Chata = Rum + Horchata + Cream. Contains almonds and sesame seeds. It is creamy and has notes of autumnal spice. 

Royal Combier: This is a spiced, herbaceous orange liqueur. The orange liqueur has been infused with aloe, nutmeg, myrrh, cardamom, cinnamon, and saffron.

Sailor Jerry: This is a spiced rum, this is the perfect substitute for someone looking for Captain Morgan. The rum is distilled in the Carribbean and infused with a secret blend of herbs and spices that includes vanilla and cinnamon. The rum is named after the iconic tattoo artist, Sailor Jerry. Jerry was a sailor for half his life, the latter half he spent tattooing other sailors.

Slow and Low Rye: This rye is produced in Pennsylvania. The rye is infused with rock candy, honey, horehound (a relative of mint), and three kinds of citrus: lemon, orange, and grapefruit.

St. Germain: St. Germain is the first liqueur made in the artisanal French manner. This liqueur is made using elderflowers grown in the French Alps. The flowers have a very brief growing period each year. They are also extremely delicate, that coupled with the mountainous location of the crops necessitates that the flowers be picked by hand. Once the flowers have been hand picked men deliver the flowers to the St. Germain depot by bicycle. St. Germain pairs well with a wide range of other alcohols and lends itself to making some great cocktails. The taste of St. Germain is unique: a little but floral, with notes of passionfruit and citrus.

Veev Acai: A distilled beverage made with acai berries. It is a bit sweet, a touch bitter,  and a bit tart.

Vermouth:  A fortified wine that is sweetened and flavored with various plants, herbs, roots, etc. A wine is fortified with additional alcohol, then dry ingredients (herbs, etc) are added for both flavor and aromatics, finally the whole mixture is sweetened with caramel or sugar cane. There are two main categories of vermouths: sweet and dry. Dry vermouths (aka French vermouths) tend to be pale and slightly higher in alcohol with a maximum of 5% residual sugar. Sweet vermouths (aka  Italian vermouths) are usually red, though there are a number of pale ones, with slightly less alcohol and contain up to 15% residual sugar. There are pale (white,) golden, red, and rose vermouths available today.

 

 

menu descriptions 3.28.14

HOUSE MADE PIG BOARD ITEMS (available all day)

1. Speck
   1. From Alto Adige, in Northern Italy
   2. It is Cold Smoked/ Pressed Smoked Prosciutto. Cold smoked- smoked without being cooked.
      

1. 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.
      
2. 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. Cotecchino
   1. Made in house
   2. Spices: nutmegs, fennel, coriander, clove, cayenne, and cinnamon.
   3. Made with pork, fat back, and skin.
   4. Pork is ground together and mixed with seasonings then stuffed into beef middle sausage casings.
   5. This is a typical sausage from Emilia Romagna.
      

 

1. Spalla d’Agnello
   1. Made in house
   2. Lamb Shoulder
   3. Spices: Coriander, Cumin, Salt, Pepper
   4. Lamb shoulder is de-boned and brined for 5 days.
   5. The lamb is rubber with spices and active ( meat glue) then trussed and cooked for 12 hours.
      

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. Porchetta
   1. Made in house
   2. Pork Shoulder
   3. Spices:  fennel pollen, chili flake, rosemary, salt, pepper
   4. The shoulder is rubbed with seasoning then trussed and cooked for 8 hours.
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. Big Blue
   1. Raw (unpasteurized) Single herd cow’s milk cheese
   2. Plymouth Artisan Cheese, Vermont
   3. Soft, rich blue cheese that is pungent, but not spicy
      
       
4. Ewe II
   1. Raw (unpasteurized ) sheep milk cheese
   2. Washed rind
   3. From Woodcock Farm, VT
      Semi soft texture, with a rich buttery flavor due to the high fat content of the milk.
      
5. Mixed Drum
   1. Raw (unpasteurized) goat and cow
   2. Natural rind
   3. From Twig Farm, VT
   4. Bright, tangy acidity with a pleasant creaminess
      
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. Alpha Tolman
   1. Raw (unpasteurized) cow
   2. From Jasper Hills, VT
   3. Alpine style cheese, based on Grueyere
   4. Firm, lightly salty, mild, nutty, with a mushroom-y flavor
   5. Nice suggestion for cheddar lovers.
       
      
       
       
       
      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. Rhubarb Mostarda
   1. Rhubarb is juiced and added to rose wine that has been brought to a boil. Mustard seeds, mustard powder, sugar and pectin are added to the boil.
   2. Champagne vinegar is added as well.
   3. Rhubarb is slow cooked with orange juice is diced and folded into the mixture.
      
