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.