New Polenta Spin Rosso

Polenta Spin Rosso

Slow Poached Egg, Cranberry Beans, Chanterelle Mushrooms
This is a really cool polenta brought to us by Anson Mills in Columbia SC. Spin Rosso means red point or red thorn in Italian and refers to the pointy shape of the kernels of this red corn. This polenta is traditional to Val Sugana, a valley in the Trentino region of northern Italy. The exterior bran of the corn is red, but the interior is yellow, resulting in a classic deep yellow polenta with red flecks throughout. the Polenta is cooked in water, then finished with olio verde and parmesan cheese. Also on the plate is a slow poached egg (cooked at 64 degrees celsius for 1 hour), braised Cranberry Beans (onions, garlic, olive oil, stock, and sage), and a mix of local beans (haricot vert, dragon's tongue, and wax beans, although the selection will change. The beans will be prepared braised, blanched, and raw). Tossed with the cranberry beans are chanterelle mushrooms (poached in white wine, white wine vinegar, marsala wine, orange zest, garlic, bay leaf, shallots). Finishing the plate are shaved raw beans tossed with local arugula, heriloom cherry tomatoes, and a sunflower and arugula pesto (sunflower seeds, benne seeds, arugula, basil, olive oil, honey and pecorino). The plate is garnished with parmesan cheese, sea salt, and olio verde.

New Lunch Items 8/10/2016

Sandwiches

Pork Belly BLT

Heirloom Tomatoes, Gem Lettuce, Fines Herbs Aioli

Pork bellly is seasoned with salt, brown sugar, paprika, fennel pollen, coriander. Cooked in combi for 9 hours, then seared. Heirloom tomatoes, gem lettuce. Fine Herbes aioli (eggs, garlic, oil, salt, parsley, tarragon, chives.)

Allergies: Gluten*

SP Meatball

San Marzano Tomato, Ricotta, Basil, Olio Verde

Meatballs from dinner menu, san marzano tomato sauce (tomatoes, garlic, olive oil, basil.) Ricotta mixed with salt, pepper, and cloumage (fresh farm style cheese). Parmesan cheese, basil and olio verde finish.

Allergies: Gluten, dairy (can’t be done without either)

Salads

Panzanella Salad

Heirloom Tomatoes, Parmesan Crema, Market Cucumbers, Tomato Vinaigrette

Panzanella is a classic italian salad including fresh heirloom tomatoes, local cucumbers, shaved celery, shaved fennel all tossed in a tomato vinaigrette (tomatoes, preserved tomato juice, olive oil). Also includes torn and grilled Iggy’s baguette that is coated in tomato vinaigrette. It is garnished with basil, celery hearts and parmesan crema  (buttermilk, parmesan, and olio verde).

Allergies: Gluten, dairy (can be done without either but loses a lot of it’s character.)

Boards

Farmstead Board

Bûcheron, Pecorino, Roquefort, Honey, Almonds

New Menu Items 8/10/2016

Burrata

Prosciutto, Local Melon, Watermelon Radish, Basil, Espelette

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 being plated with a variety of local melons, shaved cucumber, shaved watermelon radish, all dressed in a melon vinaigrette (pureed melon, pedro ximinez vinegar, olio verde, grapefruit zest). Garnished with mint, basil, and espelette (a spanish dried chili), finished with olio verde and salt.

Pizza Bianca

Local Clams, Potato, House Bacon, Green Onions, Bechamel

The pizza has an olive oil base and is topped with shaved raw potato, steamed clams, house made bacon, roasted garlic, sliced green onions, and a bechamel made from bacon fat, butter, flour, milk, and clam juice. The cooked pizza is finished with lemon juice, olive oil, and a paprika salt (maldon salt, paprika, and cayenne).

Roasted Corn

Walnuts, Preserved Ramps, Feta

Corn is being sauteed with toasted walnuts, then finished with ramp butter, pickled ramps, and lemon juice, then garnished with sheeps milk feta.

New Cheeses 8/3/2016

Leicestershire Red $8

Pasteurized Cow’s milk cheese from Thomas Hoe Dairy in Leicestershire England. A cheddar style cheese named after the county in which it was produced, the cheese is traditionally colored with annato seeds in the hopes of distinguishing itself from other local cheeses. Leicestershire Red like cheddar is clothbound and rubbed with butter to seal in moisture. Leicestershire Red is formed into smaller and flatter disks than cheddar allowing for aging to progress more rapidly. Similar to a cheddar the cheese is sweet and sharp with some caramel notes.

Beato de Tabara $7

Raw Goat’s milk cheese from Zamora in Spain. Beato de Tabara is a manuscript written by monks of the Tabara Monestary in 975. Within this manuscript are instructions for cheese making. One Spanish Family has decided to revive that tradition and begain making this tomme style cheese based on the instructions found in that manuscript. Aged for three months the cheese has a natural rind and is grassy and bright with earthy undertones.