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.