SALTY PIG FOH RESOURCES: August 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.
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.
3. The pork used comes from Pasteur-fed, heritage breed pigs.
4. 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.
5. 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.
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.
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.
Salame Calabrese
1. Calabrian Style Salame from Creminelli in Utah.
2. Spicy, dry cured salame
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.
  
  $Description: C:\Users\Salty Pig\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\IDR009UK\photo.JPG$

CHEESE

Moses Sleeper
1. Soft cow’s milk cheese from Greensboro Vt.
2. This cheese is aged in the cellars of Jasper Hills.
3. It has a bloomy rind, which causes the cheese to ripen from the outside in. Bloomy rinds are soft, white, wrinkly, and typically associated with softer cheeses like brie.
4. Moses sleeper was done in the style of a camembert. It is also a great recommendation for those who like brie.
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.)
  
  $Description: C:\Users\Salty Pig\AppData\Local\Microsoft\Windows\Temporary Internet Files\Content.IE5\IDR009UK\photo (1).JPG$
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.
Blu di Capra
1. Pasteurized Blue goat cheese from Lombardy, ITA. It is made in the style of Gorgonzola and aged for 60 days
2. The cheese is soft and has a creamy texture. It has less of the blue mold than the Valdeon, thus is it less bold & spicy than our previous blue cheese.
Le Petit Basque
1. Pasteurized sheep milk cheese from Pays-Basque, France. Aged 70 days.
2. The Basque region is located in Southern France, it borders Spain. The culture of the Basque people is very independent, they do not identify themselves as French.
3. This cheese has a smooth texture due to how fine the curds are in the cheese making process.
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.
Vintage Gouda
1. Pasteurized cow’s milk cheese from Southern Holland. Aged 3 years.
2. This gouda is not smoked. It is aged with wax on its rind.
3. Currently, this is our hardest cheese. This cheese has a pleasant crunch due to the Tyrosine clusters that form as cheese ages. Tyrosine is a non-essential amino acid found mainly in casein, the dominant protein found in milk.
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.
3. It has a bloomy rind that has been rubbed with vegetable ash.
4. It is done in the style of goat’s milk cheeses from the Loire Valley in France.
5. As it ages it gets softer and more robust & pungent.
6. Try pairing it with a saison or our Brut Rose (also from the Loire Valley.)

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

Panzanella Salad
1. Served with Local Tomatoes, Horseradish, White Anchovy, Bone Marrow Crema.
2. This is a classic Central Italian bread salad. The word “panzanella” is rooted in Tuscan slang for “belly.”
3. Ours has local heirloom tomatoes (both large and cherry), cucumbers, red onion, celery, toasted bread, and white anchovy.
  1. The vegetables are served raw and dressed with tomato water and olive oil. Tomato water is made by pureeing raw tomatoes and wrapping it in cheese cloth. The liquid that seeps out of the cheese cloth is the tomato water. The tomato water is then blended with olive oil.
  2. Crostini will be tossed in the tomato water & olive oil as well.
  3. There is also a bone marrow crema and white anchovies.
4. The bone marrow crema is by cooking garlic in rendered bone marrow. In a separate pot, milk is steeped with anchovy, thyme, rosemary, and Parmesan. After, the milk is strained then pureed with the garlic and bone marrow.
5. It is finished with parsley, basil, and grated horseradish.
6. Allergies: Gluten*, Dairy*, Fish*

Maine Mussels
1. MIS W/ SPOON
2. Served with smoked trotter, 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. Sugar snap peas will be thinly sliced, served raw, and dressed with lemon juice, and evoo.
6. Pickled peppers will also be featured on the dish.
7. Herbs will be parsley and thyme.
8. Market vegetables will also be featured.
9. 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

