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)
No comments:
Post a Comment