Changes are mainly to the Red Sauce Sunday, but here are updated descriptions for the whole menu. I've decided to simplify the descriptions, so that we can print them and you can take some notes on the margins from the information chefs' provide and your own research. Enjoy!
PIG BOARDS
MEATS
Prosciutto di Parma (Parma, Italy)
Cured, uncooked, hung for a year.
Speck (Alto Adige, Italy)
Cold Smoked/ Pressed Smoked Prosciutto.
Cerveza Seca (Charlito’s Cocina, Brooklyn, NY)
Dry cured pork salame that is made with bottle fermented brown ale which accentuates the fermented flavor of the salame. Pasture fed, heritage breed pigs.
Smoked Beef Tongue (SP)
Brined for 7 days, smoked, and slow cooked. Finished with grains of paradise.
Salame Calabrese (Utah)
Calabrian Style Salame from Creminelli in Utah. Spicy, dry cured salame.
Coppa di Testa (SP)
Made in house using a pig’s head. All of the head is used except the brain and eyes. Style of salami common in Rome and Central Italy. The meat is cut coarsely, with orange and fennel and put into casing and sliced thinly.
Porchetta (SP)
Brined for five days, slow roasted with fennel pollen, rosemary, chili flake salt and black pepper.
Paté de Campagne (SP)
Pork, clove, nutmeg, coriander, dried thyme, parsley, garlic and shallot. Ground and mixed with a panada (cream, eggs, flour), whole prunes (poached in red wine and red wine vinegar) and pistachio. Cooked. (ALLERGIES: Gluten, Dairy, Nuts, Alcohol)
CHEESE
Bonne Bouche (Vermont Creamery in Websterville, VT) GOAT, PAST.
Soft, ash-ripened bloomy rind pasteurized goat’s milk cheese that has been aged 2-3 months. Done in the style of goat’s milk cheeses from the Loire Valley in France.
Moses Sleeper (Jasper Hills, Greensboro, VT) COW, PAST.
Soft cow’s milk cheese from Greensboro Vt. It has a bloomy rind, which causes the cheese to ripen from the outside in. Soft, white, wrinkly, similar to camembert.
Pont L’Eveque (Normandy, France) COW, PAST.
Washed rind pasteurized cow’s milk cheese from Normandy, France. Washed with a salt brine. Soft, strong with some farmy, mushroomy notes to it. Not as stinky/funky as other washed rinds, like Epoisses. Pair with Cider, Saison, or Riesling.
Blu di Capra (Lombardy, Italy) GOAT, PAST.
Pasteurized Blue goat cheese. It is made in the style of Gorgonzola and aged for 60 days. Soft with a creamy texture. It has less of the blue mold than most blues, tends to the mild side,
Le Petit Basque (Pays-Basque, France) SHEEP, PAST.
Pasteurized sheep milk cheese from Pays-Basque, France. Aged 70 days. This cheese has a smooth texture due to the very fine curds.
Manchego de Corcuerca (La Mancha, Spain) SHEEP, PAST.
Semi- hard sheep’s milk cheese from La Mancha, Spain. Corcuera is a leading manchego producer in La Mancha. This cheese is aged for 3 months, so it is still on the fresher, softer side for a manchego. Rich, buttery, young, moist, and slightly sweet.
Stravecchio (Veneto, Italy) COW, PAST.
Aged 10-12 months. Stravecchio translates to “over aged.”Hard, strong, nutty, and somewhat sweet, Stravecchio is often compared to Parmesean.
Vintage Gouda (Southern Holland) COW, PAST.
Aged 3 years with a wax rind. This gouda is not smoked. 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.
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
Figs are cooked down with red wine, sugar, and honey. The entire is mixture is brought to a simmer until it thickens. No pectin.
Smoked Shallot Marmalade
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.
Jalapeno Jelly
Jalapeños are seeded and pureed with water and vinegar, this mixture is then added to sugar, lemon juice, and thickened with pectin.
Mushroom Conserva
A variety of mushrooms (White beach, chatrelle, oyster, and cremini mushrooms) that are lightly pickled in sherry vinegar and tossed in olive oil, fresh thyme, chili flake.