Tomato Pappardelle
1. Served with summer squashes, blossom, and scamorza.
2. Pappardelle is a wide noodle shaped pasta. It is common in Tuscany and other parts of Central Italy. The root of the word “pappardelle” means “eat quickly” in Central Italian dialects.
3. The tomato pappardelle is made in house with toasted tomato paste, egg yolks, olive oil, Durum & 00 Caputa flour. Egg yolks give the pasta a richness and a nice elasticity.
4. The dish will feature a wide variety of seasonal squashes from the farmers market. Currently, we’ll be using zucchini, summer squash, and patty pan squash. Along with the squashes, heirloom cherry tomatoes will be featured.
  1. These vegetables will be sautéed with garlic, olive oil, a pinch of chili flake. A house vegetable stock will also be added.
  2. The vegetable stock will be zucchini heavy. The stock is made with mirepoix (carrots, onion, celery), lots of zucchini, tarragon, parsley, and bay leaves.
5. Squash blossoms will be stuffed with scamorza cheese. Scamorza is a smoked provolone. The stuffed blossoms will be wilted in the vegetable stock that is added to the vegetable sautee so that the cheese melts a bit.
6. The dish will feature the same herbs as the vegetable stock: tarragon, parsley, bay leaves.
7. The dish will be finished with olive oil, lemon, pecorino (sheep milk cheese), and a little butter.
8. Allergies: Dairy*, Gluten*, Egg
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

Sicilian Style Swordfish
1. Served with Eggplant, Zibibbo Raisins, Caper Berries.
2. A 5 ounce piece of Swordfish will be local and served without bones or skin. The swordfish will be pan seared in grape seed oil. After, the fish will be basted with butter and thyme. Therefore, the dish will now have a dairy allergy, but it can be prepared without dairy. It will be about a 15 minute pick up time.
3. Eggplant, which is wildly popular in Sicily, will first be charred on the grill. After, the eggplant pulp will be scraped out and pressed through a roasting rack. The result will be akin to a rustic puree, almost like a babaganoush. Fun Fact: the French call this preparation “eggplant caviar.” The rustically pureed eggplant will be mixed with roasted garlic, a little Aleppo (spicy Syrian pepper), lemon juice, and olive oil.
  1. Additionally, Chinese or Japanese eggplant, Zucchini, and patty pan squash from the farmer’s market will be thickly cut and grilled before going on the plate. These vegetables will be seasoned simply with salt, pepper, and olive oil.
4. A pickled raisin and caper vinaigrette will also be served. Red raisins are mixed with Champagne vinegar, honey, salt, and a little water. The vinaigrette will be strained. The now pickled raisins will be chopped up with capers and added back to the vinaigrette along with Sicilian olive oil.
5. Zibibbo raisins are indigenous to Sicily and are in the Muscat Family. They are huge grapes. They still have seeds, but because the grapes have been dried out, the seeds are also dried and provide a pleasant crunch to the raisin. We will be reconstituting the raisins in a little warm water for this dish.
6. Caperberries will be sliced thinly in small rounds. Caperberries are the fruit that forms from capers. Capers are actually buds of a plant.
7. Herbs featured: parsley, oregano, celery leaves.
8. What makes it Sicilian Style: The use of raisin and eggplant is a play on Caponata, which is a traditional Sicilian dish made from stewed eggplants with raisins and/or capers. Additionally, capers grow like weeds in Sicily and everyone with a home garden in Sicily plants eggplant.
9. Allergies: Seafood, 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*

Salame Piccante
1. Served with Salame Genovese 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. The salami used is not spicy, rather than name “piccante” is used describe the heat of the cherry peppers on the pizza.
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. Salame Calabrese
  1. Calabrian Style Salame from Creminelli in Utah.
  2. Spicy, dry cured salame
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. ‘Nduja Rillette
  1. House made. Made with confit pork shoulder, pork fat, Calabrian chili.
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 & pecorino cheese filling. The cheeses are 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

RED SAUCE SUNDAY Sunday 5-10pm. Our take on classic Italian-American dishes.

