New Entrées

Pork Tasting  (MISE WITH A STEAK KNIFE)

White Asparagus, Fresh Truffles, Shaved Egg Yolk

The dish will consist of a regular rotation of three meats, generally including pork belly and pork loin. The base of the plate will be an egg yolk puree (eggs are cooked at a low temperature for one hour, we then separate the yolks from the whites and blend them with olio verde and banyuls vinegar). Jumbo white asparagus will be blanched, grilled, and then tossed with a truffle butter sauce (truffles, butter, water). Jumbo green asparagus will be shaved thin and tossed with a vinaigrette (sherry vinegar, olio verde, and shallots.) Garnishing the plate are slow cooked quail eggs, salted and dried egg yolks, and shaved fresh truffles. (Allergies: Dairy--butter only*, Egg)

Lamb Stinco  (MISE WITH A STEAK KNIFE)
Whey Braised, Fresh Chick Peas, Harissa, Spiced Carrots

Lamb shank is braised in whey, mirepoix, rosemary and white wine stock. The lamb shank is dressed in a harissa and garlic yogurt sauce (harissa, greek yogurt, lemon juice, olive oil, honey, salt, pepper, and cucumber.) The lamb is then coated in a southern italian/ middle eastern influenced dry rub (15 spices including thyme, fennel pollen, caraway, cumin, coriander) It is served with grilled carrots (confited in olive oil, coated with the same dry rub) and garlic yogurt sauce (greek yogurt, lemon juice, salt, olive oil, honey and cucumber,) grilled pea greens and fresh chick peas dressed in a gremolata (lemon, olive oil and mint). (Dairy)

Fluke alla Vignarola (MISE WITH SPOON)
Olive Oil Poached, Local Vegetables, Garlic Scape Brodo

Fluke (local flat fish) is poached at low low temperature in olive oil. Local vegetables will change throughout the season (currently: peas, fava beans, carrots, garlic scapes, fiddleheads, artichokes, and yellow beans) are heated in a vegetable broth and glazed in butter. The base of the dish is a fennel and onion puree as well as a garlic scape brodo (broth: mirepoix, garlic scapes, pea pods, fava pods…also subject to seasonal change) seasoned with a garlic scape purée. Vignarola is italian for “vitner’s style”: a type of vegetable stew. The dish is garnished with basil, fennel pollen and spring herbs and flowers. (Dairy*--butter only)

Pickup time on an order fire on any entrée is 15 minutes.