New Menu Items 4/15/2015

New Menu Items 4/15/2015

Pizza Bianca

Morel Mushrooms, Asparagus, Potato, Stracchino, Sunnyside Egg

White pizza (no sauce) is topped with Taleggio and small amount of Mozzarella, thinly sliced white and green asparagus, morel mushrooms (roasted in Olive Oil & Thyme) smashed fingerling potatoes (Olive Oil and Grilled Lemons) and a sunnyside up egg.

Pizza Primavera (replacing Tart Flambee)

Prosciutto Crema, Spring Vegetables, Fontina

Prosciutto creme base (Equal parts ground prosciutto and milk pureed together with equal parts sour cream added until creamy) Topped with Fontina cheese, Spring Vegetables (artichokes, tops of ramp, smashed peas mixed with olive oil, and lemon juice and fiddlehead ferns). Garnished with mint and pea tendrils.

Squid Ink Bucatini (Replacing Gnocchi)

Cuttlefish, Parsley, Lemon, Piri Piri Chili

Bucatini pasta (eggs, egg yolks, durum flour and 00 pasta flour) with the addition of squid ink to make the pasta a black color. The sauce is olive oil, garlic and piri piri chili pepper. The piri piri is bloomed then added to the garlic and olive oil. Then cuttlefish is cooked in white wine until they become tender. Then they are mixed with a small amount of squid ink and water and tossed with the bucatini pasta. It is garnished with fresh lemon juice, torn parsley, olive oil and topped with garlic bread crumb.

Ricotta Ravioli (Replacing Angelotti)

Morels, Fava Leaf, Walnut “tocco di noci”

Ravioli pasta (egg based dough) filled with a Narragansett creamery ricotta (mixed with egg yolks, lemon zest, salt and pepper). Ravioli is then tossed in a butter sauce containing walnuts parsley, chives, and tarragon. Then it is plated with pan roasted morel mushrooms and grilled fava leaves. It is topped with a walnut and oat crumble.

Pea Green Salad (Replacing Baby Kale salad)

Speck, Mint, Preserved Lemon, SP Goat Cheese Dressing

Large pea green leaves mixed with house made goat cheese and preserved lemon dressing. Topped with house made goat cheese, thinly sliced speck, torn mint, raw snow peas and lemon zest.

Pecorino Toscano Fresco $7 (Replacing Bianco Sardo)

Pasteurized sheeps milk cheese from tuscany with DOP protection. This is a younger sheeps milk cheese (aged 30-45 days) which yields a semi soft texture however there is a touch of crystallization. Sweet, grassy, and slightly tangy.

Casatica Di Bufala $7 For Storm

Pasteurized buffalo milk cheese from Lombardy. Animal Rennet, aged 2-3 months. Made by Quattro Portoni, owned by a pair of brothers near bergamo produce traditional italian cheeses but substitute buffalo milk for a twist on tradition. This is a stracchino style cheese, rich creamy and a little nutty, with a bloomy white rind.

Point Reyes BlueP $7 For Caveman Blue

Unpasteurized Cows milk blue cheese from Point Reyes creamery in California. Made from milk from holstein cows, and cave aged. Sweet and creamy with a definitely peppery punch. Great for anyone who likes a strong blue cheese. This is a stilton style cheese and is not ok for a penicillin allergy.