SALTY PIG FOH RESOURCES: menu descriptions 3.28.14

HOUSE MADE PIG BOARD ITEMS (available all day)

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

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.
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.

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.

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.

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.)
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.

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.
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.
  
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  CHEESE

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.)
  
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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.
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
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.
Mixed Drum
1. Raw (unpasteurized) goat and cow
2. Natural rind
3. From Twig Farm, VT
4. Bright, tangy acidity with a pleasant creaminess
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
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!
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.
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

Olives

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.

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.
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.
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.
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.
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

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.
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*

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

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

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
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
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

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
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

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)

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
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.
Margherita
1. Tomato sauce base, mozzarella cheese, and fresh basil.
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.
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
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.
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.
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
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.

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.
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*
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
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*
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
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)

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.
Pork Belly Hash
1. Pork Belly and potato hash served with two eggs over easy, and bacon-braised greens.
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
Grilled Cheese
1. Chef’s daily choice of cheese melted between two pieces of toasted brioche. Served with choice of fried potatoes or salad.
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.
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.
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.
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.
Greek Yogurt
1. **Allergy Alert**
2. Topped with seasonal fruit, fresh basil, honey, and housemade granola. Contains nuts.

SALTY PIG FOH RESOURCES

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Friday, March 28, 2014

menu descriptions 3.28.14

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