SALTY PIG FOH RESOURCES: June 2014

PIG BOARDS

MEATS

Prosciutto di Parma
1. From Parma, Italy
2. It is cured (uncooked) and hung for one year.
3. Prosciutto comes from the hindquarters (lower butt, upper thigh) of the pig.
4. We do not make this item in house.
Speck
1. From Alto Adige, in Northern Italy
2. It is Cold Smoked/ Pressed Smoked Prosciutto. Cold smoked means it is smoked without being cooked.
3. We do not make this item in house.
Chicken Liver Mousse
1. Chicken livers are cured overnight with salt, brown sugar, and pink salt.
2. After being cured they are seared. Then they are pureed with sherry vinegar, caramelized onions, butter, Vin Santo, and gelatin.
  1. Vin Santo is a fortified wine from Tuscany, Italy.
3. The mousse is served in a small mason jar and finished with sea salt and fennel powder.
4. Allergies: Dairy
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
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. Orange and Fennel are added as well.
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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Capicola
1. Capicola is the Italian-American name for “coppa.” Coppa is the neck muscle of a pig.
2. Before it is cooked it is brined for 3 weeks. The brine is a solution of pepercino, pimenton, black pepper, coriander, salt, and sugar.

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.
Valdeon
1. From Leon, Spain: Cow and Goat
2. This is a blue cheese. The goat milk makes this cheese a bit lighter than other blue cheeses, which is great for the summer months.
3. This cheese is semi-firm but it has a very pleasing creaminess and starts to melt relatively quickly. It is spicy, peppery, and strong.
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.
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.
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.
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.
Vegetable Giardiniera
1. Variety of pickled vegetable. Vegetables will change depending what is in season.
2. They are pickled in rice wine vinegar, salt, and sugar.
3. Currently the vegetables are: pearl onion, carrots, cauliflower, romano beans.

DINNER Mon-Sat 5pm-10pm

STARTS

Octopus
1. MIS WITH A STEAK KNIFE
2. Served with potatoes, chorizo, olives, meyer lemon aioli
3. Octopus is grilled.
4. Aioli is mayonnaise with the addition of garlic. Our house made aioli is made with meyer lemon zest and juice.
5. Fingerling potatoes and are cooked in lemon and olive oil before being smashed and seared in a cast iron pan.
6. Chorizo is seared in same pan as potatoes. The chorizo is made in house in the form of a crepinette. A crepinette is a French style sausage in which the meat is incased in caul fat, rather than the usual sausage casings. Pork and pork fat are seasoned with pimenton ( Spanish paprika ) and Piment d’ Espelette (spicy pepper from the Basque region in France/Spain.)
7. Olives are served as a tapenade. Olives are chopped and mized with anchovy, olive oil, merlot vinegar, orange zest, and lemon zest.
8. Garnished with parsley, chili flake, olive oil
9. Allergies: Dairy*, Seafood*

Maine Mussels
1. MIS W/ SPOON
2. Served with smoked trotter, garlic scape, herbs, sugar snap peas.
3. The broth of the dish will be made by blending mussel broth and smoked pork trotter broth. The broth will also be made with shallots, lemon zest, and white wine.
4. Smoked trotter meat will also be used in the dish.
  1. Trotters are smoked, cooked overnight, then the meat is pulled off the bone.
5. Garlic scapes are the long stem that forms at the top of garlic bulbs. It will be grilled.
6. Sugar snap peas will be thinly sliced, served raw, and dressed with lemon juice, and evoo.
7. Pickled peppers will also be featured on the dish.
8. Herbs will be parsley and thyme.
9. Market vegetables will also be featured.
10. Allergies: Shellfish, Dairy*, Gluten*
Baby Kale Salad
1. Served with hazelnuts, red onion, peaches, and a buttermilk-goat cheese dressing.
2. Base of the salad will be baby kale.
3. The baby kale is dressed in a goat cheese and buttermilk dressing. Both the goat cheese and the buttermilk are from Vermont Creamery and are of very high quality.
4. The peaches pack a punch. They are pickled in champagne vinegar and are dressed with olive oil and calabrian chili paste.
5. Allergies: Dairy*, Nuts*

