Burrata
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.
Local Arugula Salad
Little Leaf Farms (Danvers, MA) arugula greens are mixed with frisee and then dressed with a smashed citrus vinaigrette (lemon segments, and orange segments, broken into pieces and mixed with brunoise shallots, lemon juice, pistachio oil, olive oil, lemon zest, orange zest, salt, and pepper). The dressed greens are plated on top of a parmesan crema, and garnished with bresaola (cured beef), shaved parmesan, pistachios, a pistachio and roasted garlic crisp (pistachio and garlic foccacia, (durum, roasted garlic, yeast, rosemary, baked then frozen, shaved thin and toasted with olive oil and salt), and saba (also known as vin cotto, a cooked syrup made from grape must).
Little Leaf Farms (Danvers, MA) arugula greens are mixed with frisee and then dressed with a smashed citrus vinaigrette (lemon segments, and orange segments, broken into pieces and mixed with brunoise shallots, lemon juice, pistachio oil, olive oil, lemon zest, orange zest, salt, and pepper). The dressed greens are plated on top of a parmesan crema, and garnished with bresaola (cured beef), shaved parmesan, pistachios, a pistachio and roasted garlic crisp (pistachio and garlic foccacia, (durum, roasted garlic, yeast, rosemary, baked then frozen, shaved thin and toasted with olive oil and salt), and saba (also known as vin cotto, a cooked syrup made from grape must).
Roasted Bone Marrow
Parmesan crumb (breadcrumbs, parmesan, oregano, salt, and pepper) and returned to the oven to crisp the crumb. On top of the marrow bones is a salad of shaved raw artichoke, basil, parsley, and tarragon, garnished with shaved parmesan and nasturtium petals.
Parmesan crumb (breadcrumbs, parmesan, oregano, salt, and pepper) and returned to the oven to crisp the crumb. On top of the marrow bones is a salad of shaved raw artichoke, basil, parsley, and tarragon, garnished with shaved parmesan and nasturtium petals.
Polpette Pork and beef meatballs with garlic, parsley, pecorino, parmesan, and a panada of egg, breadcrumb, and half and half. 3 to an order served in a crushed tomato sauce (tomatoes, garlic, olive oil, basil, and bone marrow), garnished with fresh basil, parmesan, and lardo.
Nodini Fritti
Pizza dough, portioned into 1 oz knots, is fried and tossed in a garlic beurre monte (butter, water, and roasted garlic). Then tossed with parmesan, pecorino, and chili flake, finished with fresh black pepper. 4 to an order. Allegies: Gluten, Dairy
Fettuccine
(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), fennel, onion, celery. Tossed with grilled pea greens, butter, lemon, olio verde and pecorino.
(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), fennel, onion, celery. Tossed with grilled pea greens, butter, lemon, olio verde and pecorino.
Bucatini
House made bucatini (00 flour, semolina flour, durum flour, water) is tossed with a sauce made from garlic and piri piri chili bloomed in crab oil (olive oil, crab shells), crab stock (crab bodies, mirepoix, garlic, tomato paste, marsala wine, bay leaf, thyme, water), and tomato water (pureed tomatoes, mixed with chopped basil and drained through a cheese cloth). Also tossed with the pasta is Jonah crab meat, confit fennel, dehydrated cherry tomatoes, chopped tarragon, chopped capers, butter, lemon juice, and olio verde. The pasta is topped with a garlic breadcrumb.
