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.