PIG BOARDS
MEATS
Prosciutto di Parma (Parma, IT)
Cured, uncooked, aged for 16 months. Allergy: Nitrates
Prosciutto Cotto (SP):
Citrus Brined Ham, Rosemary, Citrus
Prosciutto cotto, literally cooked prosciutto is the Italian equivalent of American Ham. We’re using boneless fresh hams which are liberally rubbed with salt, pepper, sugar, and lemon zest. The ham is allowed to marinate for 24 hours before being rinsed and placed in a brine made from salt, sugar, water, white wine, whole lemons and rosemary. The ham is then brined for a week. The brined ham is then rubbed again with salt, sugar, rosemary, thyme, pepper and lemon zest, trussed and slow cooked for about 20 hours until it reached an internal temperature of 63 c. The sliced ham is garnished with a citrus and black pepper salt.
Pork Rillettes (SP)
Rillettes are a very old school, spreadable charcuterie item made from pork shoulder, confit’d, then whipped with some of the cooking fat and liquid. Classically these were covered with a layer of fat to allow them to be stored at cellar temperatures for months. Our rillettes are seasoned with salt pepper, grapefruit zest, coriander, fennel seed, benne seed (an heirloom plant related to sesame), oregano, and urfa chili. The cooked pork is placed in a mason jar, and garnished with sea salt, urfa, and sumac.
Duck Liver Mousse
Duck livers are rinsed, then seasoned overnight using salt and brown sugar. The livers are then rinsed again before being confit'd in duck fat. The livers are then pureed along with caramelized onions, vin santo, sherry vinegar, charred orange juice, butter, and duck fat. To serve the mousse is smeared directly onto the charcuterie boards and garnished with sea salt, fennel pollen, and olive oil.
Mortadella
Mortadella is a classic bolognian emuslfied sausage. We are making ours using meat from the shoulder of the pig which is ground with warming spices, fat, and ice, then paddled with black peppercorns, diced pork tenderloin and additional fat. The meat is then stuffed into a casing, and poached before being lightly smoked.
Allergies: nuts*
Chorizo Iberico de Bellota
Iberico di Bellota pork, coming from the pata negra (black foot) pigs, of spain is considered to be some of the best pork in the world. The phrase de bellota indicates that these pigs have been fed a diet of acorns, giving the pork a unique flavor and a delicate texture. Not all iberico pork is acorn fed and the de Bellota is considered to be the best of the best. This is a very simple and classic sausage, pork, pork fat, pimenton, garlic, salt, and pepper. This sausage is nitrate free.
Pate de Canard en Croute
We are using whole ducks. The legs are deboned and ground along with shallots, sage, cinnamon, star anise, cloves, and parsley. This is then mixed with sour cherries, almonds, diced duck breasts, and a panade of bread crumbs, egg, and cream. The pate is then wrapped in a pastry crust (eggs, flour, buttermilk, milk powder, leaf lard), and baked. After cooking we add a duck stock fortified with additional gelatin, this mix fills in the gaps that form during baking. The pate is sliced and garnished with salt and oil.
Allergies: dairy, nuts, gluten, allium
Saucisson Lyonnaise
This is our take on a traditional french summer sausage from the town of Lyon. Pork and Beef are ground along with white pepper, shallots, and fresh thyme. The ground meat is then mixed with toasted pistachios, mustard seeds, and whole black peppercorns. Cooked in the combi the sausage is sliced by hand and garnished with olive oil.
Allergies: nuts, allium
CHEESE
WINNIMERE, Jasper Hills Farm, Greenboro, VT
Cow, Raw, Washed Rind, Savory
Is a take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. In keeping with tradition, this decadent cheese is made only during winter months when Jasper Hill’s Ayrshire cows are giving rich, hay-fed raw milk. Winnimere is named for the corner of Caspian Lake where the Kehlers’ grandfather had an ice fishing shack.
