2012 Nik Weis St. Urbans-Hof Wiltinger Alte Raben Riesling

(aka 2012 St. Urbans-Hof Riesling) BTG 12/48

Where: Mosel, Germany

Who: Nik Weis is the third generation winemaker at St. Urbans-Hof

What: Riesling!

Tastes like: Biting into a green apple. Sweet, tart and refreshing, very well balanced with the classic note of Riesling we’ve all have come to call “petrol.”

What to pair with: Riesling loves food and food loves riesling. The most killer pairing on our menu right now has to be this lovely lady with the Tart Famblée. Why? Because the richness of the bacon gets cut by the acid in the wine, and the sweetness of the fruit highlights the sweetness in the caramelized onions. Also, pork tasting, pork belly, cheese of all sorts but particularly the creamiest ones, the broccoli pizza, and anything with spicy heat.

10 Point Philosophy:

1. At the beginning of great Mosel wine is a concept. To achieve greatness one needs sufficient knowledge and a clear vision of what is possible. This is true with any authentic wine, not only those from the Mosel.
2. An Authentic Mosel wine is made from the Riesling grape, and our wines are exclusively Riesling. This variety is perfectly suited for our region.
3. Mosel Riesling must be grown on Slate. Slate is a soil type found in precious few wine regions - but is widespread in Germany, especially in the Mosel valley.
4. A vineyard should not only be grown, it should be grown over decades. One may look upon a vineyard simply as a 'production facility'; then it'd be enough merely to have a fertile soil and productive vines. What will be lacking in this instance will be a sense of typicity in the finished wine.
5. The vine loves the sun, but even more the shadow of its master. "Le vigne aime le soleil, mais plus encore l’ombre de son maître" is an old proverb of French winemakers that states poetically, yet clearly, that a good wine needs the sun but, even more, the maintenance of the vintner.
6. The path of grape to bottle must be as short and undisturbed as possible. In order to preserve the individual vineyard character, the flow of winemaking from the grape to the bottle must be as smooth and gentle as possible.
7. Making true mosel wine also means to have faith in nature. The slower that a fermentation occurs the slower CO2 is released; a cool cellar is the ideal condition for slow fermentations because fruitiness will develop best in this manner.
8. Sweetness belongs to Mosel wine like bubbles belong to Champagne. A Special Wine has a Special Character. The oldest, most classic wine regions produce wines with a singular character.
9. Organizing wines by quality levels (Pradikat) supports the best:

Germany is the only wine producing country which separates its wines into two distinct categories dictated by sugar levels at harvest

• Qualitätsweine (allowed to have sugar added to the juice before fermentation so as to increase alcohol, known as "chaptalization", named for the French chemist J-Antione Chaptal [1756-1832]) and
• Prädikatsweine (in which chaptalization is forbidden and strictly distinguished by sugar level at harvest).

Before the 1971 revision of the German Wine Law, prädikat wines were rightly declared 'naturweine' (natural wines).

Provided the winery adheres to these proscriptions, the wine lover can rely upon this codified series of profiles. This is how we achieve clear wine categorization of: Kabinett--light and elegant with low alcohol. Spätlese--juicy/fruity character clearly showing a minerally expression.

Auslese--a mouthful of intensely sweet/sour character in a viscous, mouth-coating body with enormous aging potential. Beerenauslese--rare and intensely sweet with a varying 'noble rot' character. Trockenbeerenauslese--very rare and sweet with a unbeatable earth and 'noble rot' character--.

10. Mosel wines age gracefully.

2011 Ciacci Piccolomini d’Aragona Rosso di Montalcino

New By the Bottle wine! $55

Where: Montalcino, Tuscany, Italy

Who: Paolo and Lucia Bianchini

What: 100% Sangiovese

Tastes like: very balanced, ripe fruit, integrated tannins. Bigger bodied than most Sangiovese we’ve tasted. Delicious!

What to pair with: Grilled anything, steak, red meat in general.

