New menu items rolling out this week

Please be aware that not all of these are on all menus yet. Keeping you on your toes!

Chicken Liver Mousse

        Chicken livers are cured overnight with salt, brown sugar and vin santo, They are then seared in grapeseed oil to an internal temperature of 165. Once seared they are pureed with sherry vinegar, and caramelized onions.  Butter is added to the mousse as it is pureed. The mousse is served in a mason jar and finished with sea salt and fennel pollen.

Boston Bibb Lettuce Salad

Blood Orange, Pistachio Butter, Sunchokes, Boquerones Bibb Lettuce is tossed with tarragon leaves, and blood orange supremes, in a pistachio and blood orange vinaigrette. The vinaigrette is made from blood orange juice, sherry vinegar, shallots, olio verde, and pistachio butter (toasted pistachios ground in the robo-coup with olive oil and salt). Garnishing the salad are sliced boquerones and sunchokes shaved to order and dressed with lemon juice and olio verde.

Blue di Bufala $8 Pasturized buffalo milk cheese from Lombardy. Animal Rennet, aged 2-3 months. Made Quattro Portoni, a by a pair of brothers near bergamo produce traditional italian cheeses but substitute buffalo milk for a twist on tradition. Crumbly and creamy, high fat, and a little tangy but not overly powerful.

Selles sur cher $7 Pasturized goat cheese, aged 3-5 weeks, named for a commune in the Loir region of france. Dusted with wood ash to promote the growth of mold on the exterior. Smooth in texture, light and fresh with a citrusy tang.

Reading ‘Raclette’ $7 Unpasturized cows milk cheese from Spring Brook Farms in vermont. The farm is a non-profit that teaches urban children about “where food comes from”. Reading is a raclette style cheese, aged 12-15 months with a natural rind. Traditional raclettes are alpine style made in france or switzerland, and are similar to gruyere. Reading is semi firm, with a creamy mouth feel, the cheese is nutty and a little sweet.

Gusto Antico Taleggio $7 Unpasturized Cows milk cheese from Lombardy. Made in the traditional style (not using modern machinery) this cheese is particularly interesting because of the use of unpasturized milk, which is uncommon in taleggios. creamy and smooth with a definite mushroomy background. Washed rind.

Pig Head Mortadella
Pistachio, Orange Peel, Nutmeg, Clove

We are getting in whole pigs heads, removing the ears and cooking them for 12 hours in the combi until tender, then dicing the ears. The rest of the head is deboned and deskinned, seasoned and allowed to rest overnight. The meat is ground twice through a fine die, during the second grinding ice is added. The ground meat is then placed in the stand mixer along with the diced ears and some diced pork fat. This is then whipped vigorously until it reaches a temperature of 60 degrees fahrenheit to ensure a smooth emulsion of meat and fat. The mixture is then stuffed into artificial sausage casings and cooked in the combi. Crushed toasted pistachios garnish the meat.