Fettucini Nero
The fettucini is made with a cocoa dough (00 flour, durum flour, cocoa powder, eggs, and egg yolks). It is tossed with a wild boar ragu made from boar shoulder, mirepoix, red wine, stock, juniper, cinnamon, fennel, black pepper, and bay leaf. The pasta is finished with butter, parmesan, pecorino, and lemon juice.
Allergies: Gluten, Dairy*
Campanelle
Campanelle (bells in Italian) is a cone shaped extruded pasta made from (00, Durum, and Semolina). The sauce is made from garlic, white wine, stock, broccoli rabe, and 'Nduja Povera (a homage to the classic calabrian dry cured salumi, ours is made from prosciutto, and speck, ground a paddled with calabrian chili, harissa, oregano, lemon zest, and black pepper).The dish is finished with butter parmesan and pecorino.
Allergies: Gluten*, Dairy*
Fresh Pork Coppa
The coppa is the neck muscle of the pig, it is similar to a pork loin but slightly less tender and significantly more flavorful. We're portioning this as an 8 oz chop. The coppa is seared on both sides, basted with butter and then cooked in the oven. It is served with a hazelnut puree (hazelnuts, and water), beluga lentils (mirepoix, lentils, olive oil, stock), grilled radicchio (lemon juice and olive oil), roasted grapes in a pork jus (super reduced pork stock), pickled husk cherries, and a hazelnut crumble.
Allergies: Dairy* Nuts*
Pan Roasted Quail
The quail is brined, and then pan roasted, basted with butter, garlic, and thyme. It is served with a semolina porridge (semolina flour that has been flicked with water to form little balls, it is then dried overnight and cooked to order in chicken stock, with toasted sunflower seeds. essentially a semolina polenta). Also on the plate is seared cabbage, roasted cippolini onions, and a sauce made from vin santo, chicken stock, orange segments, preserved orange, and black pepper.
Allergies: Gluten*, Dairy*
Roasted Fingerling Sweet Potatoes
Fingerling sweet potatoes are cooked in water with lemon and olive oil, then to order they are charred in the pizza oven, finished with greek yogurt (yogurt, water, salt, lime zest), za'atar (a middle eastern spice blend), maldon salt, and pomegranate molasses.
Allergies: Dairy*
Tuscan Kale
The kale is blanched in salted water, then sauteed with garlic, chili flake, walnuts, white wine, and stock. Garnished with ricotta salata.
Allergies: Dairy* Nuts*
Funghi Pizza
The pizza has a prosciutto cream base (prosciutto cooked in milk and blended with sour cream), roasted hen of the woods and oyster mushrooms, fontina cheese, and roasted garlic, finished with a sunny side up egg, oregano, parmesan, salt and oil.
Mortadella
Produced by Fra'Mani in Berkeley California, this is a very classic Bolognian style mortadella. Meat from the leg and belly are ground with warming spices, then paddled with black peppercorns and fat from the jowl of the pig. The meat is then stuffed into a casing, and lightly smoked.
Finnochiona
Produced by Olympia Provisions in Portland Oregon, this is a classic tuscan style dry cured salumi made with pork leg meat and back fat, seasoned with salt, pepper, garlic, and fennel seed, stuffed into an all natural casing and hung to cure for about 8 weeks.
