PIG BOARDS
MEATS
Prosciutto di Parma (Parma, Italy)
Cured, uncooked, hung for a year.
Speck (Alto Adige, Italy)
Cold Smoked/ Pressed Smoked Prosciutto.
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)
N’Duja Rillete (SP)
Pork is seasoned overnight with harissa, calabrian chilli, smoked paprika, salt and pepper. It’s smoked and then cooked in its own fat. Mixed to incorporate all the fat back in and top with more pork fat and sea salt.
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.
Marcona Almonds
Toasted and salted.
DINNER
Baby Kale Salad
Pears, Pecorino Dressing, Hazelnuts
Baby kale is dressed in olive oil and lemon, and served with poached pears (apple cider, sugar, apple cider vinegar) topped with toasted hazelnuts and pecorino dressing (pecorino, water, olive oil) (Nuts*, Dairy*)
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*)
Octopus “con le cotiche”
Heirloom Shell Beans, Wild Autumn Olives
Spanish octopus is brined and then poached (evoo, rosemary, garlic). Pan roasted in olive oil. Local heirloom beans are cooked with mirepoix (onion, celery, carrot), pork stock, pork skin (cotiche in italian), charred puntarella (italian chicory similar to dandelion greens). Wild local autumn olives (small tart berries--not related to olives) are preserved in olive brine and finish the dish. (No allergies. But note that there is pork in this dish and it doesn’t say so on the menu)
Tagliatelle
Wild Boar Ragu, Juniper, Parmesan
Tagliatelle (00 and durum flours, eggs) is served with a wild boar ragu (wild boar is ½ ground with bay leaf and juniper and ½ diced, mixed with ground mirepoix (onions, carrot, celery, cooked with olive oil, white wine, pork stock.) Finished with parmesan, pecorino, butter and olive oil. (Allergies: Gluten*, Dairy*)
Campanelle
Guanciale, Roman Style Tripe, Pecorino
Campanelle (Italian for “little bells”: durum, 00 and semolina flours, water) served Roman style tripe (braised in white wine, tomato, mirepoix, garlic) and fresh tomato sauce (mirepoix, tomato, guanciale.) Finished with Pecorino, mint and olive oil. (Allergies: Gluten*, Dairy*)
Spaghetti alla Norma
Local Eggplant, Fresh Tomato Sauce, Basil, Ricotta
Traditional Sicilian pasta dish. House made spaghetti (durum, 00 and semolina flours, water) 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*)
Salty Pig Ground Polenta
Sugo Finto, Porcini, Poached Egg
Local corn, dried by the farmer, is milled coarsely in house and cooked with water and salt, finished with butter, olive oil, parmesan. Served with “sugo finto”= italian for “fake jus” in that it’s similar to a meat just but it’s totally vegetarian. (roasted mirepoix, garlic, tomato paste, porcini mushrooms.) Served with porcinis, basil, olive oil and a slow cooked egg.
Chicken “alla Cacciatora” (MISE WITH A STEAK KNIFE)
Foraged Mushrooms, Taggiasca Olive, Rosemary Potatoes
Alla Cacciatora= hunter style
Slow cooked breast and braised leg/ thigh (white wine, mirepoix, cremini mushrooms, tomato, garlic, chicken stock, rosemary, thyme, bay leaf). The meat is pulled from the bone (so the whole dish is boneless). Braising liquid is strained a reduced to make a chicken jus. Wild foraged mushrooms (hen of the woods, oyster, white beach, black trumpet) are pan roasted with olive oil. Served with taggiasca olives and potatoes that are confit in chicken fat and then fried with rosemary.
Pork Tasting (MISE WITH A STEAK KNIFE)
Roasted Grapes, Local Brassicas, Cavolo Nero
Three rotating cuts of pork are served with roasted grapes (white wine, pork jus-- pork stock reduced with red wine, mirepoix and herbs.) Brassicas (an assortment of colorful cauliflowers and romanesco) are roasted with olive oil, garlic and thyme. Cauliflower puree (cauliflower, milk), tuscan kale (chili flake, salt, garlic, olive oil, lemon) and pickled champagne grapes. The dish is finished with “Grapenuts” for a little crunch (malted barley, buckwheat, salt) (Allergies: Dairy*, Gluten*)
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).
Pizza Bianca
Delicata Squash, Spicy Tuscan Kale, Ricotta, Apple
White pizza (no sauce) with blanched and sauteed Tuscan Kale, ricotta, chili flake, olive oil, roasted delicata squash, brown butter, local apple mostarda (red delicious, mustard seeds, mustard powder, cider vinegar.)
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.
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