PASTA All pasta is made in house, available in small and large portions Gluten free pasta available

Maltagliati
1. Served with pork head sugo, charred spring onion, chilli
2. Maltagliati refers to the shape of the pasta. It means “poorly cut” in Italian. It is rustically cut pasta, similar to pappardelle, but smaller.
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. Finished with calabrian chili puree, butter, olive oil, and pecorino (sheep milk cheese.)
  1. Calabrian chilis are spicy.
6. Allergies: gluten*, dairy*

Fusilli
1. Served with SP spicy sausage, charred broccoli, and ricotta salata.
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.
6. Allergies: Gluten*, Dairy*
Spaghetti and Clams
1. MIS WITH A SMALL B&B PLATE FOR THE SHELLS
2. Served with parsley, lemon, and garlic butter.
3. The clams used will be locally sourced. The type of clam used will also change depending on what is seasonally available. Some will be served in the shell, others will not.
  1. Currently we will be serving cockles and little necks
4. The sauce will be made garlic, white wine, lemon juice, butter, evoo, parsley, and Aleppo chilli.
  1. Aleppo chilli is a spicy Syrian pepper.
5. Topped w bread crumbs
6. Allergies: Dairy* gluten* seafood*

MAINS

Lamb Shoulder in Coratella
1. MIS WITH A SPOON
2. Served with Jerusalem Artichokes, Mache, Lamb Offal.
  1. This dish is served in 2 separate plates
3. One plate is a cast iron pan that holds the coratella.
  1. Coretella is tomato based. The tomatoes are cooked along with garlic, chili flake, lemon, olive oil, mint, and lamb stock. Lamb offal and sunchokes are in the skillet as well. Lamb offal used are sweetbreads (thyroid glands) and tongue.
4. The other plate features grilled lamb shoulder and tongue.
  1. A sunchoke puree is on the bottom of the plate.
  2. It is topped with mint and lemon gremolata.
    1. Lemon gremolata: lemon zest, garlic, black pepper, olive oil
  3. It is finished with sunflower kernels and mache.
    1. Mache: is a type of lettuce known as lamb’s tongue
5. Allergies: dairy*
Chicken Under a Brick
1. Served with romano beans, heirloom tomatoes, fingerling potatoes, and pesto.
2. MIS WITH A STEAK KNIFE
3. Half a chicken will be grilled with a brick on top of it. The brick is used to press the meat. The chickens are cage and antibiotic free. They are also Canadian…eh.
4. Romano beans are grilled.
5. Heirloom tomatoes will be from the market and will either be grape or cherry tomatoes, depending on what is available.
6. Fingerlings are cooked in lemon and olive oil.
7. The pesto is made with basil, pinenuts, pecorino (sheep milk cheese), and parmesan.
8. Allergies: nut*, dairy*
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. Almonds are served as a puree and as a crumble.
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

