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.
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.
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