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. Pea Green Salad
   1. Served with Pea Greens, Sunchokes, White Anchovy, Preserved Lemon, and Caesar Dressing.
   2. The pea greens are the base of the salad.
   3. Sunchokes are served raw.
   4. The preserved lemons are made by blanching the meyer lemon 6 times and cooling them down between each cycle. This process takes the bitterness out of the pith. After, the blanched lemons are compressed ten times with simple syrup. This intensifies the color and flavor.
   5. The Caeser dressing is made by pureeing garlic and white anchovy. Vinegar, lemon, Parmesan, and egg yolk are added. Grapeseed oil is incorporated to create a stable emulsion.   
   6. Finished with shaved Parmesan cheese and white anchovy.
   7. Allergies: Dairy*, Seafood*, Egg*

1. Octopus
   1. MIS WITH A STEAK KNIFE
   2. Served with potatoes, chorizo, olives, meyer lemon
   3. Octopus is grilled.
   4. Fingerling potatoes and are cooked in lemon and olive oil before being smashed and seared in a cast iron pan.
   5.  Chorizo is seared in same pan as potatoes
   6. Served with chopped olives dressed with Merlot vinegar, orange zest, and lemon zest.
   7. Garnished with Meyer lemon confit, parsley, chili flake, olive oil
      

1. Maine Mussels
   1. MIS W/ SPOON
   2. Served with speck, fregola, saffron, and fennel
   3. Fennel is served as a wedge that has been roasted in olive oil with salt and star anise.
   4. Speck is cold smoked prosciutto.  It is rendered alongside the fennel
   5. Mussels are steamed in a saffron and tomato broth.
   6. Fregola is a small, ball shaped pasta from Sardinia, Italy.
   7.  finished with Lemon Juice, Olive Oil, and Fennel Fronds
   8. Allergies:  Shellfish, gluten
      

PASTA

AVAILABLE IN SMALL AND LARGE PORTIONS

1. Maltagliati
   1. Served with pork head sugo, charred spring onion, chilli
   2. Means  “Poorly cut” in Italian
   3. Pork head is braised with mirepoix, garlic, white wine, pork stock.
      1. It is then pulled off the bone.
      2. The braising liquid is strained, then used as the base of the sugo (“sauce” in Italian.)
   4. Pasta is then tossed in the sugo
   5. Served with crispy pig ears, arugala, purple mustard greens
   6. Finished with calabrian chili puree, butter, olive oil, parmesean
   7. Allergies: gluten-can be made w/o, Dairy- can be made w/o, Eggs- can be made w/o
      
       
2. Sheep Milk Ricotta Pansotti
   1. SP ravioli, asparagus, bottarga, lemon peel
   2. Filling is made with sheep milk ricotta (from Chatam Farm), Cloumage (fresh, soft cheese from Shy Brothers Farm), Parmesean, pecorino (sheep milk cheese), and egg yolk.
   3. Raviolis are tossed  with white and green asparagus in a butter sauce.
   4. Garnished with leomon zest, bottarga, black pepper
      1. Bottarga is cured fish row.
   5. Small: 4 pansotti, Large: 7 pansotti
   6. Allergies: Eggs- Can NOT be made w/o, Gluten- Can NOT be made w/o, Dairy- Can NOT be made w/o, Fish- Can be made w/o
      
3. Spaghetti Primavera
   1. *The veggies will change slightly with the season*
   2.  Finished with Tarragon, Veg. Stock, Butter, Olive Oil, and Parmesean
   3. Current vegetables: carrots, fiddle head ferns, asparagus, spring onions, smashed spring garlic (cooked in milk)
   4. Allergies: Gluten- Can be made w/o, Dairy- Can be made w/o
      
       

MAINS

1. Lamb Shoulder in Coratella-
   1. MIS WITH A SPOON
   2. Served with Jerusalem Artichokes, Mache, Lamb Offal
   3. This is a typical Central Italian dish made with Lamb Offal.
   4. Lamb offal: lamb tongue, sweetbreads
   5. Coratella is served in a cast iron pan on the side
      1. Made with garlic, chili flake, tomato, lamb stock, sunchokes, olive oil, lemon, mint
         1. Sunchokes are roasted.
   6. Lamb shoulder is grilled and cut off the bone
   7. Topped with mint and lemon gremolata
      1. Lemon gremolata: lemon zest, garlic, black pepper, olive oil
   8. There is also sunchoke puree, sunflower kernels, and mache
      1. Mache: is a type of lettuce known as lamb’s tongue
   9. Allergies: Dairy- Can be made w/o
      
2. Polenta  “Sulla Spianatoia”
   1. MIS WITH SPOON
   2. Served with goat milk stracciatella, pea tendrils, Thumbelina carrots
   3. Polenta served on a wood board
   4. Vegetarian option
   5. Made with anson mills corn meal and water
   6. Goat milk stracciatella: made with goat milk from Coach Farm in Upstate NY
      1. Soft, mozzarella-like cheese
   7. Garnished with pea tendrils, carrots, fresh peas, rye cracker
      1. Carrots are pickled, Thumbelina carrots are roasted
      2. Peas are glazed in butter
   8. Allergies: Dairy- Can be made w/o
      