Not available until 5pm SAT & SUN

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.
2. Allergies: Gluten, Dairy*
Broccoli Rabe
1. Served with Ricotta salata, lemon peel, roasted garlic, chili flake.
2. The base is a garlic crème fraiche.
3. The pizza will feature 3 cheeses: mozzarella, ricotta, and ricotta salata.
  1. Ricotta salata will be added after the pizza comes out of the oven.
  2. 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.
4. Broccoli rabe is a vegetable related to both the cabbage and turnip. It is leafy green with a pungent, bitter flavor and is very popular in Italy.
5. Allergies: Gluten, Dairy*
Pizza Bianca
1. Served with mozzarella, preserved sardines, potato, and calabrian chili.
2. The base of the pizza is “white”, meaning the dough is coated with olive oil and roasted garlic
3. Fingerling potatoes are cooked in lemon and olive oil and smashed before being put on the pizza.
4. Calabrian chilis are spicy, they come from Calabria, a southern region of Italy.
5. Allergies: Gluten, Dairy*, Seafood*
Salty Pig
1. Served with a rotating selection of pig parts, mustard, and pale ale caramel.
2. The base of the pizza is a mixture of mustard & crème fraiche. A bit of ale is added to the base as well.
3. The pig parts may vary, but are usually prosciutto cotto (cooked prosciutto), salami, and mortadella.
  1. The mortadella is a finely ground, cooked sausage that contains pistachios.
4. The pizza is finished with arugala, parmesan cheese, olive oil, and beer caramel.
  1. Beer caramel is made by cooking down beer with sugar, star anise, and coriander.
5. Allergies: Gluten, Dairy*, Nuts*
Peperonata
1. Served with SP spicy sausage, goat cheese, and fresh oregano.
2. The base is a tomato sauce.
3. Peperonata is added to the pizza. Peperonata is an Italian dish consisting of fried peppers. Our peperonata features peppers that are stewed with roasted garlic, shallots, sherry vinegar, and raisins.
4. Goat cheese is blended with cow’s milk creamy to give it a smoother texture.

The spicy sausage is made in house. The sausage used is prepared the same way as a chorizo crepinette. A crepinette is a French style sausage in which the meat is incased in caul fat, rather than the usual sausage casings. Pork and pork fat are seasoned with pimenton ( Spanish paprika ) and Piment d’ Espelette (spicy pepper from the Basque region in France/Spain.)

Allergies: gluten, dairy*

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 are cooked in chicken fat.
4. The main cheese used is provolone, but there is some mozzarella on the pizza as well.
5. Cherry peppers are spicy.
6. Allergies: gluten, dairy*
Asparagus Pizza
1. Served with prosciutto crema, fontina, sunny side egg
2. The base of the pizza is a prosciutto crema. Prosciutto Crema is made by mixing a béchamel, sour cream, and pureed ground prosciutto. Bechamel is a sauce made using flour, butter, and milk.
3. White and green asparagus are sliced very thin and cooked on the pizza
4. Fontina, a cow’s milk cheese, is diced then put on the pizza.
5. Finished with and Egg, Olive Oil, Parmesean
6. Allergies: gluten, dairy*

LUNCH

Mon-Fri 11:30am-2:30pm

PIGBOARDS No a la carte menu for meats and cheeses will be available before 2:30pm. Guests may add Prosciutto to any of the boards. They may also add/substitute items from one of the pre-set boards to another pre-set boards.

The Salty Pig
1. Comes with crostini, pickles, mustard, and salad. Salad is dressed with roasted shallot vinaigrette.
2. Porchetta
  1. Made with Pork Shoulder. The shoulder is rubbed with seasoning then trussed and cooked for 8 hours. Spices: fennel pollen, chili flake, rosemary, salt, pepper
3. Coppa Di Testa
  1. Made in house using a pig’s head. All of the head is used, excluding the brain and eyes. Orange and fennel are added as well.
  2. The meat is raw when it put into an artificial casing. This is then slow cooked and the artificial casing is removed.
4. Stracciatella
  1. Made in house. This is a very soft cow’s milk cheese.
5. Olives
The Cured
1. Comes with crostini, pickles, mustard, and salad. Salad is dressed with roasted shallot vinaigrette.
2. Soppressata
  1. Dry cured pork salami from Fra’mani in Northern California.
3. Speck
  1. Cold smoked Prosciutto from Italy.
4. Stravecchio
  1. Hard, cow’s milk cheese similar to Parmesan.
5. Eggplant Sott’Aceto
  1. Pickled eggplant
The Offal
1. Chicken Liver Mousse
  1. Chicken livers are cured overnight with salt, brown sugar, and pink salt.
  2. After being cured they are seared. Then they are pureed with sherry vinegar, caramelized onions, butter, Vin Santo, and gelatin.
    1. Vin Santo is a fortified wine from Tuscany, Italy.
  3. The mousse is served in a small mason jar and finished with sea salt and fennel powder.
  4. Allergies: Dairy
2. Pork Liver Pate
  1. Made with black pepper, coriander, and vin santo.
  2. The Pate is made with 50% meat (pork) and 50% pig offal (mainly liver along with kidney, heart, and brain.) Meat and offal is ground with roasted shallots, black pepper, and coriander.
  3. Vin Santo, Sherry Vinegar, and Panade are added after
  4. Panade= heavy cream, egg, flour
  5. Cannot be made dairy or gluten free
3. Smoked Beef Tongue
4. Beef tongue is brined for 7 days, smoked, and slow cooked
5. Finished with grains of paradise- a West African herb that is peppery and citrus-y.
6. Pickled Vegetables.
The Farmstead
1. Served with crostini, mustard, and pickles. No salad.
2. Manchego
  1. Semi-firm sheep milk cheese
3. Valdeon
  1. Blue cheese made with cow and goat milk
4. Alpha Tolman
  1. Raw cow’s milk cheese that is similar to Gruyere
5. Honey
6. Marcona almonds

