menu changes 5.29.14

Menu Changes May 2014

Meats & Cheeses

1. What came off: Pate de Campagne, Cremont, Ewe II

1. Pork Liver Pate
   1. Made with black pepper, coriander, and vin santo.
   2. Vin Santo is a fortified dessert wine from Tuscany.
   3. The Pate is made with 50% meat (pork) and 50% pig offal (mainly liver along with kidney, heart, and brain.)
   4. Meat and offal is ground with roasted shallots, black pepper, and coriander.
   5. Vin Santo, Sherry Vinegar, and Panade are added after
      1. Panade= heavy cream, egg, flour
   6. Cannot be made dairy or gluten free
   7. Allergies: Dairy, Gluten
2. Lake’s Edge
   1. Pasteurized goat’s milk cheese from Blue Ledge Farm in Vermont.
   2. It is ash ripened and has a bloomy rind.
   3. It is soft, creamy and has a nice goat-y twang.
   4. Try pairing with a light bodied red wine, like our Zweigelt
   5. Fun Fact: The use of ash in cheese making is used frequently in the Jura region of France. Farmers milk their goats/cows in the morning and cover this milk with ash to protect it from bacteria during the cheese making process. They later milk their animals at night. This milk goes on top of the ash covering the morning’s milk, which produces an ash-ripened cheese, like Lake’s Edge.
3. Invierno
   1. Raw (unpasteurized) cow and sheep blend
   2. Natural Rind, cave aged cheese
   3. It is a rich cheese with notes of mushrooms and butter. It is semi-hard in texture.
   4. Try pairing this cheese with our Bantam or Downeast ciders.

Pastas

1. What came off: Pansotti

1. Porcini Ravioli
   1. Small: 3 raviolis, Large: 5 raviolis
   2. Served with roasted porcini, house made lardo, pea tendril pesto, hazelnuts.
   3. Lardo is made in house using the back fat of a pig. The fat is seasoned with salt, black pepper, chili flake, and rosemary.
   4. The raviolis are filled with stewed Porcini mushrooms, parmesan cheese, shallots, garlic.
   5. The raviolis are served in a brown butter sauce.
   6. The pea tendril pesto is made with pinenuts, parmesan cheese, garlic, olive oil, and pea tendrils.
   7. Porcini mushrooms are roasted in olive oil and added to the brown butter sauce. Hazelnuts are toasted in the brown butter as well.
   8. Charred pea greens are served with the dish as well.
   9. Allergies: Dairy, Gluten, Nuts*

Mains

1. Change: Pork Tasting

1. Pork Tasting
   1. Served with apricot agro-dolce, almond, harissa
   2. Three rotating cuts of pork
   3. Apricot agro-dolce is a sweet and sour sauce made from fresh apricots. Apricots are used both as a puree and diced to provide texture. The sauce is also made with honey, champagne vinegar, simple syrup, and mustard seeds.
   4. Almond s are served as a puree and as acrumble.
   5. Harissa is a smoked chili paste made using a variety of chilis and coriander. It comes from North Africa, but is used in Italy. It is similar to chipotle.
      1. Gem lettuce (aka baby romaine lettuce) is grilled and tossed in Harissa.
   6. The dish also features black radish and purple basil.
   7. Allergies: Dairy*, Gluten*, Nuts*

Pizzas

1. What came off: Chicken Florentine

1. Chicken Confit
   1. Served with tomato, cherry peppers, provolone, mozzarella, and broccoli rabe
   2. Tomato sauce is used on the pizza, however, it is not used as the base. The tomato sauce is dabbed onto the pizza after it comes out of the oven.
   3. Chicken thigh, leg, and breast is used.
   4. The main cheese used is provolone, but there is some mozzarella on the pizza as well.
   5. Cherry peppers are spicy.
   6. Allergies: Dairy*, Gluten

LUNCH/BRUNCH

Sandwiches

1. What came off:  French Melt, renamed Muffaletta
2. Prosciutto Sandwich
   1. Served on ciabatta with Apricot Agro-Dolce, Fennel, and Arugula.
   2. There is no cheese on this sandwich, if a guest would like cheese, Chef suggests Fontina.
   3. The fennel is shaved. The shaved fennel and arugula will be dressed in the apricot agro-dolce.
      1. Agro-dolce is a sauce that is both sweet and sour.
      2. The apricot agro-dolce is made with honey, champagne vinegar, simple syrup, mustard seeds, and fresh apricots. Some of the apricots are pureed, others are diced to create different textures.
   4. Allergies: Gluten*
3. Salty Pig Sandwich
   1. Make sure to specify with guests if they want the Salty Pig BOARD, PIZZA, OR SANDWICH.
   2. The Salty Pig Sandwich is the same as the Muffuletta, except it will not be served on a house made sesame bun.
   3. The sandwich is served on ciabatta with a rotating selection of salty pig parts, scamorza cheese, and vegetable giardiniera.
   4. There will be a rotation selection of 3 cured meats. Currently we are serving prosciutto cotto (cooked prosciutto), salami Genovese, and mortadella (HAS PISTACHIOS.)
   5. Vegetable giardiniera is pickled eggpant, carrots, cauliflower, turnips, radishes, and olives.
   6. Scamorza is smoked provolone.
   7. The sandwich will also have a vinaigrette made from the pickling liquid and olive oil.
   8. Allergies: Dairy*, Gluten*, Nuts*

Brunch/Lunch Salads

1. What came off: Herbs and Lettuces

1. Escarole
   1. Lunch and brunch only
   2. Escarole salad with Prosciutto di Parma, cherry peppers, radishes, hard boiled eggs, provolone cheese,  and an herb vinaigrette.
   3. The vinaigrette will be made with white wine vinegar, olive oil, mint, rosemary, parsley, oregano, and shallot.
   4. Escarole is a slightly bitter, leafy green.
   5. Prosciutto will be sliced thinly into ribbons.
   6. Cherry peppers are spicy.
   7. The 2 hard boiled eggs will be served at room temperature.
   8. The radishes are breakfast radishes that have been pickled.
   9. Allergies: Dairy*