Rigatoni
Housemade rigatoni (00, semolina, and durum flours, along with water). Tossed in smoked corn cream, which is made from corn, and onions cooked in a smoked corn stock (smoked corn cobbs, parmesan rinds, bay leaf, water) that is then pureed. Tossed in with the pasta, are hungarian wax peppers, spanish chorizo, roasted corn (corn, bay leaf, thyme), lemon zest, and red veined sorrel, green onion tops. Finished with ricotta salata cheese Allegies: Gluten, Onion
Amish Chicken
From D’artagnan etc. A portion is one breast and one thigh, the breast is brined, seasoned with salt and pepper and cooked in the combi-oven. The thighs are brined and then confit’d in schmaltz (chicken fat rendered with onions), then pulled from the bone. To order the breasts are grilled, then glazed with a puree of dates and harissa. The thighs are made into a quick sugo along with fresh garbanzo beans, confit baby artichokes (baby artichokes, olive oil, mirepoix, lemon, garlic, thyme), parsley, mint, garlic and preserved lemon. The base of the plate is a chickpea puree (dried chickpeas cooked with charred lemon then pureed and mixed with Greek yogurt). Also on the plate is grilled little gem lettuce and crispy chicken skins.
Polenta Spin Rosso
Anson Mills in Columbia SC. 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, chicken 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, (with leftover braising liquid and raw (into the salad). 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, heirloom 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.
Shishito Peppers
Shishito peppers are a mostly mild and sweet pepper, however about 1 in every 20 is in fact spicy. Roasted in the oven, tossed with maldon salt and lemon juice, then topped with garlic breadcrumb, and bottarga (salt cured and dried mullet roe).
Roasted Corn
Corn is being sauteed with toasted walnuts, then finished with ramp butter, pickled ramps, and lemon juice, then garnished with sheep’s milk feta.
Pork Shoulder al Latte
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).
Fiore Di Zucca
Olive oil base, summer squash caponata (squash, zucchini, fennel, celery, shallots, garlic, golden raisins, and sherry vinegar), roasted oyster mushrooms, pecorino crema (sheeps milk ricotta, and grated pecorino), mozzarella, and basil are cooked in the oven. Finished with oregano, salt, oil, and parmesan Allegies: Gluten, Garlic, Dairy
Calabrese
Olive oil base, marinated broccoli rabe (broccoli rabe, garlic, chili flake, olive oil, and red wine vinegar), fried eggplant, mozzarella, scamorza are cooked in the oven. Finished with ricotta salata and calabrian chili relish (calabrian chilis, mirepoix, lemon juice and zest). Allegies: Gluten, Garlic, Dairy
Pizza Bianca
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).
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.
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.
Bombolini: These are little donuts made from flour, sugar, eggs, butter, creme fraiche, whole milk, black pepper, and yeast. They are fried to order and tossed with a citrus sugar (orange zest, grapefruit zest, sugar). Served in a caste iron skillet with a brown butter caramel sauce for dipping (sugar, water, brown butter, creme fraiche).
Chocolate Torta: This is a gluten free chocolate cake made from (chocolate, butter, vanilla, salt, sugar, eggs and aperol). It is made light and fluffy by whipping the egg whites into a meringue and then folding them into the chocolate mixture. Baked in small mason jars, they're cut in half to order and 'filled' with a ricotta crema (ricotta, egg yolks, sugar, cinnamon, whipped cream), and candied pine nuts.
Affogato Ventuno: Affogato is Italian for drowned. We're replacing the espresso with a house espresso liqueur (sambuca, braulio, coffee), and pouring it over top of an amaretti cookie ice cream (amaretti cookies, cream, sugar, egg yolks). Amaretti are cookies made from either almonds or apricot kernels, sugar, and egg whites. We're using ones made from apricot kernels which are therefore nut free. The plate is comes with a hazelnut and apricot biscotti (flour, sugar, eggs, hazelnuts, lemon zest, apricots, and grains of paradise).
Lazy Lady Goat Cheese
Lazy Lady Farms of Westfield Vermont. Cheesemaker Goat cheeses that can change on a weekly basis. We'll be bringing in a variety of these cheeses (all pasteurized goats milk in the 1-2 month age range) but with subtle differences in rind, shape ect. It should be really fun to see the variety of products from this skilled cheese maker. (Raises her own goats).
Ashbrook
Made by Spring Brook Farms in Reading VT. Spring brook farms is a non profit organization. Morbier style cheese (washed rind alpine, with an ash layer in the middle). Made with raw cows milk Ashbrook is washed with a saltwater brine and aged for three months. Creamy, milky, nutty.
