PATIO SERVER STATION SET-UP

Hi team!

Our patio service stations are even more visible than the indoor ones, so we need to be extra careful with the set up. As follows:

The green station should be for clean things only:

In that station: 

- a box for roll ups (needs to stay there even if we are out of roll ups, as we bring roll ups back from tables after seating them and don't want the roll ups just seating on the rack.
- a box with "loosie" silverware. under the loosies: folded napkins for guests who need an extra!

- stacks of plates
- mise trays (not pictured)
- water pitchers (with the napkin folded over--not pictured)
- tray with glasses full of water. This is something we should be doing only during super rush hour. It doesn't look good, plus the water gets warm. I understand it needs to happen sometimes, but not always.

On the other hand, look what we've got!:

 Yep, that's an ice chest, full of ice (two buckets) and several water bottles with caps. The caps are re-used wine caps and should definitely not go to the tables. put them in the handy container to be re-used. Don't throw any out! Also, there is a bucket under the ice chest to collect the melted ice. Needs to be emptied at the end of the night, and checked again in the morning.

Now for the "other station":

This is where all the less clean things go. Please make it as neat as possible, and make sure we always have:

- Trash can on the left

- Recycling on the right

- a bus bucket and space for boards

- sanitizer and a container for rillettes/torta jars. 

- a stash of clean folded kitchen towels (on the left)

- one (or two) "in use" kitchen towels (on the right)

- one (or two) spray bottles

- a box for soiled linens

- a stack of check presenters, pens, trays

Also, one of these:

There is now one of these in every station. It should be self explanatory: it keeps signed receipts so that we don't loose so many, it also frees up more books to go to the tables. Do I even have to say this?: don't take these to tables!!

One more thing: please don't keep personal beverages in the patio server stations. A water bottle in the ice chest is fine, everything else should be in the inside station. It's hard enough to keep the space clean without a million starbucks cups. 

Happy Patio Season!

New Spring Items (Dinner)

Burrata
Burrata is a stuffed mozzarella, ours is being made in house using mozzarella curd, that is stretched, and then stuffed with a house made ricotta cheese (milk, cream, citric acid, salt), and then soaked in a brine made from salt, heavy cream, and buttermilk. The burrata is plated with grilled asparagus, grilled spring garlic, and a fava bean gremolata (Fava Beans, Hazelnuts, Mint, Parsley, Rosemary, Garlic, Olive Oil, and chili flake). Finished with olio verde and sea salt.

Fettuccine
Fettuccine is a long thin flat noodle (00 pasta flour, durum flour, eggs, and egg yolk), the cooked pasta is tossed with a lamb ragu (lamb shoulder, lamb stock, buttermilk, white wine, garlic, rosemary, sage, black pepper, coriander, black & white anchovies). The pasta is tossed with grilled pea greens, butter, lemon, olio verde and pecorino cheese.

Foie Gras Garnish 

Rhubarb Conserva made from rhubarb, poached in riesling, white wine vinegar, salt sugar, bay leaf thyme and black pepper, thickened with pectin. 

Project X $8

This cheese is a collaborative effort between Murray’s cheese in NYC and Spring brook farm in Vt. Spring Brook Farms is a non-profit project that teaches urban children about “where food comes from”. Project X is a raw cow’s milk cheese made in a tomme style (low in salt, and fat, pressed).  The unaged cheese is then shipped to Murray’s in NY where it is rubbed with fennel pollen and then washed repeatedly with gewurztraminer. The cheese is then aged for 4 months in Murray’s caves. The result is semi firm, and moist with notes of walnuts and anise. 

Hudson Flower $7

Inspired by a classic corsican cheese this is another collaborative effort, this time between murray’s and Old Chatham Sheepherding company in Old Chatham NY. The pasteurized sheep’s milk cheese is again shipped unaged to Murray’s where it’s rubbed with fragrant herbs from upstate NY, including ( hop flowers, rosemary, elderberry, and lemon verbena. The cheese is aged for 4-6 weeks where it developes a bloomy rind and a creamy paste near the exterior. Herbacious and bright, perfect spring cheese.

Bucheron $7

This classic french goat’s milk cheese from the loire valley is one of the first french goat cheese ever imported to the US. This is a classic chevre style cheese that’s aged for 6-10 weeks. The bloomy rind creates an oozy texture near the exterior, but the inside remains fluffy and lemony. 

Lunch Menu Changes 4/12/2016

Beer Braised Pork Belly
Pork Belly is seasoned overnight with salt, sugar, juniper, and mustard, then braised for 9 hours with trillium IPA, bay leaf, and thyme. The Belly is seared to order and glazed with some of the braising liquid. Also on the bread is camembert cheese (a french bloomy rinded cheese), and a salad of quick pickled fennel (fennel, salt, sugar), sliced spring onion tops, red frill mustard greens, dressed with a pickled mustard seed vinaigrette (pickled mustard seeds, malt vinegar, olive oil).

Lamb Porchetta
We’re using lamb shoulders, deboned, brined for three days, then seasoned with a middle eastern spice blend (including, coriander, cumin, caraway, thyme, paprika, aleppo, and mustard). The seasoned lamb is trussed into log shape and cooked in the combi oven, then grilled to order. Also on the bread is a chickpea passata (dried chickpeas, grilled lemon, greek yogurt), and a salad made from quick pickled cucumber and radishes (cucumbers, radish, salt, sugar, garlic, chili flake, dill, and coriander), and pea greens, dressed in a harissa vinaigrette (grilled lemons, harissa, water, olive oil, white wine vinegar, honey).

Pizza Fratelli
This pizza has an olive oil base and is topped with house italian sausage (pork, beef, pork fat, garlic, fennel, aleppo, smoked paprika, oregano and red wine), provolone cheese, mozzarella, roasted mushrooms, red onion, and pizza sauce. The cooked pizza is garnished with oregano, parmesan, and olive oil.

Pate Provencal
This is made in the style of a pate de campagne, and spiced with provencal flavors. The pate itself is pork shoulder, ground with roasted shallots, Garlic, salt, pepper, herbes de provence (rosemary, thyme, lavender, savory), rose wine, and house rose vinegar). The pate is wrapped with ventreche, a french style bacon made from pork belly seasoned with salt, sugar, and herbes de provence, allow to rest for 1 week before cooking. The pate is cooked, pressed overnight, sliced, and seasoned with citrus salt and olio verde.

Baby Kale Salad
Baby kale, along with tarragon, basil, and parsley, is dressed with olive oil and lemon juice. Garnishing the salad are pickled ramps (red wine vinegar, white wine vinegar, water, sugar, salt), grilled asparagus, a 6 minute egg, a pecorino dressing (pecorino cheese, water, olive oil, pepper), and a oat and walnut crumble (oats, flour, walnuts, salt, sugar, butter, and walnut oil)

Chef’s Choice Board
This is intended to be a rotating board, with a selection of two house made meats and one cheese, plus seasonal pickled vegetables and mesclun greens. This will change daily.