PIG BOARDS
MEATS
Prosciutto di Parma (Parma, IT)
Cured, uncooked, aged for 16 months. Allergy: Nitrates
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 sea salt.
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 sea salt.
Pork Rillettes (SP)
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 sea salt and olive oil.
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.
Allergies: dairy
Mortadella
Mortadella is a classic emulsified sausage from Bologna. 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. It is garnished with a pistachio crumble.
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.
Rabbit Rotolo
Rabbit belly and loins are wrapped around rabbit farce. The entire roll is then wrapped in speck (smoked prosciutto)
Farce: Ground Rabbit leg meat and liver, pork fat, fine herbs, mace, coriander, bay leaf, orange zest, white wine shallots.
Allergies: allium, pork
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 into coins and garnished with olive oil.
Allergies: nuts, allium
CHEESE
Dorset, West Pawlet, VT
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.
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 and 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 is rich and buttery, definitely a little sharp, with the classic brioche notes that characterize Stilton.
Brie de Nangis
Pasteurized cow’s 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 because of their 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 border. It is a raw cow's milk cheese and is always made with skim milk left over after making butter (or 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 boucheron, 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.
Invierno
Raw sheep and cows milk; aged 2-6 months
Made at Ielpi Major Farm in Putney, VT. Ielpi Major Farm is the old guard of cheesemakers in VT, and served as the model for many small dairies across the country. Their cheese cave was one of the first to operate in the United States. Invierno is made from their own sheep milk blended with small herd cow milk from a neighboring farm. It is based on classic Basque cheese, creamy with a higher moisture content than Vermont Shepherd. The flavor is sweet but earthy, with a peasanty quality that reflects its origins.
Pantaleo
This is a goat’s milk cheese (pasteurized) made in the style of Sardinian pecorino. 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. There’s 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
Caesar Salad $11
Chicories, Anchovy, Parmesan, Black Pepper
Chicories are a family of bitter greens. The salad is made with Endive, frisee, romaine, radicchio and romaine hearts. The salad will be dressed with caesar dressing (Pasteurized egg yolks, grape seed oil, olive oil, lemon, salt, anchovies, black pepper, parmesan), lemon juice, black pepper, parsley, chives and ciabatta croutons.
For our friends with seafood allergies or our vegetarian guests, we do have the option of a “Misticanza alla Romana”, or a bitter green and herb salad like they eat near Rome. Same greens as the caesar, but with a lemon-thyme vinaigrette. Please do not special it, but instead keep it in your back pocket for when it’s needed.
ALLERGIES: dairy*, seafood*, egg*, gluten*
Bone Marrow
Snails, Garlic, Lemon
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. The snails are from Burgundy, France and are roasted in the oven with the marrow and some butter. Once the marrow is cooked and tender and the snails are warmed, the marrow is slathered with roasted garlic puree, snails, crunchy bread crumb, chopped parsley, diced lemon zest, aleppo, fennel pollen, and maldon salt.
Roasted garlic puree: Roasted Garlic in grapeseed oil, pureed with hot water, salt, pepper, olive oil and red wine vinegar.
The marrow will rest upon a salt and water mixture to help the marrow from sliding. Not suggested to be eaten. We **can** make it without the snails, but Chef would prefer not to.
ALLERGIES: allium, dairy, gluten*
Burrata
Crispy garlic, Bottarga, Olive Bread
We will be purchasing the burrata from “ The Mozzarella House” in Peabody Ma. The M.H. has been in operating since 1989. The owner Giuseppe Argentieri is native to Pulia home of burrata. He uses local Jersey cows, pasteurized milk. The burrata is filled with soft mozzarella curds and cream. Has an outside shell of pulled mozzarella, the flavor is sweet and fresh. We will be garnishing the burrata with maldon salt, bottarga, crispy garlic, chives and espelette pepper, Capezana olive oil. Toasted olive bread will accompany the dish.
ALLERGIES: Dairy, gluten*, alliums*, seafood*
Polpette $10
SP Meatballs & Sunday Gravy
The Meatballs: Pork and beef meatballs with garlic, parsley, pecorino, parmesan, and a panada of egg, breadcrumb, and half and half. Three to an order.
Sunday Gravy: Inspired by the awesome meat sauce our Italian-American grandmothers made all day on Sunday afternoons. We take salumi trim (if it comes off the slicer, it’s likely in there) and render it down to add salt and body to the final sauce. We then toss in onions and garlic, sweat them off, and deglaze with red wine. Add in milled San Marzano tomatoes and let stew for 2.5 hours. The meatballs are baked in the sauce.
ALLERGIES: Allium, Dairy, Egg, Gluten
PASTA
Pasta portions: 75 grams for a small, 150 grams for a large
Linguine alla Vongole
Countneck Clams, Garlic, Chili, Lemon
A traditional pasta dish from the Region of Liguria. Linguine meaning “small tongues” are similar to fettuccine but thinner. Vongole meaning small clams.
The pasta is made with egg yolks and 00 flour. The sauce is going to be built with confit onions and garlic, countneck clams, white wine, chili flake, parsley, and scallions, then finished with butter and lemon juice. Final garnish will be toasted bread crumbs and aleppo.
