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).
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