Prosciutto Cotto
Prosciutto cotto, literally cooked prosciutto is the Italian equivalent of American Ham. We’re using boneless fresh hams which are liberally rubbed with salt, pepper, sugar, and lemon zest. The ham is allowed to marinate for 24 hours before being rinsed and placed in a brine made from salt, sugar, water, white wine, whole lemons and rosemary. The ham is then brined for a week. The brined ham is then rubbed again with salt, sugar, rosemary, thyme, pepper and lemon zest, trussed and slow cooked for about 20 hours until it reached an internal temperature of 63 c. The sliced ham is garnished with a citrus and black pepper salt.
Warm Squash Salad
This is a warm plated salad containing spaghetti squash (roasted, pulled, and tossed with house made cider vinegar, cinnamon, chili flake, nutmeg salt, and pepper) roasted acorn squash (tossed with olio verde and a house made ras el hanout (a north african spice blend, cumin, caraway, black cardamom, cinnamon, white pepper, and sunflower pollen made in house), roasted butternut squash (tossed with browned butter and fresh sage), and a squash puree (brown butter, black walnuts, butternut squash, water). Plated on top of the squash are lamb sweetbreads, sweetbreads are thymus glands they have a delicate almost sweat flavor and a slightly creamy texture. They’re poached in stock, peeled of an outer membrane, dredged in a mix of flour and semolina flour and fried until crispy and warmed through. Finishing the plate are preserved autumn olives (poached in simple syrup with white wine vinegar, black pepper, bay leaf, and orange peel), wilted butternut squash (salted for 15 minutes then soaked in water), and a black walnut dukkah (black walnuts, roasted golden raisins, smoked pumpkin seeds, sunflower seeds, and flax seeds toasted and topped with ras el hanout).
Rigatoni
Rigatoni are hollow tube shaped pasta (from the italian rigato meaning ridged). Ours are made in house using 00 flour, semolina flour, durum flour, and water. The sauce is made by pan searing a pork sausage (pork, red wine, juniper, mustard, garlic, and ginger), then deglazing with stock. We then add fresh garlic, house made sauerkraut (cabbage, salt, juniper), and red cabbage soffogare (suffocated cabbage) which is essentially braised in its own juices, along with a littler bit of white wine, and stock, sautéed onions, garlic, pork fat, thyme, and rosemary. The pasta is finished with a litter bit of butter, parmesan, and olio verde
Saffron Pappardelle
This dish is a play on the classic osso bucco, which is traditionally served with saffron risotto. Instead of a risotto we’re making a saffron pasta dough (00 flour, durum flour, whole eggs, egg yolks, water, and saffron), which is then sheeted and cut into pappardelle (from the italian pappare meaning to gobble, pappardelle are long noodles cut by hand to about 1” wide). The pasta is tossed with a sugo made from braised beef shanks, mirepoix, garlic, tomato paste, white wine, stock, bay leaf, thyme, and whole lemons. The braised beef is shredded by hand and mixed with the cooking liquid, along with the cooked veg which is pureed and added back into the sauce. The pasta is finished with fresh lemon juice, butter, parmesan cheese, olio verde, and a gremolata made from pine nuts, lemon zest, parsley stems, garlic, and fresh black pepper.
Pork Tasting
As always three rotating cuts of meat one of which is always pork loin. The pork is plated with seared black trumpet mushrooms, and sunchokes done 4 ways (hay roasted, sunchoke puree, chips, and shaved raw). The hay roasted sunchokes are tossed with oil and salt placed in a bed of hay and fresh thyme, then smoked over apple wood and roasted in the oven. Hay roasting is a classic peasant technique found across europe that can provide a grassy aromatic flavor. The roasted sunchokes are smashed and pan seared to order. The sunchoke puree is made from sliced sunchokes, cooked in a litter water with a sachet of hay, once cooked the hay is removed and the sunchokes are pureed with salt and olio verde. Also on the plate is fresh picked mint, garlic chips, shaved black radish and red frill mustard greens tossed with a vinaigrette made from preserved lemon, garlic, olive oil, whole grain mustard, and rice wine vinegar.
No comments:
Post a Comment