HOLDEN TRAIL, Grafton Cellars, Grafton, VT
Sheep, Raw, 6 Months, Sharp and Milky
Limited run (only about 2,000lbs) raw sheep cheese. Washed early with whey, then a natural rind is allowed to develop. Grafton Village is known for bigger production cheddars, are developing an artisan program.
Stilton
First made in the 1780's, Stilton is one of England's most famous cheeses. It is PDO protected (Protected Designation of Origin, offered by the EU) and must be made with local pasteurized cow's milk cheese. By law Stilton cannot be produced in the town that gave it its namesake as this sits outside of the counties named in the PDO. There are only 5 dairies licensed to make Stilton. Our's is from Colston Bassett Dairy, a member of the Neal's Yard Dairies. Once formed, the cheese is pierced with stainless steel rods and exposed to the open air, allowing the natural molds in the cave to penetrate the interior of the cheese. This cheese rich and buttery, definitely a little sharp, with the classic brioche notes that characterize Stilton.
Brie de Nangis
Pasteurized cows milk cheese from nangis (located southeast of paris). This is an AOP certified brie made in small batches. Traditionally this would be unpasteurized but due to FDA regulations all imported bries are pasteurized due to the shorter aging time. Brie de Nangis is aged for 40 days and developes a bloomy rind. Sweet and buttery with some definite mushroom notes (often missing from pasteurized bries) this is a very classic example of brie.
Tomme de Savoie
Tomme de Savoie is a very traditional style of cheese made in the region of Savoie near the French/Swiss boarder. It is a raw cow's milk cheese and is always made with skim milk left over after making butter, or sometimes high fat cheeses. The cheese is then cave aged for 3 months developing a traditional grey brown rind. This cheese is sold by a specific affineur (cheese ager) named Joseph Paccard. He works only with small production farmstead creameries and only chooses the wheels that he feels meet the highest standard before bringing them into his caves to age. Savory and grassy this is a really delicious example of a classic french cheese.
Westfield Blue
Westfield farms in Hubbardston MA, is a farmstead goat creamery that's been in operation since 1971. The Westfield Blue is a unique cheese, made in the style of a bucheron, however the cheese makers introduce penicillin roquefortii (the strain of mold used in Roquefort) in place of the more traditional strain of penicillin that produces a white bloom. As the cheese ages for a few short weeks a striking blue mold develops on the outside, but the inside protected from exposure to air remains white. The cheese is tart and tangy with a mild funkiness but none of the strong flavors one would expect from a blue cheese.
Challerhocker
Challerhocker (Swiss German for sitting in the cellar) is produced by cheesemaker Walter Ross. Walter is famous for producing appenzeller, he has placed either 1st or 2nd in the swiss cheesemaking competitions 15 times in the last 20 years. Appenzeller is an AOP protected cheese with a long tradition, challerhocker is Ross’s appenzeller with a twist. Made from raw cow’s milk, with added cream, the cheese is initially washed with white wine steeped in spices, then allowed to form a natural rind during the 12 month aging process (4 months longer than appenzeller). This yeilds a firm cheese, with notes of butterscotch, custard, and nuts.
Pantaleo
This is a goat’s milk cheese (pasteurized) made in the style of sardinian pecorinos. The cheese is produced by a co-op of sardinian farmers and aged for 6 months producing a firm interior under a thin natural rind. The flavor is herbaceous and peppery, with a citrusy tang you’d expect from goats milk.
ROUND OUTS
Olives - Nicoise (French), Castelvetrano (Sicilian), Cerignola (Southern Italian), and Picholine (Southern French) olives are marinated in house with orange peel, bay leaf, fresh rosemary, chili flake, dried oregano, and olive oil.
Eggplant Sott’ Aceto - Eggplant is pickled in vinegar and marinated in olive oil, chilli flake, oregano.
