New Spring Items Part 1

STARTERS

Pea Green Salad
Pea greens are the vine of the pea plant. They're tossed with shaved fennel, snow peas, and preserved lemon, and dressed in marcona almond vinaigrette (almonds, sherry vinegar, olive oil, whole grain mustard, honey, shallots). Garnishing the salad are shaved breakfast radish, torn mint, and sheep's milk feta.

Roasted Bone Marrow
The marrow bones (beef shin bones) are soaked in water for 48 hrs to purge them of any blood, then seasoned with salt and pepper and roasted in the pizza oven. When almost finished they're crusted with a parmesan crumb (breadcrumbs, parmesan, oregano, salt, and pepper) and returned to the oven to crisp the crumb. On top of the marrow bones is a salad of shaved raw artichoke, basil, parsley, and taragon, garnished with shaved parmesan and nasturtium petals the bone marrow comes with a side of crostini.


PASTAS

Fazzoletti 
Fazzoletti (handkerchief shape pasta, eggs, egg yolks, durum flour and 00 pasta flour). To make the sugo, rabbit legs and thighs are brined and braised (mirepoix, garlic, rosemary, thyme, bay leaf, white wine, pork stock.) The braised bunny is shredded and mixed with the crushed carrots from the mirepoix, and topped with a bit of the braising liquid. Fennel is sliced thin and confit in olive oil with lemon zest, black pepper, thyme and bay leaf. Picked up with castelvetrano olives, then tossed with the pasta, butter, black pepper, lemon juice, parmesan and fennel frond. Topped with a rosemary breadcrumb (bread crumbs are toasted in rosemary scented olive oil) (Gluten*, Dairy*, Pork)


SIDES

Crispy Brussels Sprouts
Brussels  Sprouts are halved and deep fried until brown and crisp, then tossed with onion agro dolce (onions, salt, olive oil, and rice wine vingar), and sliced chives

Fiddlehead Ferns
Fiddleheds ferns are young fern plants that have yet to fully unroll. They're blanched in salted water then finished in the pizza oven along with roasted mushrooms, once cooked they're tossed with pickled mustard seeds and olio santo (olive oil, chili flake, fennel fennel pollen, and oregano)