Gnocchi
Potato gnocchi (potatoes, egg yolks, flour), are cooked to order, and tossed in brown butter, along with roasted parsnips (parsnip, sage, black pepper), walnuts, speck, and sage, garnished with Parmesan, and grated fresh horseradish.
Allergies: gluten, egg, nuts*, nonvegetarian*, dairy*
Brussel Sprouts
Brussels Sprouts are fried, then tossed in a dressing made from sliced garlic, red onion, chives, white wine, lemon, and 'nduja povera.
Allergies: Allium*, alcohol*, nonvegetarian*
Butcher’s Cut
Rotating cuts of pork will be served with a carrot puree (carrots cooked in orange juice), farro salad (farro, castelvetrano olives, meyer lemons, blood orange, parsley, pistachio), roasted rainbow carrots, shaved carrots and radish tossed with a carrot top salsa verde (carrot tops, parsley, tarragon, garlic, orange zest), garnished with crispy shallots and a pistachio crumble.
Allergies: gluten*, nuts*, allium*
Ventresca pizza
Ricotta, sauteed escarole (garlic, chili flake, white wine), ventresca (pork belly seasoned with salt, brown sugar, sage, rosemary, chili flake, and fennel pollen), red sauce is dolloped over top of the pie. After cooking the pizza is garnished with salt, pepper, Parmesan, and lemon zest.
Allergies: nonvegetarian*, dairy*
No comments:
Post a Comment