Fig Jam - Figs are cooked down with red wine, sugar, and honey. The entire is mixture is brought to a simmer until the figs soften, then pureed to a smooth consistency
Tomato Jam - This is our basic tomato sauce (san marzano tomatoes put through a food mill) reduced by about half. Then whole san marzano tomatoes are smoked and added to the reduced tomato sauce. Theres some sliced garlic, harissa, mustard powder, ground cumin, sugar, s&p and pectin to thicken. Once the Jam is at the correct consistency and cooling, lime juice is added. Garnished with fennel pollen in the pass. Allergies: garlic,apple (pectin)
Smoked Shallot Marmalade - Shallots are thinly sliced and gently smoked then added to a mixture of apple cider, lemon juice, and sugar, that mixture is then set with pectin.
Vermont Wildflower Honey - Unpasteurized (raw) honey (some pregnant women avoid raw honey)
Marcona Almonds - Toasted and salted
DINNER
STARTERS
Local Arugula Salad
Little Leaf Farms arugula greens are mixed with frisee and then dressed with a smashed citrus vinaigrette (lemon segments, and orange segments, broken into pieces and mixed with brunoise shallots, lemon juice, pistachio oil, olive oil, lemon zest, orange zest, salt, and pepper). The dressed greens are plated on top of a parmesan crema, and garnished with bresaola (cured beef), shaved parmesan, pistachios, a pistachio and roasted garlic crisp (pistachio and garlic foccacia, shaved thin and toasted with olive oil and salt), and saba (also known as vin cotto, a cooked syrup made from grape must).
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. Allergies: Gluten, Dairy, Allium
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. Allergies: Dairy, Seeds*
Polpette
Pork and beef meatballs with garlic, parsley, pecorino, parmesan, and a panada of egg, breadcrumb, and half and half. 3 to an order served in a crushed tomato sauce (tomatoes, garlic, olive oil, basil, and bone marrow), garnished with fresh basil, parmesan, and lardo.
Allegies: Garlic, Dairy, Egg, Gluten
PASTA
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*
Whole Wheat Pappardelle
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.
Allergies: Gluten*, Dairy* (Note: please remember that the green garlic is poached in dairy and then grilled)
Spaghetti
House made spaghetti (00, Durum, Semolina, water), is tossed with a sauce made from sliced asparagus, ramp greens, eggs (eggs, and additional yolks, cooked at 65 degrees for 45 minutes), butter, parmesan, and pecorino. The pasta is topped with bottarga (cured mullet roe), and a little bit of pecorino.
Allergies: egg*, dairy*, seafood*, gluten*
Note: If someone has both an egg and a dairy allergy, Chef would recommend a different option for them as a similar sauce can be made egg -free or dairy-free but not both. That said, Chef will happily make a vegetarian pasta dish for someone if requested.
MAINS
Polenta Taragna
Polenta taragna is a variety of polenta with cracked buckwheat added to it, it is typically found in northern Italy, most notably around Bergamo and Valtellina. The buckwheat adds a definite toasty nutty flavor to complement the corn in the polenta. the Polenta is cooked in water, then finished with olio verde and parmesan cheese. Also on the plate is a slow poached egg (cooked at 64 degrees celsius for 1 hour), and mushrooms, both pan seared and poached (white wine, white wine vinegar, marsala wine, orange zest, garlic, bay leaf, shallots), whole roasted brussels sprouts (roasted until charred in the pizza oven, we then peel away the charred outer leaves) and whole roasted cippolini onions. The mushrooms are tossed with the brussels and onions, along with a mushroom stock, a little bit of butter, and a gremolata (rosemary, chives, lemon zest, and ginger). Garnishing the plate is thinly shaved taleggio, and brussels sprouts leaves.
Skirt Steak Panzanella
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, 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)
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*
Pick up time on an order fire on any entrée is 20 minutes.