SALADS

Escarole
1. Served with Prosciutto di Parma, cherry peppers, radishes, hard boiled eggs, provolone cheese, and an herb vinaigrette.
2. The vinaigrette will be made with white wine vinegar, olive oil, mint, rosemary, parsley, oregano, and shallot.
3. Escarole is a slightly bitter, leafy green in the chicory family.
4. Prosciutto will be sliced thinly into ribbons.
5. Cherry peppers are spicy.
6. The 2 hard boiled eggs will be served at room temperature.
7. The radishes are breakfast radishes that have been pickled.
8. Allergies: Dairy*
Baby Kale Salad
1. Served with hazelnuts, red onion, peaches, and a buttermilk-goat cheese dressing.
2. Base of the salad will be baby kale.
3. The baby kale is dressed in a goat cheese and buttermilk dressing. Both the goat cheese and the buttermilk are from Vermont Creamery and are of very high quality.
4. The peaches pack a punch. They are pickled in champagne vinegar and are dressed with olive oil and calabrian chili paste.
5. Allergies: Dairy*, Nuts*

SANDWICHES All Sandwiches will be served on Iggy’s bread. Sandwiches will be served with either Cape Cod kettle cooked chips or a side 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.
6. Allergies: gluten*, dairy*
BLT
1. Served with pork belly confit, heirloom tomato, meyer lemon aioli
2. The pork belly is confit’d, meaning it is cooked in fat. The pork belly is prepared with maple syrup and smoked.
3. The heirloom tomatoes will vary depending on what is seasonally available, but will feature larger varieties of tomatoes.
4. Aioli is mayonnaise with the addition of garlic. Our house made aioli is made with meyer lemon zest and juice.
5. The sandwich will also have gem lettuce. Gem lettuce=baby romaine.
6. It will be served on ciabatta.
7. Allergies: gluten*, dairy*
Salty Pig Sandwich
1. Make sure to specify with guests if they want the Salty Pig BOARD, PIZZA, OR SANDWICH.
2. Served with today’s pig parts, scamorza cheese, and vegetable giardiniera.
3. The sandwich is served on ciabatta.
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*
Prosciutto Sandwich
1. Served with Apricot Agro-Dolce, Fennel, and Arugula.
2. Served on ciabatta.
3. There is no cheese on this sandwich, if a guest would like cheese, Chef suggests Fontina.
4. 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.
5. Allergies: Gluten*
Smoked Turkey Sandwich
1. Served with pesto, cloumage, pea greens, calabrian chili
2. Cloumage is a fresh, soft cow’s milk cheese from Shy Brothers Farm in Westport, MA.
3. Calabrian chilis are pureed. Calabrian chilis are spicy peppers from the Calabria, a region in southern Italy.
4. Our turkey comes from Zoe’s in California.
5. The pesto is made with basil, olive oil, parmesan, and pecorino (sheep milk cheese.)
6. Allergies: gluten*, dairy*, nuts*
  
