Speck, Hazelnuts, Benne
The Peas are roasted in the pizza oven with olive oil, salt, and lardons of speck (smoked prosciutto). Once cooked they are tossed with olio santo, and then topped with benne seeds (an heirloom relative of sesame).
Shishito Peppers
Garlic Breadcrumb, Bottarga
Shishito peppers are a mostly mild and sweet pepper, however about 1 in every 20 is infact spicy. They are fried, tossed with maldon salt and lemon juice, then topped with garlic breadcrumb, and bottarga (salt cured and dried mullet roe).
Pork Shoulder al Latte
Milk Braise, Stone Fruits, Foraged Mushrooms, Garlic Scapes
Pork shoulder is portioned into 8oz pieces, brined, then braised in milk (onion, ginger, garlic, black pepper, coriander, bay leaf, lemon, and thyme). The sauce is then reduced. The pork is grilled to order, heated through in the oven, and then topped with some of the reduced braising liquid. Also on the are stonefruit prepared three ways, raw, roasted, and pickled (rice wine vinegar, espelette, pimenton, olive oil, sugar, water). Mushrooms cooked in browned butter, Farro cooked in milk. Grilled garlic scapes, and buttermilk solids (buttermilk reduced until dry and caramelized) cooked with Mahlab (dried sour cherry pits).
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