SIDES
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, Gluten (possible small traces of wheat seeds in za’atar)
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*
Nodini Fritti
Pizza dough, portioned into 1 oz knots, is fried and tossed in a garlic beurre monte (butter, water, and roasted garlic). Then tossed with parmesan, pecorino, and chili flake, finished with fresh black pepper. 4 to an order. Allergies: Gluten, Dairy
PIZZAS
Pizza Dough: 00 Pizza flour from caputo mills near naples, yeast, salt, extra virgin olive oil, and water. Our pizzas are very thin, about 12-14 inches across, and are meant to serve 1-2 people
Tomato Sauce: The tomato sauce is made with San Marzano tomatoes, red wine vinegar, basil, garlic, salt, pepper, xanthan gum. The sauce is not cooked.
Allergies (all pizzas): Gluten, Dairy*
Margherita Tomato sauce base, mozzarella cheese, and fresh basil.
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*
Pizza Fratelli
SP Italian Sausage, Roasted Mushrooms, Provolone, Onion
This pizza has an olive oil base and is topped with house italian sausage (pork, beef, pork fat, garlic, fennel, aleppo, smoked paprika, oregano and red wine), provolone cheese, mozzarella, roasted mushrooms, red onion, and pizza sauce. The cooked pizza is garnished with oregano, parmesan, and olive oil.
Asparagus Pizza
Topped with prosciutto crema base (prosciutto, milk, sour cream), fontina, sliced asparagus. After being cooked the pizza is topped with parmesan, lemon juice, salt and oil, then finished with a fried egg
Allergies: non-vegetarian*, dairy, egg*
Salty Pig
Pig parts, Mustard, and Pale Ale Caramel
Base is mustard cream sauce made from whole grain mustard, sour cream, and house ale. The pig parts may vary, but are usually prosciutto cotto (cooked prosciutto), salami, and mortadella. Finished with arugula, parmesan cheese, olive oil, fennel pollen, and beer caramel (beer, sugar, water) (Allergies: Gluten, Dairy*)
Calabrese
Olive oil base, marinated broccoli rabe (broccoli rabe, garlic, chili flake, olive oil, and red wine vinegar), fried eggplant, mozzarella, scamorza are cooked in the oven. Finished with ricotta salata and calabrian chili relish (calabrian chilis, mirepoix, lemon juice and zest). Allergies: Gluten, Garlic, Dairy
ADD: Farm Egg/Prosciutto di Parma/Pepperoni/Arugula/Sausage
LUNCH
PIGBOARDS
The Salty Pig: Prosciutto Cotto, Pork Rillettes, Stracciatella (SP: soft creamy cow’s milk cheese, like a stringy mozzarella,) marinated olives
The Cured: Salami Milanese, Speck, Holden Trail, Eggplant sott’Aceto, seasonal greens
The Farmstead: Westfield Blue, Tomme de Savoie, Brie de Nangis, Wildflower Honey, Marcona Almonds
Chef’s Choice Board: This is intended to be a rotating board, with a selection of two house made meats and one cheese, plus seasonal pickled vegetables and mesclun greens. This will change daily.
SALADS
Pea Green Salad
Pea greens (the leaf from the pea plant), dressed with harissa vinaigrette (harissa, honey, white wine vinegar, olive oil), tossed with diced cucumber, diced roasted beets, shaved radish, mint, dill, topped with a tahini sauce (tahini, garlic, buttermilk, water, lemon juice), and spiced crispy chickpeas (chickpeas, cumin, coriander, fenugreek).
Local Arugula Salad
Little Leaf Farms arugula greens are mixed with frisee and then dressed with a smashed citrus vinaigrette (lemon segments, and orange segments, broken into pieces and mixed with brunoise shallots, lemon juice, pistachio oil, olive oil, lemon zest, orange zest, salt, and pepper). The dressed greens are plated on top of a parmesan crema, and garnished with bresaola (cured beef), shaved parmesan, pistachios, a pistachio and roasted garlic crisp (pistachio and garlic foccacia, shaved thin and toasted with olive oil and salt), and saba (also known as vin cotto, a cooked syrup made from grape must).