Vegetable Giardiniera
Variety of pickled vegetables (currently:pearl onion, carrots, cauliflower, romano beans). Vegetables will change depending what is in season. They are pickled in rice wine vinegar, salt, and sugar.
Whipped Lardo
Salted Lardo that is ground and whipped with rosemary, fennel pollen and fresh black pepper. Served in a small ramekin.
Eggplant Sott’ Aceto
Eggplant is pickled in vinegar and marinated in olive oil, chilli flake, oregano.
Vermont Wildflower Honey
Unpasteurized (raw) honey (some pregnant women avoid raw honey.
DINNER
Panzanella Salad
Local Tomatoes, Horseradish, White Anchovy, Bone Marrow Crema
Classic Central Italian bread salad. The word “panzanella” is rooted in Tuscan slang for “belly.”
Local heirloom tomatoes (both large and cherry), cucumbers, red onion, celery, dressed with tomato water and olive oil toasted bread (also dressed in olive oi and tomato water), white anchovy, bone marrow crema (garlic, rendered bone marrow, milk, anchovy, thyme, rosemary, and Parmesan.) Finished with parsley, basil, and grated horseradish. (Allergies: Gluten*, Dairy*, Fish*)
Maine Mussels (MISE W/ SPOON)
Smoked trotter, garlic, sugar snap peas.
The broth of the dish will be made by blending mussel broth, smoked pork trotter broth, shallots, lemon zest, and white wine. Sugar snap peas (sliced thin, served raw, and dressed with lemon juice, and evoo), pickled peppers, parsley and thyme. (Allergies: Shellfish, Dairy*,Gluten*)
Baby Kale Salad
Peaches, goat- buttermilk dressing, hazelnuts
Baby kale is dressed in a goat cheese and buttermilk (both from Vermont Creamery) dressing. Mixed with red onion, hazelnuts and peaches [pickled in champagne vinegar and are dressed with olive oil and calabrian chili paste (pretty spicy)]. (Allergies: Dairy*, Nuts*)
Tomato Pappardelle
Summer squashes, blossom, Scamorza
Pappardelle (toasted tomato paste, egg yolks, olive oil, Durum & 00 Caputa flour) served with zucchini, summer squash, patty pan squash, and heirloom cherry tomatoes sautéed with garlic, olive oil, chili flake, house vegetable stock [zucchini, mirepoix (carrots, onion, celery), tarragon, parsley, and bay leaves] and butter. Squash blossoms will be stuffed with scamorza cheese (smoked provolone.) and wilted in the vegetable stock so that the cheese melts a bit. Garnished with tarragon, parsley, bay leaves. (Allergies: Dairy*, Gluten*, Egg*)
Fusilli
SP spicy sausage, charred broccoli, and ricotta salata.
