Dinner Menu Changes 7/18/17

Corzetti 10/17

mushroom broth, cloumage cheese, rye crumbs

Corzetti is a pasta shape that comes from Liguria.  Corzetti meaning “ coin”. This pasta is made of 00 pasta flour, whole eggs, water, salt and olive oil.  Traditionally, and in the slow food movement, the pasta is pressed with a stamp that is unique to each village. We use a gnocchi paddle to imprint cross hatches that helps adhere the pasta to the sauce.

The mushroom broth is made from cutting cremini mushrooms in the meat grinder. It is then placed in a pan with salt and cook gently allowing them to release their natural liquid.  The mushrooms are pressed with weight overnight to obtain more liquid.  The pressed liquid is put into a pan at service and reduce by half so it is fortified and coats the Corzetti.

Cloumage cheese is pasteurized cow’s milk from Shy Brother’s farm.  Westport, Ma.  Tangy and acidic. The cheese garnishes the top of the pasta with the crumble.

Rye crumble is from Iggy’s bread. It is toasted, ground and sifted for the larger crumbs. It is then fried in the fryolator

Allergies:  Gluten, mushroom, dairy. This pasta is vegetarian, cannot be made vegan as there are eggs in the dough.

Grilled strip loin 21

salsa verde, crispy potatoes, pecorino

Grilled strip loin from our beef purveyor Andy Carbone.  He works with Double J Farm.  The breed is Roto Devon.  Strip loin is well-marbled and offers a great texture and chew.  

Grilled to Medium Rare.

Salsa Verde:  This is a northern italian condiment found in Piedmont, emilia romagna, Lombardy.  This green sauce is made with chopped, parsley, mint, chives, scallions, anchovies, capers, raw garlic, raw diced shallot, chili flake, lemon zest, olio verde.

Crispy potatoes:  We are going to use fingerling potatoes to start, but transition in Sparrow arc creamer potatoes.  We are going to blanch the potatoes in water seasoned with salt, rosemary, peppercorns, and white vinegar until overcooked.  Strained and cooled. At service we will fry the potatoes until crispy and toss in salt, chopped rosemary and pecorino cheese.  

The 8 oz steak will be grilled and garnished with Salsa Verde and potatoes on top.

Allergies:   Allium, fish,  cross contamination gluten in fryolator.