SANDWICHES
All Sandwiches will be served on Iggy’s bread, with either Cape Cod kettle cooked chips or a side salad.
Fennel Sausage Sandwich
Pork sausage (pork, pork fat, pork skin, garlic, salt, pepper, fennel, fennel pollen, fennel seed), is stuffed into a casing, cooked in the combi, then grilled to order. Served with roasted garlic, provolone, pickled fresno chilis (fresno chilis, white vinegar, sugar, water), and peperonata (red peppers, onions, garlic, golden raisins, olive oil, and sherry vinegar), all on Iggy's ciabatta. Choice of Cape Cod chips or greens.
Allergies; dairy*, allium
Roast Chicken Sandwich
Whole Chickens are brined, rubbed with harissa and oregano, and then roasted in the combi. The meat is pulled from the bones and heated to order with oil and lemon juice. Also on the sandwich is gorgonzola dolce, calabrian chili puree (calabrian chili, mirepoix, lemon juice, lemon zest), and a celery root remoulade (shaved raw celery root, sliced scallions, mustard, and aioli)
Allergies: Gluten, Dairy
Prosciutto Sandwich
Sliced prosciutto, with stracchino cheese, grilled asapargus, taragon, basil, and arugula tossed with lemon juice, olive oil, and balsamic vinegar.
Italian Beef Sandwich
Our take on a classic chicago style sandwich. Beef top round, is smoked and roasted in the combi, the beef is then thinly sliced and warmed in a beef stock (beef bones, roasted mushrooms, mirepoix, garlic, thyme, bay). Also on the bread is a paprika aioli (paprika, garlic, grapeseed oil, lemon juice, egg yolks), gruyere cheese, and a fiddle head giardiniera (mixed pickled vegetables, tossed with olive oil, oregano, and chili flake).
Salty Pig Sandwich
Today’s Salty Pig Parts, Caciocavallo, Vidalia Onion-Chili Relish
Served with Today’s Salty Pig Parts, Caciocavallo, bibb lettuce dressed with olive oil and white vinegar, and charred spring onion and chili relish made from grilled vidalia onions that are chopped and mixed with cherry peppers, garlic, dried oregano, olive oil, vinegar, and diced pickles. *Allergies Dairy & Gluten
DESSERT
Bombolini
Black Pepper Doughnuts, Brown Butter Caramel
These are little donuts made from flour, sugar, eggs, butter, creme fraiche, whole milk, black pepper, and yeast. They are fried to order and tossed with a citrus sugar (orange zest, grapefruit zest, sugar). Served in a caste iron skillet with a brown butter caramel sauce for dipping (sugar, water, brown butter, creme fraiche).
Chocolate Torta
Ricotta Crema, Candied Pine nuts
This is a gluten free chocolate cake made from (chocolate, butter, vanilla, salt, sugar, eggs and aperol). It is made light and fluffy by whipping the egg whites into a meringue and then folding them into the chocolate mixture. Baked in small mason jars, they're cut in half to order and 'filled' with a ricotta crema (ricotta, egg yolks, sugar, cinnamon, whipped cream), and candied pine nuts.
Affogato Ventuno
House Espresso Liquer, Amaretti Cookie Gelato
This is a cross between a dessert and a cocktail and is an homage to the classic affogato (espresso, and ice cream). Affogato is Italian for drowned. We're replacing the espresso with a house espresso liqueur (sambuca, braulio, coffee), and pouring it over top of an amaretti cookie ice cream (amaretti cookies, cream, sugar, egg yolks). Amaretti are cookies made from either almonds or apricot kernels, sugar, and egg whites. We're using ones made from apricot kernels which are therefore nut free. Apricot kernels do contain trace amounts of cyanide, but they're completely safe to eat. Some pregnant women avoid them, however these same pregnant women should be avoiding alcohol so no issues there. The plate is comes with a hazelnut and apricot biscotti (flour, sugar, eggs, hazelnuts, lemon zest, apricots, and grains of paradise).
