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.