From the Wine Spectator's article "Brunello di Montalcino: The Cream of the Crop":

"Brother-and-sister team Paolo and Lucia Bianchini continue to make excellent Brunellos in the tradition of their father, Giuseppe, who died in 2004. They are better employing their new modern cellars, which were completed last year, and continue to maintain their south-facing vineyards at near pristine levels. The Brunellos emphasize finesse and balance, with layers of ultrafine tannins and subtle ripe fruit, yet they age incredibly well. The Bianchini family was gifted its Brunello estate in 1985 by Countess Elda Ciacci Piccolomini d'Aragona, who had no heirs; Giuseppe had been the estate manager." -- The Wine Spectator, July 31, 2007

Ciacci Piccolmini is one of the most sought-after producers in all of Italy. This ancient estate has 35 hectares of superior holdings in the prized Castelnuovo dell’Abate zone, including the "Pianrosso" vineyard (from which the best grapes are selected for the Brunello di Montalcino) and the "Fonte" vineyard, which produces grapes for the Rosso di Montalcino.  Plantings of Syrah, Cabernet, and Merlot are to the south, where the Orcia river provides a milder microclimate.  The estate is a member of the EU "Lotta Integrata" movement, which promotes reduced use of chemicals and organic viticulture; at Ciacci, fertilization is organic, and pruning and harvest are done by hand.

Although the estate is not certified, the guidelines of organic agriculture are followed. Only sulfur- and copper-based products are used. The area is sheltered by Mount Amiata and enjoys excellent air circulation. Only organic fertilizers are used (there is a cattle farm nearby for manure). The soil between the rows of vines is tilled and no herbicides are used. Minimum dosages of SO2 is used in the wines.

2013 Guy Allion Sauvignon Blanc (86 Haut Marin) $10/ Glass $40/ Bottle

2013 Guy Allion Sauvignon Blanc

Where: Touraine, Loire Valley, France

Who: Guy Allion

What: Sauvignon Blanc

Tastes like: Refreshing, grassy Sauvignon Blanc. Citrusy, but not that intense candied grapefruit you get from some new world Sauvignon Blanc. Rather understated and delicious.

What to pair with: Salads, shellfish, citrusy vegetables or fish.

Touraine is the district at the very heart of the Loire Valley wine region of France, both geographically and in terms of production. Named after the city of Tours at its center, it follows the course of the Loire river for roughly 60 miles (100km), from Blois and Mesland in the east to Chinon and Bourgueil in the west.

This crisp, grassy Sauvignon Blanc comes from the Touraine region of the central Loire Valley just to the east of Tours and is made by Guy Allion, one of the leading lights of the Haut Perron area. The estate is managed according to the organic 'Terra Vitis' programme, a codified system which encourages not only respect for the environment but knowledge of the land, parcel by parcel. Therefore only natural rather than chemical solutions are pursued in the vineyard.

New Menu Items 1/20/2015

Tart Flambée (86 Beef heart pizza)

Garlic cream sauce (roasted garlic, sour cream, salt, pepper and lemon juice.), bacon is made in house, seasoned with salt, pepper and brown sugar and smoked. Mixed with caramelized onions. (Gluten, Dairy)

Fazzoletti (86 tagliatelle)

Rabbit sugo, castelvetrano olives, confit fennel, rosemary

Fazzoletti (handkerchief shape pasta, eggs, egg yolks, durum flour and 00 pasta flour). To make the sugo, rabbit legs and thighs are brined and braised (mirepoix, garlic, rosemary, thyme, bay leaf, white wine, pork stock.) The braised bunny is shredded and mixed with the crushed carrots from the mirepoix, and topped with a bit of the braising liquid. Fennel is sliced thin and confit in olive oil with lemon zest, black pepper, thyme and bay leaf. Picked up with castelvetrano olives, then tossed with the pasta, butter, black pepper, lemon juice, parmesan and fennel frond. Topped with a rosemary breadcrumb (bread crumbs are toasted in rosemary scented olive oil) (Gluten*, Dairy*, Pork)

Full Food Descriptions 01/10/2015

No changes today, just a refresher:

PIG BOARDS

MEATS

Prosciutto di Parma (Parma, Italy)

Cured, uncooked, hung for a year.