STARTS

Garlic Knots
1. Served with pecorino, black pepper, and butter.
2. 4 garlic knots per order.
3. Pecorino is a hard sheep milk cheese.
4. Dough will be formed into knot shapes, brushed with garlic butter, then fried.
5. Allergies: Gluten, Dairy
Caesar Salad
1. Served with romaine, parmesan, and white anchovy.
2. Gem lettuce, which is baby Romaine, is cut into wedges and dressed with our house made Caesar dressing. This dressing does contain anchovy.
3. Caesar dressing is made with anchovy, parmesan, pecorino, egg yolk, lemon, garlic, and black pepper.
4. White anchovies will also be served on top of the salad.
5. Parmesan will be made into a crisp and will also be in the Caesar dressing. The salad will also feature croutons.
6. Allergies: Dairy*, Gluten*, Seafood*
Fried Calamari
1. Served with chilis, lemon, capers
2. Tempura battered calamari, therefore the dish is gluten free.
  1. Tempura batter uses rice flour. It is a lighter/airy-er batter.
3. The base of the sauce used on this dish is a beurre blanc. Beurre blanc is a traditional sauce made with white wine, cream, and butter. Olive oil, chili flake, lemon and capers will also be added to the sauce.
4. The dish will be served with peppadew peppers. These peppers are not spicy, they are on the sweeter side.
5. Allergies: Dairy*, Seafood
  
  PASTAS All made in house. All available in small or large portions.

Spaghetti with Meatballs
1. Served with San Marzano, Bone Marrow, and Basil
2. Small portion with be served with 3 meatballs, large will be served with 5 meatballs.
3. San Marzano are tomatoes used to make the sauce. San marzanos are plum tomatoes that are considered by many chefs to be the best paste tomatoes in the world.
4. The bone marrow is in the tomato sauce. It adds a nice richness to the dish.
5. Meatballs are made with pork and beef. They are made with egg, half and half, flour, parmesan, and pecorino (sheep milk cheese) as well. Therefore they can never be made gluten, dairy, or egg free.
6. Allergies: Dairy, Gluten
Spaghetti alle Vongole
1. “Spaghetti with clams”, same as dinner.
2. Mis with a small b&b plate for the clam shells.
3. Served with parsley, lemon, and garlic butter.
4. The clams used will be locally sourced. The type of clam used will also change depending on what is seasonally available. Some clams will be served in the shell, others will not.
  1. Currently we will be serving cockles and little necks
5. The sauce will be made garlic, white wine, lemon juice, butter, evoo, parsley, and Aleppo chilli.
  1. Aleppo chilli is a spicy Syrian pepper.
6. Topped w bread crumbs
7. Allergies: Dairy* gluten* seafood*
Tonnarelli Cacio e Pepe
1. Served with black pepper, pecorino, and olive oil
2. Tonnarelli is the name of the pasta shape. It is a square spaghetti. Cacio e pepe is a classic Italian sauce made from cheese and black pepper. The cheese used is pecorino, which is a hard sheep milk cheese.
3. This is a traditional dish made simply with a little pasta water, high quality olive oil, pecorino cheese, and black pepper.
4. Allergies: Gluten*, Dairy

MAINS

Pork Chop Valdostana
1. Served with prosciutto, fontina, broccoli rabe, calabrian chilli.
2. MIS WITH A STEAK KNIFE
3. A bone-in pork chop will be stuffed with prosciutto and fontina cheese. It is then breaded and pan fried.
4. Served with sautéed broccoli rabe. Broccoli rabe is sautéed with garlic, lemon, and olive oil. It is then tossed with calabrian chili. Calabrian chilis are spicy.
Chicken alla Mattone
1. “Chicken under a brick” same as dinner.
2. Served with romano beans, heirloom tomatoes, fingerling potatoes, and pesto.
3. MIS WITH A STEAK KNIFE
4. 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.
5. Romano beans are a type of snap pea originally from Italy. Romanos are grilled.
6. Heirloom tomatoes will be from the market and will either be grape or cherry tomatoes, depending on what is available.
7. Fingerlings are cooked in lemon and olive oil.
8. The pesto is made with basil, pinenuts, pecorino (sheep milk cheese), and parmesan.
9. Allergies: Nut*, dairy*
Meatball calzone
1. Same meatball recipe that was used previously.
2. They are made with pork and beef. Meatballs can never be made without dairy or gluten.
3. The calzone will be stuffed with tomato sauce, cherry peppers (spicy), ricotta, mozzarella, parmesan, and olive oil.
4. Pizza dough is used to make the calzone. It will be brushed with garlic oil before it is cooked.
5. Allergies: Dairy, Gluten
  
  PIZZAS, A LA CARTE MEATS & CHEESES ALSO AVAILABLE

SALTY PIG FOH RESOURCES

Labels

Wednesday, August 13, 2014

updated menu descriptions 8.14.14