Fritzenhaus Gruyere
This is a small production gruyere, and one of the only ones still produced 100% start to finish within the Gruyere AOP (local grass fed cows within 4 km of the dairy), Cooked curd cheese, meaning the curdled milk is reheated, expelling additional whey and air. The cheese is then set, brined, and then aged fro 18-24 months. This is a big but subtle cheese with lots of complexities, nutty, earthy, and rich. Pasteurized because of the cooked curds. They make them into 80 pound molds.
Lazy Lady Farms of Westfield Vermont. Cheesemaker Goat cheeses that can change on a weekly basis. We'll be bringing in a variety of these cheeses (all pasteurized goats milk in the 1-2 month age range) but with subtle differences in rind, shape ect. It should be really fun to see the variety of products from this skilled cheese maker. (Raises her own goats).
Ashbrook
Made by Spring Brook Farms in Reading VT. Spring brook farms is a non profit organization. Morbier style cheese (washed rind alpine, with an ash layer in the middle). Made with raw cows milk Ashbrook is washed with a saltwater brine and aged for three months. Creamy, milky, nutty.
Fritzenhaus Gruyere
This is a small production gruyere, and one of the only ones still produced 100% start to finish within the Gruyere AOP (local grass fed cows within 4 km of the dairy), Cooked curd cheese, meaning the curdled milk is reheated, expelling additional whey and air. The cheese is then set, brined, and then aged fro 18-24 months. This is a big but subtle cheese with lots of complexities, nutty, earthy, and rich. Pasteurized because of the cooked curds. They make them into 80 pound molds.
Nancy's Camembert
Camembert style cheese from old chatham sheepherding company in old chatham new york, an organic farmstead creamery. Pasteurized cow and sheeps milk, bloomy rind, rich buttery and strong mushroom notes. The blend of milks is not common in camemberts but adds some complexity that is often lost during pasteurization. Aged a month.
Pecorino Crotonese
Raw sheeps milk cheese from Crotone in calabria. A classic italian style cheese, the curds are pressed and then aged in baskets for 3 months giving it a distinctive rind. Only made from November to June to ensure quality and consistency of the milk, the cheese is strong and sharp, citrusy and a little nutty.
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Roquefort
Sheep, Raw, 3 months, Sharp & Citrusy, Calabria, IT
Raw sheep’s milk cheese from the midi-pyrenees in france. The original AOC cheese in France, received its designation in 1921, it is also one of the older continuously produced cheeses in europe with suggestion that it was produced as far back as 79 AD. Made from raw sheep’s milk cheese by only 7 producers. Injected with penicillin and aged for 3 months, Roquefort is rich and creamy, but aslo sharp tangy a peppery.
Ouleout
Cow, Raw, 3 months, Washed, Full Bodied, Walton, NY
Raw, Cow’s Milk Cheese from Vulto Creamery in Walton NY, aged 3 months. The creamery was started by Jos Vulto, a dutch artist who began cheese making as a hobby and aged his cheeses under a brooklyn sidewalk. Now located near the catskills vulto uses only raw milk from 2 local farms and much of the production is done by hand uses classic methods. Ouleout is a classic washed rind style cheese similar to reblochon, or epoise. Rich and funky with strong savory/meaty/mushroom notes, the cheese has an orange rind and a fudgy paste.
Sheep, Raw, 3 months, Sharp & Citrusy, Calabria, IT
Raw sheep’s milk cheese from the midi-pyrenees in france. The original AOC cheese in France, received its designation in 1921, it is also one of the older continuously produced cheeses in europe with suggestion that it was produced as far back as 79 AD. Made from raw sheep’s milk cheese by only 7 producers. Injected with penicillin and aged for 3 months, Roquefort is rich and creamy, but aslo sharp tangy a peppery.