Prosciutto Cotto (SP)

House brined ham with maple syrup, rosemary and Juniper. Brined for two weeks and then rubbed with maple syrup, salt and pepper and rosemary, smoked and then cooked for about 8 hours. Finished with a malden sea salt and toasted juniper berry mix.

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)

Pork Rillette (SP)

Pork is seasoned overnight with fennel seed, salt and pepper. Whipped with pork fat and prosciutto fat and top with more pork fat and sea salt.

Foie Gras Pate (SP)

foie is cut and deveined, tossed with amontillado sherry, salt, pink salt, pressed into mold and baked an hour and a half at 110F (note for pregnant guests that this is not officially “cooked through”). Served chilled with a gooseberry preserve (gooseberry, sugar, pectin)

Sanguinaccio (SP)

Wild boar sausage with bitter chocolate, blood, citrus, cinnamon, red wine, rosemary, cayenne pepper, coriander.

Venison Cacciatorini (SP)

Herbes de Provence, Dried Mushrooms, salt pepper, red wine. Stuffed in a hog casing.

CHEESE

Storm (Sweet Rowen Farmstead, VT) COW, PAst.

Bloomy rind (ripper towards the edge.) Robust and creamy.

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,

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.

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.

Bianco Sardo

Aged sheep’s milk from sardinia. 6 months age.

Chimay a la biere

Belgian washed rind cow’s milk cheese. Washed with Chimay beer.

Bermuda Triangle

goat’s milk cheese from Cipress Grove farm, CA

Cambazola

Brie style cow’s milk blue from  allgau germany. aged 2 years, pasteurized

nice introductory blue. creamy and soft

Cabot Clothbound Cheddar

Cabot Creamery in Jasper Hills Farm in Greensboro, VT. Aged for 14 months.

Unpasteurized (raw) Cow’s milk cheese. English style cheddar. This cheddar is coated in lard between layers of cloth so beware for vegetarian or non-pork eating guests.

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)

saffron broth, artichokes, calamari

Artichokes are cooked in a broth of  mirepoix, saffron, garlic, white wine, bay leaf, thyme, peppercorn. Maine mussels are then steamed the same broth. The mussels are added to the cooked artichokes and soft leeks cooked in butter. Calamari is poached in the pan. Dish is finished with fresh ginger, lemon juice, olive oil, and fresh parsley. Served with grilled crostini (shellfish, cephalopods*, dairy*, gluten*)

Octopus “con le cotiche”

Heirloom Shell Beans, Pomegranate

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). Pomegranate seeds.  (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*)

Potato Gnocchi

Gorgonzola Dolce, Radicchio, Walnuts

Gnocchi (Potatoes, flour, egg yolk) is served with a sauce made of toasted walnuts (salt, pepper), to which is added to a reduction of cream reduced and gorgonzola dolce grilled radicchio (olive oil, salt pepper) and finely cut (Gluten, Dairy, Nuts*)

Prosciutto agnolotti

Brussels Sprouts, Rye, Cabbage Confettura

Agnolotti (flour, egg yolks) is filled with bechamel and prosciutto (milk, flour, butter, prosciutto) and topped with cabbage confettura (cabbage, onion, raisins, apple cider vinegar, mustard powder and seeds) prosciutto, brussels sprouts leaves and finished with rye crumble. (Gluten, Dairy)

Ground Polenta

Sugo Finto, Porcini, Poached Egg

Nitty Gritty Polenta (non-GMO corn) is 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.

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*)

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*)

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, pepper, xanthan gum. 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

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.

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.

