dinner menu changes 6.20.14

Menu Changes 6/20/2014

PIG BOARDS

1. What came off: Rhubarb Mostarda, Spalla, Mixed Drum
2. 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.

STARTERS

1. What came off: Pea Green Salad, Change to Octopus, Change to Mussels
2. Baby Kale Salad
   1. Also served during lunch & brunch
   2. Served with hazelnuts, red onion, peaches, and a buttermilk-goat cheese dressing.
   3. Base of the salad will be baby kale.
   4. 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.
   5. The peaches pack a punch. They are pickled in champagne vinegar and are dressed with olive oil and calabrian chili paste.
   6. Allergies: Dairy*, Nuts*
3. Octopus
   1. Will no longer be served with a meyer lemon  confit.
   2. It will be served with a meyer lemon aioli instead. Aioli is a housemade mayonnaise with the addition of garlic, meyer lemon zest and juice.
4. Mussels
   1. Served with smoked trotter, garlic scape, herbs, sugar snap peas.
   2. 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.
   3. Smoked trotter meat will also be used in the dish.
      1. Trotters are smoked, cooked overnight, then the meat is pulled off the bone.
   4. Garlic scapes are the long stem that forms at the top of garlic bulbs. It will be grilled.
   5. Sugar snap peas will be thinly sliced, served raw, and dressed with lemon juice, and evoo.
   6. Herbs will be parsley and thyme.
   7. Markey vegetables will also be featured.
   8. Dairy* Gluten*

PASTAS

1. What came off: Porcini Raviolis, Spaghetti Primavera
2. Fusilli
   1. Same as the brunch 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*
3. Spaghetti and Clams
   1. Served with parsley, lemon, and garlic butter.
   2. The clams used will be locally sourced. The type of clam used will also change depending on what is seasonally available. They will be served out of the shell.
      1. Currently we will be serving cockles and little necks
   3. The sauce will be made garlic, white wine, lemon juice, butter, evoo, parsley, and Aleppo chilli.
      1. Aleppo chilli is a spicy Syrian pepper.
   4. Topped w bread crumbs
   5. Dairy* gluten* seafood*

MAINS

1. What came off: Polenta
2. 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 a type of snap pea originally from Italy. Romanos 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. Nut*, dairy*