recent menu changes 7.1.14

RECENT MENU CHANGES 7/2/14

PIG BOARDS

MEATS:  What came off: Cotecchino, Chorizo

1. Cerveza Seca
   1. From Charlito’s Cocina in Brooklyn, NY
   2. This is a dry cured pork salame that is made with bottle fermented brown ale. The pork used comes from Pasteur-fed, heritage breed pigs.
   3. The brown ale accentuates the fermented flavor of the salame. Oftentimes sugar is used to feed the bacteria found in meat as it cures, this gives it a better flavor. The brown ale in this salame serves as sugar to feed bacteria during the curing process.
   4. Charlito’s Cocina was founded in 2012 by Charles (Charlito) Wekselbaum. Charlito attended the French Culinary Institute in NYC. After, he traveled to Spain where he studied wine-making, charcuterie, and Spanish culture & cuisine. He brought back what he learned abroad to Brooklyn when he opened Charlito’s Cocina.
2. Soppressata
   1. From Fra’ Mani in Berkeley, CA
   2. Dry Cured pork salame. It is made with coarsely cut pork and scented with clove. It has a nice kick from the black pepper used in it’s production.
   3. Fra’ Mani was started by Paul Bertoli, yes that Bertoli. Bertoli’s grandmother had a salumeria, this sparked the chef’s love of charcuterie. Fra’ Mani uses high quality pigs that are not feed antibiotics or growth hormones.

CHEESES:  What came off: Lake’s Edge

1. Bonne Bouche
   1. From Vermont Creamery in Websterville, VT
   2. Soft, ash-ripened pasteurized goat’s milk cheese that has been aged 2-3 months. It has a bloomy rind that has been rubbed with vegetable ash.
   3. It is done in the style of goat’s milk cheeses from the Loire Valley in France.
   4. As it ages it gets softer and more robust & pungent.
   5. Try pairing it with a saison or our Brut Rose (also from the Loire Valley.)

LUNCH

What came off: Pork Belly Sandwich, Change to The Offal, Change to The Salty Pig

1. BLT
   1. Served with pork belly confit, heirloom tomato, meyer lemon aioli on ciabatta.
   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.
2. Coppa di Testa replaced Cotechino on The Salty Pig Board, Pork Liver Pate replaced the Coppa di Testa on The Offal
   DRINKS

What came off: Valpolicella, change to Smoke Show.

1. Smoke Show is no longer made with Licor 43. It is now made with Mandarin Napoleon. Mandarin Napoleon is made with mandarins and Cognac. It was specially made for Napoleon himself.
2. Upcoming change: Berger Zweigelt is still in print. When it is 86’ed, we will be serving Ecker’s Zweigelt. It is spicier and has a bit more tannin. It will be coming in a 750ml bottle. See write up on this wine for more details.