New Dessert 7/28/2015

New Dessert

Lemon Curd
Local Berries, Italian Meringue, Lavender

The Lemon curd is a custard made with eggs, lemon juice and zest, sugar, and butter. It is garnished with local berries tossed in a lavender syrup. Poppyseed shortbread cookies are broken up and garnished on top. The cookies are made with flour, sugar, butter, salt, poppy seeds and lemon zest. Italian meringue is whipped egg whites with a cooked sugar and glucose syrup and then blow torched.

New Menu Items 7/23/2015

New Menu Items 7/23/2015

Cotto Pizza

Patty Pan Squash, Prosciutto Cotto, Ricotta, Mint

Pizza with an olive oil base that is topped with  grilled zucchini and summer squash, roasted patty pan squash, prosciutto cotto, ricotta (seasoned with salt and pepper), mozzarella, and chili flake. Finished with torn mint, lemon peel, ricotta salata, olive oil and sea salt.

Lamb Porchetta

Za’atar, Caraway, Aleppo

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 thin slices and grilled.

New Red Sauce Items 7/12/2015

New Red Sauce Sunday Items

Pork Milanese 

8 oz pork chop pounded, and breaded in flour, egg wash, breadcrumb (seasoned with salt, pepper, parm, oregano). Pan fried in olive oil and served with salad of shaved fennel, arugula, and cherry tomato, dressed with a taggiasca olive vinaigrette (taggiasca olives, shallot, garlic, black anchovy, lemon juice and zest, champagne vinegar, olive oil, and golden raisins). Garnished with a parmesan crema (buttermilk, and parmesan), and shaved parmesan. 

Chicken marsala 

Green circle chickens are pre cooked in the combi then pressed, for each order one breast and one thigh are dredged in flour and pan seared, then heated through in the oven. In the same pan a mixture of mushrooms are roasted, then cooked with marsala wine and mushroom stock. Once the sauce has reduced it is finished with butter, sherry vinegar, lemon juice, and chopped parsley

Torta Rustica

A classic Sicilian easter dish this 'pie' is made using pizza dough as a base. The dough is used to line a small cast iron skillet, and is then filled with ricotta cheese, prosciutto cotto, mortadella, spinach (cooked with garlic and chili flake), eggplant, basil, mozzarella, and scamorza cheese. Then torta is then capped with more pizza dough and baked. It is served whole, garnished with parmesan, oregano, and fennel pollen, along with a side of crushed tomato sauce (san marzano tomato, garlic, olive oil, basil).

Bucatini alla Vongole 

The clams will be a mix of local steamer clams, razor clams (when available), and New Zealand cockles. The clams are soaked in water to purge them of any grit and then cooked with garlic, Aleppo chili, white wine, and olive oil. The cockles will be served in their shells however the steamer clams and razor clams will be out of the shell. House made bucatini is then added to the pan, bucatini is a long noodle similar to spaghetti but with a hole running through the center. The pasta and clams are then tossed with lemon juice and olio verde and finished with fresh parsley and garlic and thyme breadcrumb.

Fusilli Genovese

House made fusilli pasta (semonlina, durum, and 00 flours) is tossed with basil pesto (aka pesto genovese, pesto in the style of genoa), english peas, yellow wax beans, and marble potatoes cooked with grilled lemon, olive oil and basil. Finished with a gremolata of chopped lemon zest, and garlic and garnished with Parmesan cheese. In the area around genoa it is traditional to serve pesto with beans and potatoes cooked along with the pasta. 

New Lunch Menu Items 7/11/2015

New Lunch Menu Items 7/11/2015

Panzanella Salad
Heirloom Tomatoes, Parmesan Crema, Market Cucumbers, Tomato Vinaigrette

Panzanella is a classic italian salad including fresh heirloom tomatoes, local cucumbers, shaved celery, shaved fennel all tossed in a tomato vinaigrette (tomatoes, preserved tomato juice, olive oil). Also includes torn and grilled Iggy’s baguette that is coated in tomato vinaigrette. It is garnished with basil, celery hearts and parmesan crema  (buttermilk, parmesan, and olio verde).

Pork Belly BLT

Heirloom Tomatoes, Smoked Aioli, Little Gem Lettuce

Pan roasted in grapeseed oil pork belly with baby gem lettuce and heirloom tomatoes that have been dressed in olive oil, salt and lemon juice. It is then dressed with a smoked aioli made from smoked eggs yolks, grape seed oil, lemon juice and garlic.

Prosciutto Sandwich
Eggplant Caponata, Smokey Mozzarella, Basil

Sandwich made up of Prosciutto di parma, mozzarella & smoked scamorza, eggplant caponata (raisins, eggplant, peppers, zucchini, squash, shallots, and garlic).

7/9/2015 New Menu Items

New Menu Items 7/9/2015

Market Pizza
Grilled Corn, Speck, Purslane, Cherry Tomatoes

Prosciutto cream base (Equal parts ground prosciutto and milk pureed together with sour cream added until creamy). Topped with grilled corn (that is shucked, seasoned with olive oil & salt and grilled then kernels are removed), Cherry Tomatoes, Mozzarella cheese, It is finished with purslane (wild lettuce grown in moist areas)  lemon juice, ricotta salata, and speck.

