Whole Wheat Pappardelle (86 Fettuccine Nero)
Pappardelle is a long wide noodle, hand cut, made from whole wheat flour from Nitty Gritty Grains in VT, along with durum flour, eggs, and egg yolks. The pasta is tossed with a lamb neck sugo (lamb necks, braised in lamb stock, white wine, with sumac, cumin, caraway, and bay leaf), as well as grilled green garlic (poached in buttermilk, then grilled), and fava beans. The pasta is tossed with butter, lemon, pecorino, and a chili oil (chili flake, cinnamon, star anise, fennel, cumin, and sichuan peppercorns), and topped with thinly sliced green garlic tops. The pasta is distinctly Italian, but nods at the peninsula's historical role in trading along the Silk Road with the importation of foreign ingredients.
Allergies: Gluten*, Dairy* (Note: please remember that the green garlic is poached in dairy and then grilled)
Skirt Steak Panzanella (86 Venison)
Panzanella is a classic tuscan bread salad, traditionally made with tomatoes. Our version adapts this into an entree, with grilled skirt steak, grilled gem lettuce, and a house made sourdough bread (whole wheat flour, pizza flour, water, sourdough starter, benne seeds, and flax seeds). All of these are grilled to order then tossed with a reduced beef stock, and a vinaigrette (Rosemary, capers, lemon zest, anchovies, shallots, garlic, colatura di alici, and red wine vinegar). Also in the salad are seasonal vegetables, and a puree on the bottom of the plate. The idea is for this dish to evolve throughout the summer, really playing to the strengths of the market around the corner. We’ll begin with a nettle puree, and a salad of basil, mint, radish, watercress, fennel, snap peas, and pickled ramps. (Steak is cooked Medium. We can cook it further, but it’s hard to do lower, since it’s a thin cut. Please don’t inquire about temperature though, unless you get the impression the guest might want it cooked through.)
Allergies: Gluten*, seafood*, sesame*, mushrooms* (in the beef stock)
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