menu changes 8.13.14

Menu Changes 8.13.14  

PIG BOARDS

I.                    Price Changes: Olives, Almonds up $1, $3 each

II.                  MEATS

a.       What came off: Porchetta

b.       Salame Calabrese

                                                               i.      Calabrian Style Salame from Creminelli in Utah.

                                                             ii.      Spicy, dry cured salame

III.                CHEESES

a.       What came off: Alpha Tolman, Valdeon, Invierno

b.       Blu di Capra

                                                               i.      Pasteurized Blue goat cheese from Lombardy, ITA. It is made in the style of Gorgonzola and aged for 60 days

                                                             ii.      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.  

c.       Le Petit Basque

                                                               i.      Pasteurized sheep milk cheese from Pays-Basque, France. Aged 70 days.

                                                             ii.      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.

                                                            iii.      This cheese has a smooth texture due to how fine the curds are in the cheese making process.

d.       Vintage Gouda

                                                               i.      Pasteurized cow’s milk cheese from Southern Holland. Aged 3 years.

                                                             ii.      This gouda is not smoked. It is aged with wax on its rind.

                                                            iii.      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.

IV.                LUNCH BOARDS

a.       Salty Pig Board will have Salame Calabrese instead of Porchetta.

b.       Offal Board will have ‘nduja rillette instead of Chicken Liver Mousse.

STARTERS

I.                    What came off: Octopus

II.                  Panzanella Salad

a.       Served with Local Tomatoes, Horseradish, White Anchovy, Bone Marrow Crema.

b.       This is a classic Central Italian bread salad. The word “panzanella” is rooted in Tuscan slang for “belly.”

c.       Ours has local heirloom tomatoes (both large and cherry), cucumbers, red onion, celery, toasted bread, and white anchovy.

                                                               i.      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.

                                                             ii.      Crostini will be tossed in the tomato water & olive oil as well.

                                                            iii.      There is also a bone marrow crema and white anchovies.

d.       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.  

e.       It is finished with parsley, basil, and grated horseradish.

f.        Allergies: Gluten*, Dairy*, Fish*

PIZZAS

I.                    Changes to Additions: Prosciutto for pizza will now be $6, Adding Arugula ($2) is listed on the menu.

II.                  What came off: Chicken Confit

III.                Salame Piccante

a.       Same as Chicken Confit, but is made with salame instead of Chicken.