Fusilli (Semolina, Durum, and 00,) Pork sausage [ pimenton (Spanish paprika,) piment d’espellette (a spicy peper from the Basque region of France,) thyme, and garlic. Sauce (chicken stock, butter, olive oil, and Parmesean are added.) Finished with Ricotta Salata (salted, pressed, dried ricotta.) (Allergies: Gluten*, Dairy*)
Spaghetti alla Norma
Local Eggplant, Fresh Tomato Sauce, Basil, Ricotta
Traditional Sicilian pasta dish. House made spaghetti with assorted local eggplant varieties roasted in olive oil and cooked in a fresh tomato sauce using local tomatoes, garlic, chili flake and olive oil. The dish is finished with basil and ricotta salata. (Allergies: Gluten*, Dairy*)
Sicilian Style Swordfish
Eggplant, Zibibbo Raisins, Caper Berries
A 5 oz piece of local Swordfish will be pan seared in grape seed oil and basted with butter and thyme. Charred eggplant pulp will be scraped out and pressed through a roasting rack and mixed with roasted garlic, Aleppo (spicy Syrian pepper), lemon juice, and olive oil. Chinese or Japanese eggplant, Zucchini, and patty pan squash from the farmer’s market will be seasoned with salt, pepper, and olive oil and grilled. Served with pickled Zibbibo raisins and caper vinaigrette (red raisins, Champagne vinegar, honey, salt, capers Sicilian olive oil.) Garnished with caper berries, parsley, oregano, celery leaves. (Allergies: Seafood, Dairy*)
Chicken Under a Brick (MISE WITH A STEAK KNIFE)
Romano beans, heirloom tomatoes, fingerling potatoes, pesto
Half a chicken will be grilled with a brick on top and served with grilled Romano beans, heirloom tomatoes, fingerling potatoes (lemon, olive oil) and pesto (basil, pinenuts, pecorino and parmesan.) (Allergies: nut*, dairy*)
Pork Tasting
Apricot agro-dolce, almond, harissa
Three rotating cuts of pork are served with apricot agro-dolce (diced and pureed apricots, honey, champagne vinegar, simple syrup, and mustard seeds.) Almonds are served as a puree and as a crumble. Gem lettuce (aka baby romaine lettuce) is grilled and tossed in Harissa. The dish also features black radish and purple basil. (Allergies: Dairy*, Gluten*, Nuts*)
PIZZAS
Pizza Dough: 00 Caputa flour, yeast, salt, extra virgin olive oil, and water. Our pizzas are very thin, about 12-14 inches across, and are meant to serve 1-2 people
Tomato Sauce: The tomato sauce is made with San Marzano tomatoes, red wine vinegar, oregano, basil, garlic, salt, and pepper. The sauce is not cooked.
Allergies (all pizzas): Gluten, Dairy*
Margherita
Tomato sauce base, mozzarella cheese, and fresh basil.
Broccoli Rabe
Ricotta salata, lemon peel, roasted garlic, chili flake
Base is a garlic crème fraiche, cheeses are mozzarella, ricotta, and ricotta salata (after baking).
Pesto Pizza
Local Tomato, Scarmorza, Eggplant
White pizza (no sauce) with fresh local tomatoes, fried eggplant, scamorza cheese and basil pesto (basil, garlic, pine nuts, parm, pecorino, grapeseed oil). Finished with olive oil, sea salt, parmesan.
Pizza Rustica
Prosciutto Crema, Escarole, Cannellini Bean, Lemon Confit
Prosciutto and White Bean puree as the base, braised escarole (onion, olive oil, chili flake) cannellini beans and lemon confit (cooked in olive oil). Finished with olive oil, sea salt, parmesan.
Salty Pig
Pig parts, mustard, and pale ale caramel
Base is mustard crème fraiche and ale. The pig parts may vary, but are usually prosciutto cotto (cooked prosciutto), salami, and mortadella (pistachios). Finished with arugula, parmesan cheese, olive oil, and beer caramel (beer, sugar, star anise, and coriander) (Allergies: Gluten, Dairy*, Nuts*)
Peperonata
SP spicy sausage, goat cheese, fresh oregano
Tomato sauce., peperonata (peppers stewed with roasted garlic, shallots, sherry vinegar, and raisins ) goat cheese (blended with heavy cream), SP spicy sausage (pork, pork fat, pimenton, Piment d’Espelette, caul fat)
Salame Piccante
Tomato, cherry peppers, provolone, broccoli rabe
Tomato sauce is is dabbed onto the pizza after it comes out of the oven. The salami is not spicy, rather than name “piccante” is used describe the heat of the cherry peppers on the pizza. Provolone and mozzarella.
LUNCH
PIGBOARDS
The Salty Pig
Porchetta, N’duja Rillette (smoked pork with calabrian chili and salt), Straciatella (SP, soft creamy cow’s milk cheese, like a stringy mozarella,) marinated olives.
