Tonnarelli $10/18
Fresh Tomato Sauce, Bottarga, Brown Butter, Capers
Tonnarelli is a square spaghetti traditionally made with an egg pasta dough (as opposed to spaghetti which is typically just flour and water). Ours is made from a blend of durum and semolina flours, along with whole eggs and egg yolks. The pasta is tossed in a fresh tomato sauce made from pureed fresh tomatos, brown butter, garlic, chili, capers, lemon, and parsley. The dish is garnished with a brown butter bread crumb, and shaved bottarga. Bottarga is cured mullet roe. To make the roe is salted and pressed to remove the moisture then hung to dry. It is used in many places around the Mediterranean but is often associated with the cuisines of Sardinia and Sicily.
Pâté Maison $7
Chicken Liver, Pork, Vin Santo, Shallots
Literally “pate of the house”, a little smoother in texture than a pate de campagne and traditionally made with some sort of liver. We are using chicken livers which are seasoned overnight using salt and sugar, then rinsed. The rinsed livers are then mixed with ground pork, pork fat, roasted shallots, parsley, salt, pepper, vin santo, and sherry vinegar. The meat mixture is then ground through a fine die twice and mixed with a panade of heavy cream, eggs, and flour. The mixture is then packed into terrine molds, baked, and pressed overnight. The sliced pate is garnished with salt, olive oil, and fennel pollen.
Saussicon Sec $7
French Style Dry Cured Salami, Garlic and Pepper
Literally dry sausage, this is a traditional french style salami made from pork salt, pepper, and garlic. Ours comes from olympia provisions based in Portland Oregon. Made by salumist Eli Cairo who trained in Switzerland, and Greece, saucisson sec is made from a blend of lean leg meat and fat back from locally sourced heritage pork. The process is 100% natural, no starter cultures or lactic acid added, and the salami is rubbed with distilled water to prevent the growth of ‘bad’ bacteria. The salami is aged for 3-4 weeks in natural casings.
Stichelton $7
This Raw Cows milk cheese from nottinghamshire england is a collaboration between Randolph Hodgson of Neals Yard Dairy and American Joe Schneider. This cheese is made in the style of Stilton, a DOP protected English blue cheese. It is actually an homage to traditional Stiltons which could be made with raw milk before 1989. Stichelton is the old english name for the current town of stilton. Stilton is unique in that there is no mold added to it to make it blue, the cheese is simply pierced with stainless steel rods, exposing the interior of the cheese to the air and allowing for mold to grow naturally. Made from the unpasteurised milk of Friesian-Holstein cows at Collinthwaite Farm the cheese has a chewy and creamy texture with a buttery, grassy flavor, and notes of brioche.
Campo de Montalban $7
Pasteurized cow, goat, and sheep’s milk cheese from La Mancha, in Spain. Formerly considered a Manchego before it was excluded by the DOP laws in 1985 which require among other things, 100% sheep’s milk. Otherwise made in the style of manchego, pressed into a mold made to resemble traditional grass baskets and coated with a wax rind. The cow and goats milk add some nice grassy and herbal notes to this cheese, and a milky finish.