Beef Heart Pizza

Horseradish crema (garlic creme with fresh horseradish) roasted cauliflower (olive oil, salt) sunny side up egg,  Mustard greens salsa verde (blanched pureed mustard greeds, cornichons, capers, mustard, anchovy, olive oil) Beefheart is brined in pastrami spice (coriander, mustard seed, peppercorn) and smoked, thinly sliced. finished with parm [dairy* gluten]

LUNCH                                                                                                                              

PIGBOARDS                                                                                                                                                                                                        

The Salty Pig

Porchetta, Pork and Prosciutto Rillette, Stracciatella (SP, soft creamy cow’s milk cheese, like a stringy mozarella,) marinated olives.

The Cured

Salame Calabrese, Eggplant sott’Aceto, Chorizo, Bianco Sardo

The Offal

Mazzafegati (Pork liver sausage. Umbrian pig liver sausage with the addition of kidney and heart. Tamworth pork liver, meat, kidney, heart, salt, pepper, Moscato, pine nuts. Emulsified and encased but very soft and spreadable. ), Coppa di Testa, Sanguinaccio, Picked vegetables

The Farmstead

Manchego, Chimay a la biere, Vintage Gouda, Wildflower Honey, Marcona Almonds

SALADS

Italian Chicories & Prosciutto Salad

Chicories will vary but when possible will include castelfranco, an imported radicchio (from Italy)  as well as regular radicchio, topped with stracciatella cheese, pomegranate seeds, fresh persimmon, prosciutto di parma and a pomegranate vinaigrette.

Baby Kale Salad

Same as dinner.

SANDWICHES                                                                                                                                                                                                                  All Sandwiches will be served on Iggy’s bread, with either Cape Cod kettle cooked chips or a side salad.

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 Sandwich

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

Ricotta salata, ricotta, roasted squash (delicata, roasted in brown butter and salt), apple moustarda (apple cider, apple cider vin, pectin, apples, mustard seeds and powder) , charred greens(baby swiss chard, baby kale, baby collard greens) tossed in olive oil and salt, charred on the grill

Braised Beef Shoulder Sandwich

Iggy’s rye bread, beef shoulder (braised in red wine, mirepoix, bay leaf, thyme), Gruyere, cabbage confettura (cabbage, onion, raisins, apple cider vinegar, mustard powder and seeds.) and pickled carrots.

RED SAUCE SUNDAY                                     

Garlic Knots

Pecorino, black pepper, and butter.

4 per order. Knots: Pizza dough, garlic oil. Allergies: Gluten, Dairy

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 )

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.)

Conchiglie Alfredo

Pasta Shells (flour, water) are served with a classic alfredo sauce: heavy cream reduced and a buttermilk bechamel (buttermilk, flour, butter). Parmesan and black pepper to finish (Gluten* Dairy)

Veal Scaloppini

Cremini Mushrooms, Artichokes, Prosciutto, White Wine Butter Sauce

Garlic, olive oil, parsley, pork stock, butter.

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.

DESSERT

Pan di Spagna

Chiffon cake (flour, eggs, sugar, lemon zest, vanilla, baking powder), topped with pistachio puree (pistachio, heavy cream, eggs, sugar, gelatin) and candied orange zest (orange zest, sugar.) Huckleberries are cooked with Combier Royal and sugar and flambée. Served with a celery root purée (celery root cooked with milk and sugar and pureed with cream cheese). [Gluten, Dairy, Nuts, Alcohol (cooked out, but be aware for religious reasons), Eggs, Gelatin]

Chocolate and Espresso Torta

Ancient grains, stout ice cream

Torta (italian for cake) is gluten free (eggs, butter, sugar, cafe borgetti, freshly brewed coffee) baked in a water bath, served chilled topped with toasted flax seed, chia seed, sprouted quinoa, sorghum, buckwheat (not a wheat). Grains are also gluten free. Finished with Maldon sea salt and stout ice cream (founders breakfast stout, sugar, glucose syrup, egg yolks, cream.) (Alcohol, gluten (in ice cream only), dairy, eggs).