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.