Conchiglie $10/18
Romanesco, Lamb, Preserved Lemon, Roasted Raisin
Conchiglie, Italian for shells, is an extruded pasta. Ours is made from durum flour, semolina flour, whole eggs, and egg yolks. Important to note, unlike our other extruded pastas this contains eggs and is therefore not vegan. The cooked pasta is tossed with a house made lamb sausage (lamb shoulder, caraway, turmeric, garlic, thyme and sumac), along with pan roasted romanesco (and other cauliflowers), preserved lemons, garlic, aleppo chili, lamb stock, roasted raisins (golden raisins, salt, pepper, olive oil, thyme) and butter. The pasta is finished with pecorino, lemon juice, mint, and olio verde.
New Menu Items 9/17/2015
Pizza Toscana $15
SP Fennel Sausage, Escarole, Mozzarella, Calabrian Chili
The pizza has an olive oil base, and is topped with sautéed escarole (garlic, chili flake, white wine), roasted garlic, mozzarella, ricotta, and sausage (fennel, lemon, coriander, salt and pepper). Once cooked the pizza is garnished with fresh oregano, lemon zest, Calabrian chili (calabrian chilis, mirepoix, lemon) and parmesan cheese, along with salt and olive oil.
Foie Gras Torchon $12
Cider Poached, Calvados, Apple Conserva
Torchon is the french word for towel, in this case the name is referencing the classic technique in which a towel would be used to shape the foie gras into a cylinder. We are using Hudson Valley Duck foie gras which has been passed through a tamis to remove any veins. Next the foie is seasoned with salt, sugar, calvados, and a house made cider vinegar, and then shaped into a cylinder using cheesecloth. The seasoned foie is hung in the walk-in overnight before being poached in apple cider along wit bay leaf, black pepper, allspice, and cinnamon. After poaching the foie is hung again overnight. The sliced torchon is garnished with a granny smith apple conserva (apple cider, house cider vinegar, sugar, pectin, bay leaf, cinnamon, and black pepper).
Etxegarai $7
Pais Vasco, Spain
Etxegarai, basque for mountain house, is a raw sheep milk cheese made in the mountains of the Pais Vasco in northern spain. The cheese is aged for 6 months, developing a natural rind, before being smoked over beechwood after the aging process has finished. This cheese is similar to idiazabal, but made outside the DOP protected region. This cheese is full flavored, smokey and tangy, with a lasting finish.
Ascutney Mountain Cheese $7
Cobb Hill Farms, Heartland Vermont
Ascutney is a raw cows milk cheese from cobb hill cheese based out of vermont. It is modeled after appenzeller cheese, an alpine style cheese with a natural rind from switzerland. Ascutney is aged for 8 months, developing some deep nutty flavors, along with a bit of crystallization and a sharp clean finish. Cobb hill is a communal run farm of about 30 households, all cheese is produced on site (although some is aged with jasper hills) from the milk of just 30 free range jersey cows.