  PIZZAS WILL BE AVAILABLE FOR LUNCH AS WELL

BRUNCH Saturday & Sunday 10:30am-3pm

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.
  1. Eggs are cooked in butter.
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.
4. Allergies: dairy*, gluten*
Pork Belly Hash
1. Pork Belly and potato hash served with two eggs over easy, English muffin, and bacon-braised mustard greens.
2. Allergies: dairy*, gluten*
Copley Market Summer Frittata
1. Served with a rotating selection of vegetables from the farmer’s market in Copley, Scamorza, and brioche toast.
2. Scamorza is smoked provolone.
3. A frittata is an Italian egg dish that is similar to an omelet. The name roughly translates to “egg cake.”
4. The frittata will be made with 3 eggs. There will be vegetables inside the frittata and a small salad dressed in olive oil on top. It will be finished with shaved ricotta salata..
  1. Ricotta salata is salted, pressed, dried ricotta.
5. Brioche is a bread of French origin that is rich with butter and eggs and has a dark, golden, flaky crust.
6. Allergies: dairy*, gluten*
Grilled Cheese
1. Chef’s daily choice of cheese melted between two pieces of toasted brioche.
2. Served with choice of fried potatoes or salad.
3. Allergies: dairy, gluten
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.
7. Allergies: gluten*, dairy*
House Made Fusili
1. Same pasta as the dinner menu.
2. Served with SP spicy sausage, charred broccoli, and ricotta salata.
3. 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.
4. 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.
5. 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.
6. The dish is finished with Ricotta Salata. Ricotta salata is salted, pressed, dried ricotta.
7. The sausage used in the dish is made with red pepper and is a bit spicy. There is no additional red pepper in the dish.
8. Allergies: Gluten*, Dairy*
Stuffed French Toast
1. Served with ricotta, apricot-agro-dolce, and amaretti cookie.
2. The French Toast is made with Iggy’s Brioche. It is stuffed with a sweet ricotta cheese filling. Ricotta cheese is mixed with confectioner’s sugar and lemon for the filling.
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. Amaretti cookies are made with bitter almonds. They are not made in house. They can be left off the plate if someone has an allergy to nuts.
5. It is garnished with purple basil.
6. Allergies: Gluten, Dairy*, Nuts*, Egg*
Escarole
1. Served with Prosciutto di Parma, cherry peppers, radishes, hard boiled eggs, provolone cheese, and an herb vinaigrette.
2. The vinaigrette will be made with white wine vinegar, olive oil, mint, rosemary, parsley, oregano, and shallot.
3. Escarole is a slightly bitter, leafy green in the chicory family.
4. Prosciutto will be sliced thinly into ribbons.
5. Cherry peppers are spicy.
6. The 2 hard boiled eggs will be served at room temperature.
7. The radishes are breakfast radishes that have been pickled.
8. Allergies: Dairy*
Baby Kale Salad
1. Served with hazelnuts, red onion, peaches, and a buttermilk-goat cheese dressing.
2. Base of the salad will be baby kale.
3. The baby kale is dressed in a goat cheese and buttermilk dressing. Both the goat cheese and the buttermilk are from Vermont Creamery and are of very high quality.
4. The peaches pack a punch. They are pickled in champagne vinegar and are dressed with olive oil and calabrian chili paste.
5. Allergies: Dairy*, Nuts*
Greek Yogurt
1. **Allergy Alert**
2. Topped with seasonal fruit, fresh basil, honey, and housemade granola. Contains nuts.
3. Allergies: Dairy, Gluten*, Nuts*

A LA CARTE MEATS & CHEESE WILL BE AVAILABLE AS WELL

SALTY PIG FOH RESOURCES

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Monday, June 30, 2014

new lunch stuff

updated menu descriptions 6.30.14