NYE beverages

Purple Punch: grape infused pisco, creme de violette, aperol, lime, oleo sacchrum.

Zima: vodka, lemon, lime, calpico (a yogurt based non carbonated beverage), soda water.

Jello shots: multi flavored jello with acai berry vodka.

Cosmo: Vodka, cranberry,  lime, orange licor 

NYE Menu --90's goodness

Passed Hors D’oeuvres

Arancini with Taleggio and Black Truffle

Ingredients: Rice, Taleggio, Butter, Shallots, Olive Oil, Eggs, Flour, Breadcrumb, Black Truffle

Condiment: Mornay (taleggio, milk, butter, flour)

Allergies: Gluten, Dairy

Panzerotti (Hot Pocket)

Ingredients: SP Ham, Cheese (still not decided)

Condiment:

Allergies: Gluten, Dairy

Foie Gras Mousse with Huckleberry Jam

Ingredients:

Polenta Cake-Butter, Sugar, Almond Meal, Cornmeal, Baking Powder, Eggs

Foie Gras, Heavy Cream, Crushed Marcona Almonds, Gelatin

Huckleberry, Sugar, Combier

Allergies: Dairy, Nuts

Devils on Horseback

Ingredients: Dates, Gorgonzola, Prosciutto

Allergies: Dairy

Pigs in a Blanket 

Ingredients:

Mortadella- Pork, Pork Fat, nutmeg, clove, pink salt, caraway, cinammon

Dough- Water, Yeast, Sugar, Olive Oil, Salt, Flour

Condiment: Mustard

Allergies: Gluten

Grilled Cheese

Ingredients: Cheddar, Gouda, Stravecchio,Bread, Smoked Shallot Marmelade

Allergies: Gluten, Dairy

Prosciutto Sliders

Ingredients: Pate a Choux-Flour, Butter, Eggs, Water, Milk, Sesame Seeds, Prosciutto, Heavy Cream, Tomato Jam, Arugula

Allergies: Seeds, Dairy, Gluten

Marinated Tuna

Ingredients:   Yelowfin Tuna, Lemon, Olive Oil, Celery, Celery Leaves, cherry peppers

Allergies: none

Charcuterie Board (Subject to Change)

SP. Porchetta, Coppa di Testa, Sanguinaccio,  Salame Calabrese,  Salame Milanese, Stravecchio, Moses Sleeper, Manchego, Mustard, Pickles, Jalapeno Jam

Dessert

Snickerdoodle cookies, Gluten Free Chocolate Cake, Pistachio Dipped Biscotti

All about those cocktails!

Tuxedo T-Shirt:

.75 oz Cynar

.75 oz Campari

.5 oz sweet vermouth

.5 oz Dry vermouth

2 dashes orange bitters

Stir, strain, serve down. Garnish with orange peel

Cast No Spells

1 oz lillet

1 oz Slow and low

.5 oz Kummel

.5 oz lemon

.25 oz honey simple

1 Dash grapefruit bitters

Shake, strain, up. Lemon twist

The Beverly

1 ½ oz aperol

1 oz yellow chartruese

½ oz elderflower

dash of cranberry bitters

top with blanc de blanc

Build in a shaker, shake, strain into flute, top with sparkling wine

Bear Skin Rug:

2 oz rumchata

1 oz becherovka

¼ oz allspice simple

nutmeg

Shake it like you mean it, strain into coupe, top with nutmeg.

Nor’easter:

1 oz nonino

.5 oz al monte

.5 oz oj

2 drops vanilla 2 drops hop grapefruit bitters

splash of lemon

Shake, highball, ice, top with ginger beer

El Profesor :

2 oz creme de mezcal

¾ oz port

½ oz axta vermouth

dash ango bitters

dash orange bitters

Stir, serve up in a coupe.

Americano

1 oz Carpano Antica

1 oz Campari

Highball, rocks, top with Soda

Pimm’s Cup

2 oz Pimm’s No 1

¾ oz Lemon Juice

½ oz Simple Syrup

Shake, rocks, top with House Made Ginger

New Red Sauce Items

Fusilli al Pomodoro

San Marzano, Porcini, Tomato, Polenta

House made fusilli (no eggs). Sauce is garlic, olive oil, food milled tomato (5 minute pick up to order). Basil is steeped and removed. Finished with fresh basil, olive oil and parmesan.

Gnocchi al Ragu

Wild Boar Ragu, Pecorino

Same as dinner tagliatelle, but picked up with gnocchi (potato, flour, egg.)

Chicken Parmesan

Red Sauce, Mozzarella, Parmesan

Chicken breast is cut in half and breaded on both sides (flour, egg, bread crumbs seasoned with parmesan and dried oregano.) topped with parmesan, mozzarella and crushed tomato sauce (tomatoes, olive oil, garlic, basil.) No sides: Chef suggests the half portion of the fuilli as a side.