Ouleout
Cow, Raw, 3 months, Washed, Full Bodied, Walton, NY
Raw, Cow’s Milk Cheese from Vulto Creamery in Walton NY, aged 3 months. The creamery was started by Jos Vulto, a dutch artist who began cheese making as a hobby and aged his cheeses under a brooklyn sidewalk. Now located near the catskills vulto uses only raw milk from 2 local farms and much of the production is done by hand uses classic methods. Ouleout is a classic washed rind style cheese similar to reblochon, or epoise. Rich and funky with strong savory/meaty/mushroom notes, the cheese has an orange rind and a fudgy paste.
Salami Cotto
A classic piedmontese sausage. Pork, pork fat, and beef are mixed with salt, pepper, fennel seeds, garlic, and coriander. The meat is ground, then paddled along with brined green peppercorns, lambrusco, and carpano antico vermouth. The mixture is stuffed into a collagen casing, hung overnight, and then cooked in the combi. Sliced thin with no garnish. Allegies: Garlic
Prosciutto Cotto; Boneless fresh hams which are liberally rubbed with salt, pepper, sugar, and lemon zest. The ham is allowed to marinate for 24 hours before being rinsed and placed in a brine made from salt, sugar, water, white wine, whole lemons and rosemary. Brined for a week. The brined ham is then rubbed again with salt, sugar, rosemary, thyme, pepper and lemon zest, trussed and slow cooked for about 20 hours until it reached an internal temperature of 63 c. The sliced ham is garnished with a citrus and black pepper salt.
Chorizo: Modeled after Spanish chorizo fresco, as opposed to what most people think of for Spanish chorizo, which is dry cured. It is make largely of diced pork loin and pork fat, along with a smaller portion of ground pork to hold the mixture together. The meat is seasoned with pimenton, Aleppo, garlic, cinnamon, cumin, and thyme. Also added to the grind is colatura di alici, an italian 'fish sauce' made from anchovies. The sausage is stuffed into hog casings, dried overnight, then hot smoked, cooled and sliced before being garnished with Maldon sea salt.
Foie Gras Torchon: Hudson Valley Duck seasoned with salt, sugar, calvados, and a house made cider vinegar, and then shaped into a cylinder using cheesecloth. The seasoned foie is hung in the walk-in overnight before being poached in apple cider along with bay leaf, black pepper, allspice, and cinnamon. After poaching the foie is hung again overnight. The sliced torchon is garnished with a granny smith apple conserva (apple cider, house cider vinegar, sugar, pectin, bay leaf, cinnamon, and black pepper). Topped with fermented blueberries.
Saucison Sec, Olympia Provision, OR: Pork salt, pepper, garlic. Blend of lean leg meat and fat back from locally sourced heritage pork. The process is 100% natural, no starter cultures or lactic acid added and rubbed with distilled water to prevent the growth of bad bacteria. Aged for 3-4 weeks in natural casings.
Pate Provencal
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.
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.
Tomato Jam
This is our basic tomato sauce (san marzano tomatoes put through a food mill) reduced by about half. Then whole san marzano tomatoes are smoked and added to the reduced tomato sauce. Theres some sliced garlic, harissa, mustard powder, ground cumin, sugar, s&p and pectin to thicken. Once the Jam is at the correct consistency and cooling, lime juice is added. Garnished with fennel pollen in the pass. Allergies: garlic,apple (pectin)
Prosciutto Sandwich: Stracchino cheese melted on the bread, on the other side of the roll is an apricot conffetura (dried apricots, Riesling, champagne vinegar, olive brine). Along with the prosciutto there is arugula dressed with a taggiasca olive vinaigrette (taggisca olives, lemon juice and zest, oregano, chili flake, anchovies and olive oil).
Roast Chicken Sandwich: Chicken is brined, seasoned and cooked then pulled. The cooked chicken is tossed with fine herbs (parsley, tarragon, chives), lemon zest, olive oil and Aleppo chili and warmed along with provolone cheese. Also on the bread is a gree garlic aioli (green garlic oil, egg yolks, water, salt) and a salad of conft green garlic, baby kale and artichoke barigoule (artichokes cooked in white wine and water along with mirepoix and lemons).
Pork Belly BLT
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.)
SP Meatball
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.
Panzanella Salad
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.)
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