Pesto Pizza
Local Tomatoes, Eggplant, Smoked Scamorza
No base that is topped with fried eggplant, Cherry Tomatoes, Scarmorza Cheese (smoked cheese similar to provolone) and Mozzarella. It is finished with pesto (basil, pecorino, parmesan, pine nuts, garlic and grape seed oil), salt, olive oil and grated parmesan.

Pork Tasting

Chanterelle Mushrooms, Black Garlic, Grilled Peach

The dish will consist of a regular rotation of three meats, generally including pork belly and pork loin.They will be served with black garlic puree (black garlic, squid ink, onions, leeks, lemon juice, butter), pickled peaches (water, rice wine vinegar, sugar, aleppo chili), smoked and grilled peaches tossed with grilled corn, sliced scallions, and some of the pickling liquid. Also on the plate are poached chanterelle mushrooms (sherry, white wine, champagne vinegar, shallot, garlic, orange peel, and thyme) and glazed with butter. Garnishing the plate are toasted sunflower seeds and sunflower petals. Allergens, allium, dairy

Maltagliati

Pork Sugo, Grilled Bitter Greens, Calabrian Chili

Maltagliati is Italian for poorly cut, it is often the leftover scraps from pasta making. It is tossed with a pork sugo (Pork shoulder, pancetta, fennel, onion, celery, oregano, bay leaf, coriander and tomato paste), as well as grilled bitter greens (whatever is available from the market, broccoli rabe, radish greens, radicchio etc.). The pasta is finished with lemon juice, butter and pecorino and garnished with calabrian chili puree (calabrian chilis, mirepoix, lemon juice and zest), and fennel pollen.
Allergens, dairy, eggs,

Potato Agnolotti

Pesto alla Genovese, English Peas, Parmigiano Reggiano

Our house egg pasta dough (egg yolks, whole eggs, 00 pasta flour, and semolina flour) is filled with new potatoes (potato, butter, cream, olio verde). The cooked pasta is tossed with marble potatoes (grilled lemon, olive oil, basil), english peas, a little butter and pesto (basil, pine nuts, parm, pecorino, garlic, olive oil). The pasta is garnished with grilled romano beans, shaved parm, and basil leaves and blossoms. Topped with lemon zest,garlic
Allergens nuts, dairy, eggs

7/2/2015 New Menu Items

New Menu Items

Chicken Under a Brick

We are using green circle chickens, raised in Pennsylvania these chickens are a the result of partnership between D’artagnan, New York City restaurants, and amish farmers. The chickens are fed an all vegetable diet which is primarily scraps from new york restaurants including Per Se, Daniel, and Gammercy Tavern. This process was inspired by old farming traditions when chickens would eat the scraps from the farmhouse table it reduces waste, and yields an incredibly flavorful chicken.

The chickens are brined with lemon, garlic, bay leaf and time, and are then cooked to an internal temperature. They are then grilled to order and plated with a pine nut puree (pine nuts, water, and tahini), and fregola sarde (a sardinian pasta similar to cous cous) that has been cooked with shallots, cinnamon, urfa chili, and saffron. The fregola is finished with toasted pine nuts, castelvetrano olives, and pomodorini. Also on the plate is braised graffiti eggplant (san marzano tomatoes, garlic, olive oil, salt, oregano, sherry vinegar), grilled, and tossed in a salsa verde (garlic, anchovy, lemon juice and zest, olive oil, parsley, and fresh oregano.

Bucatini and Clams

The clams will be a mix of local steamer clams, razor clams (when available), and New Zealand cockles. The clams are soaked in water to purge them of any grit and then cooked with garlic, Aleppo chili, white wine, and olive oil. The cockles will be served in their shells however the steamer clams and razor clams will be out of the shell. House made bucatini is then added to the pan, bucatini is a long noodle similar to spaghetti but with a hole running through the center. The pasta and clams are then tossed with lemon juice and olio verde and finished with fresh parsley and garlic and thyme breadcrumb.

Ayersdale $7

Unpasteurized cows milk cheese from bonnieview farm in craftsbury vermont. Bonnieview farm is a farmstead cheesemaker meaning all milk for their cheeses is produced on premises. It is modeled off of a classic Italian sheeps milk tomme and was first produced in the hot summer months when the sheep ‘run dry’. It is cave aged for 4 months developing a natural rind. The texture is rich and moist with some herbaceous notes.

Lille $7

Pasteurized cows milk cheese from vermont farmstead cheese company. As the name would suggest this is a farmstead cheesemaker meaning all milk for their cheeses is produced on premises. This is a Coulommiers style cheese (a classic french cheese simmilar to brie), it has a bloomy rind and is not ok for penicillin allergies. It is a double cream cheese meaning it must contain at least 60% butterfat. This produces a very rich spreadable cheese with notes of mushrooms and nuts.

Parmigiano $8

Raw cows milk cheese from Cravero family in Emilia Romagna. The Cravero family has been producing parmigiano by hand using classic techniques since 1855.. Known as the king of cheeses this is a DOP protected cheese that must be produced in Parma, Reggio Emilia or Bologna. Parmigiano is one of the oldest style cheeses to be continuously produced records of it’s production in Reggio Emilia date back to the 13th century. It takes 16 liters of milk to produce a single kilogram of parmigiano cheese. The cheese is pressed into a mold, brined for 3 weeks in a salt water solution that aids in preservation and then aged on wood blocks for 2 years. The result is a granular cheese that is rich and slightly salty, with pockets of tyrosine crystals (a naturally occuring amino acid).