1. Pork Tasting
   1. Mis with spoon and steak knife
   2. Served with spring dug parsnips, espresso, morels, stinging nettle
   3. Three rotating cuts of pork
   4. Parsnip Puree
   5. Sauteed morel mushrooms from the pacific Northwest
   6. Espresso crumb: espresso beans, flour, butter, and a touch of butter cocoa
   7. Wild Wood Sorrel
   8. Stinging nettle pork broth
      1. In a creamer, poured table side
   9. Allergies: Dairy- Can be made w/o (no Parsnip Puree), Gluten- Can be made w/o (No espresso crumb)
      

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. Pizza Bianca
   1. Preserved sardines, calabrian chili puree, mozzarella, parsley
   2. The base of the pizza is “white”
   3. Coat the dough with olive oil and roasted garlic
   4. Fingerling potatoes are cooked in lemon and olive oil
   5. Allergies: Fish- Can be made w/o (no sardines), Gluten Can NOT be made w/o, Dairy- Can be made w/o
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. Chicken Florentine
   1. Garlic crème base, chicken, spinach, artichokes, mixed olives, and mozzarella & pecorino cheese (sheep’s milk.)
   2. Chicken legs & wings are confit (cooked in fat), the spinach is sautéed, and the artichokes are cooked barigoule style.
      1. Artichokes barigoule style: poached in white wine with lemon juice, thyme, mirepoix (carrots, onion, celery.)
      2. Spinach is sautéed with garlic, chili flake, and olive oil.
   3. There is a little mozzarella on the pizza, the dish is finished with lots of pecorino cheese after it comes out of the oven.
   4. Allergies: Dairy*, Gluten
9. Asparagus Pizza
   1. Served with prosciutto crema, fontina, sunny side egg
   2.  Finished with and Egg, Olive Oil, Parmesean
   3. Prosciutto Crema is made by mixing a béchamel, sour cream, and pureed ground prosciutto
   4. White and green asparagus sliced very think and cooked on the pizza
   5. Fontina Cheese is diced on pizza. Cow’s milk cheese.
   6. Allergies: Gluten- Can NOT be made w/o, Dairy- Can be made w/o (sub tomato base)
      
       

 

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 Asparagus, Parmesan, Sunnyside up egg on ciabatta.
   2. The pork belly is confit’d.
   3. The parmesan is blended with olive oil to make a dressing. Asparagus is tossed in this dressing.
   4. Allergies: gluten*, dairy*, egg*
3. Meatball Sandwich
   1. Served with ricotta, tomato sauce, bone barrow, and basil on ciabatta.
   2. Meatballs are the same as Red Sauce Sunday. They are made with pork and beef. Meatballs can never be made without dairy or gluten.
   3. The bone marrow is in the tomato sauce.
   4. Allergies: gluten, dairy
4. Muffuletta Sandwich
   1. The sandwich will be served on housemade sesame bread along with cured meats, pickles, pickled vegetables, and scamorza.
   2. This is a traditional New Orleans sandwich, the sandwich must have sesame bread and olives.
   3. The sesame bread is braided focaccia with sesame seeds, made in house.
   4. There will be a rotating selection of 3 cured meats. Currently we are serving prosciutto cotto (cooked prosciutto), salami Genovese, and mortadella (HAS PISTACHIOS.)
   5. It will feature pickled eggplant, carrots, cauliflower, turnips, radishes, olives, and a little arugala.
   6. The sandwich will also have a vinaigrette made from the pickling liquid and olive oil.
   7. Scamorza is smoked provolone.
   8. The sandwich will be warmed before serving.
   9. Allergies:  Dairy*, Gluten*, Nuts*
      
5. French Melt
   1. Served with pate, gruyere, SP pickles & mustard on ciabatta.
   2. The sandwich is pressed. It can never be made without dairy or gluten.
   3. Gruyere is a hard alpine cow’s milk cheese, similar to swiss.
   4. 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 or dairy free. The mixture is then wrapped in Benton’s bacon and cooked.
   5. Allergies: gluten, dairy
6. Smoked Turkey Sandwich
   1. Served with cloumage, pea tendrils, and calabrian chili on ciabatta.
   2. Cloumage is a fresh, soft cow’s milk cheese from Shy Brothers Farm in Westport, MA.
   3. Calabrian chilis are pureed.
   4. The pea tendrils are served two ways.
      1. Pea tendril pesto made with pine nuts and parmesan oil.
      2. Pea tendril salad tossed with lemon and olive oil.
   5. Allergies: gluten*, dairy*, nuts*

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. Buckwheat Crepe
   1. Served with SP Ham, gruyere cheese, sunny side up egg, black trumpet mushrooms, and pea tendrils.
      1. SP ham is brined, then cooked for 12 hours.
   2. The crepe is made with brown butter, buckwheat flour, regular flour, maple syrup, and buttermilk.
   3. 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.
   4. 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. 
      1. Mornay is béchamel sauce with cheese added, in this case the cheese is Taleggio. Béchamel is roux (flour and butter) cooked in milk.
   5. Two sunny side eggs will be placed in the center. It will be folded into a square so you can see the inside.
   6. The crepe is finished with toasted buttermilk solids that give a little bit of crunch and “twang.”
   7. Not served with homefries/salad/greens
   8. Allergies: Dairy, Gluten
      
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.