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.
No comments:
Post a Comment