New Menu Items 6/25/2015

Pata de Cabra $7 for Taleggio

Pasteurized sheeps milk cheese from, the valley of Zaragoza in Aragon (northeast spain). Aged for 40-60 days the cheese has a washed rind and is reminiscent of taleggio made from goat’s milk. The rind is strongly aromatic, but the cheese itself is somewhat milk, rich and tangy with some grassy milky notes. Pata de cabra means leg of the goat in spanish.

Poached strawberries to apricot jam on the foie gras

Apricots are diced and cooked very slowly in rice wine vinegar, salt, sugar and a touch of water. When the liquid is reduced and apricots are tender we steep in fresh basil and remove it once it becomes fragrant in the jam. 

New Bianca Pizza $16

Local Clams, Calabrian Chili, Green Onions, Potato

We will be using a variety of clam called soft shell, or steamer clams. These are the same clams that would traditionally be used for fried clams. The clams are soaked to drain out any sediment. Also on top of the pizza are fingerling potatoes (grilled lemon, olive oil, water, salt), grilled scallions, and a small amount of mozzarella cheese. Once the pizza comes out of the oven its finished with picked parsley, fresh lemon juice, and a calabrian chili puree (calabrian chilis, mirepoix, lemon)

New Lunch Menu Items 6/8/2015

New Lunch Menu Items 6/9/2015

Smoked Beef Tongue (Replacing Sanguinaccio on Offal Board)
Orange, Juniper, Grains of Paradise

The beef tongues are brined for 1 week with salt, sugar, oranges, coriander, juniper, and grains of paradise. They're smoked for one hour, then cooked for 24 hours after which the outer skin is removed. The tongue is thinly sliced and garnished with a citrus salt and black pepper.

Lardo Iberico de Bellota (Replacing Chorizo on Cured Board)
Dry Cured Fat Back, Rosemary

Lardo is Italian dry cured pork fat back. This product comes from La Quercia, a company run by a husband and wife team in Iowa. The lardo is made from Iberico de Bellota pigs (the same ones used to produce the famous Jamon Iberico), which are fed on acorns (bellota is spanish for acorn). This diet leads to a rich and flavorful meat with very soft fat. The lardo is rubbed with rosemary, coriander, and nutmeg before being hung to dry cure for 4 months. It will be sliced it thinly and garnishing it with fresh chopped rosemary and a touch of maldon salt and black pepper.

Grilled Lamb Shoulder Sandwich
Market Beans, Cloumage, Aleppo, Mint

Lamb is deboned and brined for three days and coated in a southern italian/ middle eastern influenced dry rub (15 spices including thyme, fennel pollen, caraway, cumin, coriander, etc.) It is rolled up and trussed (tied together) and cooked in the combi oven for two hours. Once cooked, it is cut into quarter inch slices and grilled. A mixture of Cloumage, lemon juice and olive oil is spread onto the bread. It is served with market beans (depending on what’s available and in season) that have been blanched in salted water, sauted shallots, and grilled red pepper. All vegetables are cooked with olive oil, lemon juice, mint and Aleppo chili.

New Menu Items 6/4/2015

New Menu Items 6/4/2015

New Appetizers 

Fried Vermont Quail

Artichoke Pinzimonio, Parmesan, Taggiasca Olives

The quail come in from Cavendish farms in vermont, they are sleeve boned meaning they still have the wing/leg bones, but the ribcage has been removed. The quail are brined in salt and sugar, then soaked in buttermilk, dredged in a mixture of AP and Semolina flour and deep fried. When they're removed from the fryer they are tossed with a spice blend of aleppo, white pepper, black pepper, fennel pollen, and salt. They're plated with a parmesan crema (buttermilk, parmesan, and olio verde) and topped with a salad of shaved raw artichokes, shaved raw fennel, fennel fronds, and mint dressed in a taggiasca olive vinaigrette (taggiasca olives, golden raisins, brunoise lemon zest, brunoise shallots, champagne vinegar olio verde)

SP Burrata
Pompeei Tomatoes, Pickled Zucchini, Pine Nut Crumb

The burrata is made in house. We make mozzarella using curd and stuff it with house made stracciatella. The finished burrata is stored in a brine made of cream, buttermilk and salt. The dish is served with pickled zucchini and summer squash which are pickled with rice wine vinegar, salt, sugar and water. The pompeii tomatoes are very high quality preserved tomatoes that are grown in the volcanic soil around Mount Vesuvius. We season them with salt and sicilian olive oil and thicken it with xanathan gum. The dish is also garnished with basil dehydrated cherry tomatoes and a pine nut crumb. The pine nut crumb has basil seeds and finely cut garlic toasted in olive oil.

New Cheese

Crottin

Pasteurized Goat’s milk cheese from Vermont Creamery, fresh chèvre style cheese, an homage to the classic loire goat cheese of the same name. The cheese is cultured overnight with a mix of yeast and mold added to the fresh milk. The molds breakdown the curd resulting in a very smooth and creamy paste. Drained for two days the cheese is then vacuum packed to prevent the formation of a rind. The cheese is citrusy and milky with a subtle yeastiness. The cheese is garnished with a citrus salt, black pepper, and olio verde.

New Meats

Salami Milanese

This is a cured sausage (not cooked) from creminelli in Utah. This is a classic italian style dry cured salami, peppery and a little tart with subtle hints of spice. A little fattier than genoa salami that most people are familiar with.

Lamb Neck Merguez

Merguez is a north african sausage (typically tunisian and moroccan) made using lamb and harissa a (the north african spice paste) as a primary seasoning. We getting in lamb necks, an ideal cut for sausage making because of the fat content and flavor, they are deboned tossed with harissa and a blend of north african spices (cumin, coriander, caraway, etc) then stuffed into lamb casings and cooked to 65 degrees C. On the boards will be= two small links, garnished with a blend of dehydrated yogurt and sumac.