menu change 3/20

 

MENU CHANGES 3/20

MEATS-

What Came Off: Salame Cotto, Wild Boar Cacciatorini, Ventresca,  Oxtail Terrine

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.
2. 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.
3. 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.
4. Speck
   1. From Alto Adige, in Northern Italy
   2. It is Cold Smoked/ Pressed Smoked Prosciutto.
      1. Cold smoked- smoked without being cooked.

Round-Outs:

What came off: Grape Mostarda

1. 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.

Cheese

What came off : Bethmale, Dorset, Valdeon, Pantaleo

1. 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
2. Ewe II
   1. Raw (unpasteurized ) sheep milk cheese
   2. Washed rind
   3. From Woodcock Farm, VT
   4. Semi soft texture, with a rich buttery flavor due to the high fat content of the milk.  
3. Mixed Drum
   1. Raw (unpasteurized) goat and cow
   2. Natural rind
   3. From Twig Farm, VT
   4. Bright, tangy acidity with a pleasant creaminess
4. 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.

Starters:

What came off/Changed:  Pear and Pecorino, Octopus Garnish, Mussel Garnish

1. Spring Veg. Salad
   1. A vegetable tasting plate with some cooked and some raw vegetables
   2. Vegetables will change
   3. Red Water cress (type of lettuce) base
   4. Served with a walnut vinaigrette dressing that is made with champagne vinegar
   5. Fresh goat cheese
   6. Walnut crumble that is made with walnuts, flour, and butter.
   7. Current vegetables
      1. Carrots served raw and cooked
      2. Radishes, roasted sunchikes, asparagus
      3. Parsley, fennel fronds, tarragon, chervil
   8. Allergies: Eggs-can do w/o, Dairy- can do w/o, Nuts-can do w/o, Gluten- can do w/o
2. Octopus
   1. Served with potatoes, chorizo, olives, meyer lemon
   2. Octopus is grilled.
   3. Fingerling potatoes and are cooked in lemon and olive oil before being smashed and seared in a cast iron pan.
   4.  Chorizo is seared in same pan as potatoes
   5. Served with chopped olives dressed with Merlot vinegar, orange zest, and lemon zest.
   6. Garnished with Meyer lemon confit, parsley, chili flake, olive oil
3. Maine Mussels-
   1. Served with speck, fregola, saffron, and fennel
   2. Fennel is served as a wedge that has been roasted in olive oil with salt and star anise.
   3. Speck is cold smoked prosciutto.  It is rendered alongside the fennel
   4. Mussels are steamed in a saffron and tomato broth.
   5. Fregola is a small, ball shaped pasta from Sardinia, Italy.
   6.  finished with Lemon Juice, Olive Oil, and Fennel Fronds
   7. Allergies:  Shellfish, gluten

               

Pastas:

What came off:  Conchiglie Al Forno, Veal Agnolotti, Tagliatelle

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:

What came off: Bollito Misto, Chestnut Polenta, Pork Tasting Garnish

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

Pizzas:

What came off:  Tarte Flambee, Mushroom

1. 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)
2. 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