The Cured
Salame Calabrese, Speck, Stravecchio, Eggplant sott’Aceto
The Offal
Smoked beef tongue, Coppa di Testa, Moses Sleeper, Picked vegetables
The Farmstead
Manchego, Pont L’Eveque, Vintage Gouda, Wildflower Honey, Marcona Almonds
SALADS
Escarole
Prosciutto di Parma, cherry peppers, pickled breakfast radishes, hard boiled eggs, provolone cheese, and an herb vinaigrette. Dressed with vinaigrette (white wine vinegar, olive oil, mint, rosemary, parsley, oregano, and shallot.) (Allergies: Dairy*)
Baby Kale Salad
SANDWICHES All Sandwiches will be served on Iggy’s bread, with either Cape Cod kettle cooked chips or a side salad.
BLT
Pork belly confit, heirloom tomato, meyer lemon aioli
The pork belly is prepared with maple syrup, smoked and confit’d. Served on ciabatta with gem lettuce and meyer lemon aioli (garlic, egg, oil)
Italian Roast Pork
Pork shoulder is brined for 3 days and roasted with salt, pepper, garlic, rosemary, thyme, fennel pollen, bay leaves, white wine and pork stock. The meat is sliced and warmed in the roasting liquid and served on a ciabatta with aged provolone, roasted garlic aioli (mayo with roasted garlic) broccoli rabe, and a spicy cherry pepper paste made with olive oil and lemon.
Prosciutto
Prosciutto di parma, stracchino cheese, arugula, lemon juice, aged balsamic, fig jam.
Salty Pig Sandwich
Served with today’s pig parts , scamorza cheese, and vegetable giardiniera on ciabatta. Dressed with an olive oil and pickling liquid vinaigrette. (Dairy*, Gluten, Nuts*)
Smoked Turkey Sandwich
Grilled Local Pole Beans (runner, snap, snow, yellow wax, green brean) all dressed with the goat cheese-buttermilk dressing with lemon juice, olive oil and heirloom cherry tomatoes. The smoked turkey is from Zoe's and served on ciabatta.
RED SAUCE SUNDAY
Garlic Knots
Pecorino, black pepper, and butter.
4 per order. Knots: Pizza dough, garlic oil. Allergies: Gluten, Dairy
Insalata Caprese
Local tomato, buffala mozarella, basil, olive oil, salt., pepper.
Caesar Salad
Romaine, parmesan, and white anchovy.
Gem lettuce, which is baby Romaine, is cut into wedges and dressed with our house made Caesar dressing (anchovy, parmesan, pecorino, egg yolk, lemon, garlic, and black pepper.) Topped with white anchovies, croutons and Parm chips. (Allergies: Dairy*, Gluten*, Seafood*)
Fried Calamari
Chilis, lemon, capers
Tempura (rice flour) battered calamari with beurre blanc (white wine, cream, butter, olive oil, chili flake, lemon and capers), and peppadew peppers. (Allergies: Dairy*, Seafood. Gluten free but fried in the same oil as products with Gluten*)
Spaghetti with Meatballs
San Marzano, Bone Marrow, and Basil
Small portion with be served with 3 meatballs, large will be served with 5 meatballs ( pork, beef, egg, half and half, flour, parmesan, and pecorino). Red sauce (San Marzano tomatoes, bone marrow, garlic, olive oil, basil.)
(Allergies: Dairy, Gluten )
Spaghetti alla Putanesca
Garlic, anchovies, capers, olives, chili flake, parsley, tomato sauce, olive oil. Parmesan to finish.
Tonnarelli Cacio e Pepe
Black pepper, pecorino, and olive oil
Tonnarelli is a square spaghetti. Cacio e pepe is a classic Italian sauce made from cheese (pecorino), black pepper, pasta water, olive oil. The cheese used is pecorino, which is a hard sheep milk cheese.
Veal Scaloppini
Cremini Mushrooms, Artichokes, Prosciutto, White Wine Butter Sauce
Garlic, olive oil, parsley, pork stock, butter.
Chicken alla Mattone
“Chicken under a brick” same as dinner.
Meatball calzone
The calzone (pizza dough, olive oil) will be stuffed with tomato sauce, cherry peppers (spicy), ricotta, mozzarella, parmesan, olive oil and same meatballs as the spaghetti. Red sauce on the side (tomatoes, olive oil, garlic, basil)
