New Paccheri Set

Paccheri are a tube shaped pasta, similar to rigatoni but a little shorter and wider, and without the ridges. They are an extruded pasta made from our house extruded dough (00, Semlina, Durum, and Water). The cooked pasta is tossed with seared romanesco (a type of cauliflower), onion agro dolce (red onions cooked in a simple syrup made from red wine vinegar and sugar), pickled golden raisins (raisins, rice wine vinegar, sugar, water), capers, garlic, chili flake, and parsley. The sauce is made from a saffron brodo (veg stock, saffron), butter, and parmesan cheese. Garnishing the pasta is a pine nut crumble. (Gluten*, Dairy, Seeds*--> Pine nuts are technically seeds, but always check with any guests who has a nut allergy.)

New Burrata

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 being plated on top of a puree of honeynut squash, along with diced honey nut squash roasted with sage and brown butter, and a salad of local radicchio, heirloom apples, shaved celery, celery leaf, and shaved radish. The salad is dressed in a vinaigrette made from brunoise apple, shallot, and celery, mixed with pumpkin seed oil, olive oil, champagne vinegar, and apple cider syrup. Garnishing the dish are pumpkin seeds that are spiced with clove and Aleppo chili.

2015 Filipa Pato Tinto

2015 Filipa Pato Tinto $12/$48

Vintage: 2015

Producer: Filipa Pato

Region: Bairrada (Portugal)-----> the blue “6” on the map

Grape(s):Baga(98%); Bical(1%), Maria Gomes(1%)

Profile: Medium to light body with lots of dried fruit and light tannin. The acid backs it up really nicely, and it makes your mouth water for more pork.

Production Notes: All stainless steel ageing/ no barrel work at all.

Regional Foods/ Food pairings: This region is famous for roasted suckling pig. All things pork and game go great with this wine. Rabbit, boar, duck, etc. Plus “Pato” means duck in Portuguese.

Menu Changes 11/02/2016

Bone Marrow

The marrow bones (beef shin bones) are soaked in water for 48 hrs to purge them of any blood, then seasoned with salt and pepper and roasted in the pizza oven. When almost finished they're crusted with a parmesan crumb (breadcrumbs, parmesan, oregano, salt, and pepper) and returned to the oven to crisp the crumb. The bones are then roasted in the pizza oven and topped with a parmesan breadcrumb. Garnishing the marrow is a salad of smoked spaghetti squash, seared fresh and preserved mushrooms, and shaved red onion. Garnishing the dish is shaved parmesan, taragon, and parsley. (Gluten*, Dairy*, Allium*)

Paccheri

Paccheri are a tube shaped pasta, similar to rigatoni but a little shorter and wider, and without the ridges. They are an extruded pasta made from our house extruded dough (00, Semlina, Durum, and Water). The pasta is tossed with a sugo di ceci (chickpea sugo) made from mirepoix, tomato paste, garlic, saffron, pimenton, and whole and puree'd chickpeas.  Tossed in with the pasta are taggiasca olives, and octopus that has been confit'd in olive oil (coriander, pepper, paprika, bay leaf, grilled orange) and then grilled to order. The sauce is finished with lemon juice and olio verde, and the dish is topped with a squid ink and chickpea crumb (dehydrated cooked chickpeas tossed with squid ink). (Gluten*, Allium, Shellfish*--> Octopus is a cephalopod, which is a sub type of mollusc, and thus technically a shellfish. So are snails. Crazy right? Science!)

Venison Shanks

The venison shanks are cut across the bone in the style of osso bucco. There are two pieces per order. The shanks are braised overnight with mirepoix, sour cherries, lambic beer, stock and a sachet of thyme, bay leaf, coriander, caraway, and mustard seeds. The braised shanks are then crusted with coriander, caraway, and grains of paradise on one side and heated through to order. The braising liquid is strained and reduced and then plated overtop as a sauce. Also on the plate roasted turnips, poached chestnuts, and salt baked celery root (a whole celery root is coated in salt and egg whites and then baked until very tender, The cooked celery root is then peeled, smashed, and seasoned with salt pepper and olio verde). Garnishing the plate are shaved matsutake mushrooms as well as some celery leaves. (Nuts*,Egg*)

Miranda

From Vulto Creamery in Walton NY Miranda is a raw cow's milk cheese named to honor the cheese makers late wife. The milk comes entirely from local dairies who raise only grass fed cows. After shaping the cheese is washed with absinthe from delaware phoenix distillery, also located in Walton. Aged for 2 months the cheese is rich and savory, with some herbaceous notes of anise and hay.

Pecorino Tosacano Fresco

This is a DOP protected cheese from Tuscany. Made only from the pasteurized milk of locally raised sheep, and only made between September and June this is a delicious fresh expression of pecorino. Traditionally most Italian pecorinos are aged for a number of months, however the toscano fresco is aged for only 30 days, this produces a semi-soft cheese that's a bit grassy, and sweeter than a typical pecorino but with a tangy finish.

2015 Mauro Molino Langhe Nebbiolo

2015 Mauro Molino Langhe Nebbiolo $12/48

Where: Langhe, Piedmont, Italy

Who: Mauro Molino

What: 100% Nebbiolo

Tastes like: Classic young nebbiolo--cherry fruit, pretty flowers, quite a bit of tannin and balanced acidity.

What to pair with: Grilled meat, any kind of poultry, cured meat. Lovely on its own, too.

Production Notes: From 10-30 year old vines in Monforte d’Alba and Guarene. Fermentation in stainless steel, then aging 6 months in large French oak casks coopered in Austria. 1000 cases produced.

Producer Profile:

Mauro Molino, Matteo and Martina’s father, founded the estate. In 1973 Mauro graduated from enology school in Alba, and then followed that with five years of winemaking experience in Emilia Romagna. In 1979 after his father’s passing, he returned home to the family farm in La Morra and began consulting for local wineries while building up his own estate. 1982 was the first vintage from the famed family parcel in Conca dell’Annunziata, the conch-shaped parcel pictured above, and the rest is history. In 2003 Matteo joined the company and became a familiar face to our staff, and then in 2009, Matteo’s sister also joined the gang. Today they manage approximately 12 hectares of vineyards, 50% dedicated to Nebbiolo for Barolo, and the rest mostly Barbera, and Dolcetto. This estate practices sustainable viticulture.

Vineyard Management: Integrated insect and disease control is followed. Control treatments are carried out only when strictly necessary (an expert consults for the estate). Sulfur- and copper-based products are mainly used. A minimum number of insect-control treatments are applied and only with low-environmental-impact products. Natural cover crops (grass cover) are left in the rows between the vines. In autumn the soil on every other row between the vines is tilled. Only organic fertilizers are used. Very low doses of SO2 are added to the wines (the minimum to prevent oxidation)