Potato Gnocchi, Hudson Valley Duck, Pizza Bianca

Potato Gnocchi
Locally Foraged Mushrooms, Smoked Apple, Brussels Sprouts
We are be making the gnocchi in house using potato, flour, and egg yolks. The potatoes are cooked, passed through a food mill, allowed to cool and then mixed with the egg and flour before being shaped and frozen. To order we will be pan searing a variety of locally foraged mushrooms in olive oil, deglazing with white wine, adding mushroom stock (mushroom stems, mirepoix, bay leaf, thyme). The sauce will be finished with smoked apples, charred brussels sprouts leaves, charred Cippolini onions, butter, lemon juice, parmesan, sliced chives, and olio verde. 

Hudson Valley Duck
Roast Breast, Confit Thigh, Salsify, Chestnuts, Turnip
We are using Rohan Ducks from the Hudson Valley in New York. Each order will be a quarter of a duck. The plate will have half of a duck breast which has been brined for an hour, seasoned with salt and pepper, poached in duck fat to medium rare, to order we will score the skin and roast it in a pan to crisp the skin and heat through. The legs and thighs are seasoned with salt and pepper and allowed to rest for 24 hours before being confited in duck fat for 9 hours. Once cooked the bones are removed from the thighs and dusted with meat glue then we press two of them together. To order the thighs are seared on both sides and warmed through in the oven. Additionally on the plate is salsify puree (salsify, milk, butter, salt), leeks cooked in duck fat, chestnuts poached in milk and finished in duck jus (roasted duck bones, mirepoix, red wine, thyme, garlic), shaved raw and pickled white turnips, and chicory tossed in a little of the warm fat and finished with salt and banyuls vinegar, salsify chips, and salsify roasted in brown butter and fresh marjoram.  

Pizza Bianca
Brussels Sprouts, Roasted Cauliflower, Provolone, Capers
This is a white pizza with an olive oil base, topped with shaved brussels sprouts along with brussels sprout leaves, roasted white cauliflower, mozzarella, provolone, capers, chili flake. and rosemary. Out of the oven the pizza is finished with olive oil, salt, parmesan, and lemon juice and zest. 

Menu changes

Abbaye de Belloc,

This is a pasteurized sheep's milk cheese from the pyrenees in southwest france. It is a more rustic farmhouse style cheese with a natural rind. The cheese is made by the monks of the Abbaye de notre dame, and produced only using the milk of the local Manech sheep. Aged for 4 months the cheese is rich and creamy with notes of brown butter and caramel.

Shropshire Blue

This is a pasteurized cow's milk cheese from Neal's Yard Dairy in england. Aged for four months, this cheese is unpressed giving it a more delicate crumbly texture. The cheese is colored with annato (the seeds of a achiote tree) which gives it a distinctive orange coloring. Rich, and sharp with a soft creamy mouthfeel. Not ok for a penicillin allergy.

Cottechino

Red Wine Poached Quince, Lentils du Puy, Chicharron

Cottechino is a traditional umbrian sausage made from pork and pork skin, along with warming spices. To make ours we cook the pork skin for 12 hours, then freeze it and grind it together with pork, cinnamon, clove, coriander, and urfa chili. The mixture is ground, paddled, stuffed into a casing and cooked. To order it is seared then heated through, and served with lentils du puy (mirepoix, rosemary, ginger), garnished with chicharron (think pork rinds) tossed with a caper powder (dehydrated capers), and finished with a salsa verde (capers, garlic, ginger, rosemary, parsley, lemon zest, shallots, olive oil).

Pork Tasting

Honey Nut Squash, Ras el hanout, Swiss Chard, Rye

Regularly rotating cuts of pork are served with pan roasted delicata squash finished with a house blended ras el hanout (a north african spice blend, cumin, caraway, black cardamom, cinnamon, white pepper, and sunflower pollen made in house), rye berries (thyme, bay leaf, water, pork stock, caraway butter), honeynut squash puree (squash, olio verde, salt, pepper, ras el hanout), sauteed swiss chard, pickled chard stems, and autumn olives (poached in simple syrup with white wine vinegar, black pepper, bay leaf, and orange peel). The dish is garnished with a rye bread crumb.

New Lunch Items 10/11/2015

Roast Pork Shoulder

Taleggio, Belgian Endive, Apple Cider Vinaigrette, Kohlrabi

Pork shoulder is brined for 24 hours then trussed and seasoned with thyme, coriander, sage, fennel, oregano, and black pepper then roasted to an internal temperature. To order it is heated in pork stock. On the bread is also melted taleggio, shaved apples, pickled kohlrabi (cider vinegar, water, sugar, salt), and belgian endive tossed with an apple cider vinaigrette (reduced apple cider, apple cider vinegar, mustard, grapeseed oil, xanthan gum). 

Smoked Turkey                                                                          

Radicchio Pesto, Gorgonzola, Shaved Pear, Chicories 

Turkey breast is brined for 24 hours, trussed, seasoned with salt and pepper, and hot smoked. It is heated to order and served with radicchio pesto (blanched radicchio, walnuts, gorgonzola, olive oil, salt and pepper) along with sliced pear batons, mixed chicories and more gorgonzola, dressed with lemon juice and olio verde. 

Baby Kale Salad

Smoked Trout, Sauce Gribiche, Mixed Baby Beets, Granola

The baby kale is dressed with olive oil, salt, and lemon juice, along with shaved raw candy stripe beets. The greens are plated along with roasted beets (olive oil, salt, pepper, thyme, bay), pickled beets (cider vinegar, water, sugar, salt, thyme), smoked trout, and sauce gribiche (aioli, hard boiled eggs, cornichons, capers, whole grain mustard, lemon juice and zest). Garnishing the salad is a granola made from pistachios, puffed rice, sunflower seeds, flax seeds, honey, olive oil, and aleppo chili, as well as popped sorghum. 

New Desserts 10/06/2015

Chocoloate Torta 

Chocolate olive oil torta(flour, baking soda/powder, cocoa powder, sugar, salt, milk, buttermilk eggs, olive oil, and cocoa nibbs), Olive oil syrup (glucose syrup, olive oil, sugar, salt, egg yolks, water) boil syrup, place in food processor with eggs and water, add sugar and salt and stream in olive oil, and Lavender Gelato (lavander, cream, sugar, egg yolks) steep lavander in cream, whisk sugar and yolks, add cream cook. Finished with sea salt and olive oil.

Poached Bartlett Pear 

Poached pear (coffee, water, sugar, star anise, vanilla bean, orange zest), Yogurt caramel (sugar, water, yogurt, sea salt), almond sbrisolona (almonds, durum, semolina, sugar, butter, salt, black cardamom, star anise, orange zest, egg yolks), Coffee Zabaglione (vin santo, egg yolks, lemon juice, sugar, pear poaching liquid, cooked over a double boiler), yogurt mixed with orange zest, dehydrated yogurt powder, and shaved raw pear.