Stinco di Maiale

Braised Pork Shank, Porcini, Tomato, Polenta

Pork is braised in pork stock, mirepoix, white wine and thyme. Brushed with sugo finto (from the polenta dish on dinner menu.) Charred on the grill and served over polenta with fresh basil and porcini.

Stromboli

Spinach, Pepperoni, Quatro Formaggi

Spinash is cooked (evoo, garlic, chilli flake) and mixed with four cheeses (ricotta, mozzarella, parmesan, provolone) and pepperoni. Stromboli (named after a volcanic island near Sicily) is a rolled calzone.

Nino Negri Harvest by Helicopter

Equipo Navazos Fino Sherry En Rama

Equipo Navazos Fino Sherry En Rama $8/ 32

Where: Jerez de La Frontera, Andalucia, Spain

Who: Equipo Navazos

What: 100% Palomino Fino

Tastes like: Very dry, light, delicate. Savory, amost salty notes with a very aromatic nose of apple skins and stonefruit.

Pair with: Almonds, olives, aged cheese, salty seafood, light dishes.

WINE REVIEW

“The unfiltered NV Fino Navazos July 2013 is a (new) regular release for export markets showingthe bottling date, and offered in half bottles. This is the July 2013 version. It has a surprising aromatic nose, with flowers, apricots and peaches, almost tropical notes of candied fruits (aromas that you often find in the stoppers of botas that have an intense biological activity) that would make the delights of a wide audience.

The palate is round and light with pungent flavors of hay and dry straw, and a slightly saline finish.”  -Wine Advocate Note that our current release is March 2014. This is not the “vintage” but when the wine was bottled.

WINE NOTES

This wine is a Fino en Rama from Jerez de la Frontera, the main town where sherries are produced, and in fact from where the word 'Sherry' comes, since this was the historical name of the town. It is 100% made with palomino fino grapes from the vineyards Cartera and Macharnudo Alto, in one of the noblest vine areas or 'pagos' in the Sherry District, located four kilometers West-Northwest of Jerez de la Frontera.

The Fino En Rama Navazos ferments with local yeasts and, after a small fortification so as to increase its alcohol content from ca. 12.5% to 15% abv, the wine enters the solera system where it has aged under a layer of flor for an average of five years. It is therefore a well aged fino, indeed far from the ten or more years of age of Equipo Navazos' La Bota de Fino (whose last release was no. 35), but also exceedingly above the minimum legal age of two years. As a result, this fino is pungent and lively, but also complex and profound.

A relevant feature is that it is bottled 'en rama' (as actually are all sherries by Equipo Navazos). This means that no aggressive means of filtration or clarification have been used in the bottling process of this wine, only a minimal light filtration, without any cooling, so as to prevent that the yeasts of flor get into the bottle. What the wine lover will find inside any bottle of Fino En Rama Navazos is a most exact example of what she/he would taste directly from any of the casks from where it has been drawn. This is a bet for authenticity and a comeback to the tradition of bottling the finos as they are, keeping their natural complexity and depth, as well as it natural colour, far from the extreme paleness and clarification that has been the rule in the last few decades.

ABOUT THE PRODUCER: Equipo Navazos

Equipo Navazos selects specific butts of special finesse and complexity from some of the most prestigious bodegas in the Sherry and Montilla regions. These are bottled almost privately for a group of wine lovers. The selections made by Equipo Navazos belong without any doubt among the greatest wines of the world.

Pizza Bianca

Speck, Brussels Sprouts, Provolone, Sunnyside egg

White pizza (no sauce) is topped with mozzarella and provolone, shaved brussels sprouts, brussels sprout leaves, caramelized onions, sliced Speck (smoked Prosciutto) and a sunnyside up egg. Finished with lemon juice and Parmesan.

Hanger Steak

Stracotto, Farro, Parsnip, Pinenut, Carrot Top Gremolata

Pan roasted to medium rare (unless otherwise specified) in butter and thyme and finished in the oven. Pick up time for MR is 20 minutes. Chuck (shoulder) is braised (red wine, mirepoix, bay leaf, thyme) to total tenderness (Stracotto means overcooked in Italian) and  glazed in the jus from its cooking. This style of beef cooking is very classic in Piedmont and all the North of Italy. Served with farro (water and shallots) that is finished with pine nuts, olive oil and parsnip puree (parsnip and milk). Also on the plate are roasted parsnip and carrots cooked two ways: confit in olive oil and pickled (white wine, white wine vinegar, mustard seed, black pepper corn, thyme). Topped with gremolata (minced lemon zest, raw garlic, black pepper and carrot tops) as well as toasted pine nuts. (Gluten*, Pine nuts*, Alcohol*, Dairy*)

Luna Piena Ravioli

Fresh Black Truffles, Taleggio, European Butter

Ravioli (flour, egg yolks) is filled with Tallegio DOP (raw washed rind cow’s milk cheese from Lombardy) and bechamel (flour, milk, butter).  Topped with Plugra (delicious italian butter) sauce with fresh black truffles.