New Menu Items: Sugar Snap Peas, Grilled Young Onions, Burrata, Dorset, Rillettes

Menu Changes 5/18/2017

Sugar Snap Peas

The peas will be blanched, then cooked in the pizza oven, they will be garnished with a goat cheese crema (goat cheese, preserved orange, buttermilk, olive oil, salt, pepper), mint, and breadcrumbs. (Dairy--both cow and goat*, Gluten*)

Grilled Young Onions

Young onions will be grilled to order, then dressed with an hard boiled egg vinaigrette (hard boiled eggs, onion tops,mint, tarragon, olive oil, lemon juice), and topped with an almond crumble. (Egg*, Nuts*, Allium)

Burrata

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 plated with grilled asparagus and gem lettuce, dressed with a chorizo vinaigrette (chorizo, shallots, coriander, pimenton, sherry vinegar, lemon, olive oil). Also on the plate is shaved asparagus, and pickled green almonds. (Dairy, Meat*, Allium*,Nuts*)

Dorset - replacing winnimere (out of season)

Raw cow's milk cheese from consider bardwell farms in pawlet VT. Modeled after taleggio this washed rind cheese (brine wash) is aged for 2-4 months. Semi soft, and with a basket pattern on the rind, dorset is meaty and buttery, the nose is pretty funky but the cheese is a bit more mild.

Rillettes are a very old school, spreadable charcuterie item made from pork or duck, confit’d (slow cooked in fat), 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. For our rillette we're using pork shoulder, seasoned with salt, and pepper, this is tossed with rosemary, and whole oranges and allowed to rest for at least 24 hours. This mixture is then covered in pork fat and cooked overnight. The shoulder is then shredded, seasoned with additional fresh rosemary, orange juice, orange zest, and pink peppercorns. This mixture is whipped with the cooking fat/liquid. served as a quenelle (football shape), garnished with citrus salt (lemon zest, orange zest, maldon salt, and pepper), as well as olio verde.

*Can be prepared without the allergen