ALLERGIES: Shellfish, dairy*, gluten*, alliums
Fazzoletti
mushroom broth, cloumage cheese, rye crumbs
Fazzoletti is a pasta shape which means “little handkerchief.” This pasta is made of 00 pasta flour, whole eggs, water, salt and olive oil.
The mushroom broth is made from cutting cremini mushrooms in the meat grinder. It is then placed in a pan with salt and cooked 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 Fazzoletti. Cloumage cheese is pasteurized cow’s milk from Shy Brother’s farm in Westport, Ma. Tangy and acidic. The cheese garnishes the top of the pasta with the crumble.
Rye crumble: Iggy’s rye bread is toasted, ground and sifted for the larger crumbs. The big crumbs are then fried in the fryolator
ALLERGIES: Gluten, mushroom, dairy. This pasta is vegetarian but cannot be made vegan as there are eggs in the dough. This pasta also does not work as a gluten-free option. Please steer your guests to a different dish.
Spaghetti
Sauce All’Amatriciana, guanciale, pecorino
Amatriciana Sauce:
Smoked Nueskie bacon braised with sweated onion, carrot, garlic, San Marzano tomatoes, and Aleppo pepper. The braise is milled to a smooth consistency. It is finished at service with lemon and olio verde. Garnished on the plate with pecorino, oregano, and crispy guanciale.
The noodle: extruded Semolina, durum, 00 flour
Spaghetti Amatriciana is a traditional dish of the region of the town of Amatrice in Lazio.
ALLERGIES: Gluten* Allium, Dairy* . Cannot be made vegetarian.
MAINS
Grilled strip loin
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, preferably to Medium Rare but please confirm with your guests.
Salsa Verde: This is a northern italian condiment found in Piedmont, Emilia Romagna, and 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 use Sparrow Arc Farms creamer potatoes. We blanch the potatoes in water seasoned with salt, rosemary, peppercorns, and white vinegar until overcooked. Strain and cool. At service we 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.
Butcher’s Cut
Rotating cut of Pork, Sauce Pilacca, almond, roasted onion
Pilacca Sauce: Pilacca Sauce is a condiment that originates from Puglia that comprises fresno chili, roasted garlic and olive oil. Grilled fresno chilis that have had their seeds and veins taken out so that the heat is not overwhelming but gentle. The chilis are chopped to a paste and muddled with a mortar and pestle with confit garlic, red wine vinegar, olive oil, chopped oregano.
Roasted red onions: Onions that are roasted meat side down in the pizza oven. Seasoned with salt and pepper olive oil.
Roasted and chopped almonds garnish, with a salad of frisee, parsley, lemon juice, and lemon agrumato.
ALLERGIES: Nuts*, Allium*
***Pick up time on an order fire on any entrée is at least 15-20 minutes. ***
SIDES
Heirloom bean salad
radishes, lemon, sour sourdough bricole
Heirloom Beans: There are five varieties of dried beans in the salad. They are soaked overnight in water cooked in water seasoned with salt, garlic, thyme, rosemary, onion. (From Osbourne Family Farm in Charleston Maine)
Yellow eye beans, Marfax, Jacob’s cattle, Low’s champion bean, Soldier bean
Vinaigrette: Raw shallot, garlic, roasted red pepper, anchovy, cooked egg yolk, olive oil, red wine vinegar
The cooked beans, chopped parsley, and shaved, raw shallots are tossed in the vinaigrette. Finished with lemon juice, alleppo pepper, olive oil
Bricole: Italian for crunchy bread crumbs
ALLERGIES: legumes, nightshade, allium, gluten, fish
Patate Fritte
Fried Natascha Gold New Potato, Parmesan, Pecorino, Rosemary, Aleppo pepper
Natascha Gold new potatoes are grown on Sparrow Arc Farm in Cupcake, New York. The characteristics are yellow in color and when cooked creamy on the inside. The potatoes are going to be cooked in water seasoned with salt, vinegar, thyme, black peppercorns. They are cooled, smashed and fried. Seasoned with Parm, Pec, rosemary, salt, lemon juice, aleppo pepper.
ALLERGIES: dairy*, cross contamination fryer gluten, nightshade
Vegetarian
Roasted Zephyr squash
Controne chili conserva, pine nuts, mint, ricotta salata
Zephyr squash is a varietal of zucchini that is grown at Sparrow Arc Farm. We roast the squash in the pizza oven until charred and tender. We garnish with chopped, preserved controne chili, chopped pine nuts, mint and ricotta salata.
Controne chili conserva: Controne chilis that are grown in Campagna they bring slight smoke and moderate heat. They are held in olive oil and vinegar.
ALLERGIES: Nightshade, seeds*, 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.
Governatore
SP Sweet Italian Sausage, Peppers & Onions, Red Sauce
Red sauce base.
Sweet Italian sausage (fennel, garlic, paprika, oregano, pork shoulder, fat back, salt) is crumbled up, topped with roasted green bell peppers and roasted onions, provolone, and ricotta cheese. Garnished with oregano and fennel pollen.
The name comes from Chef’s childhood: his dad was always called “Governor” by the guys at the local pizza joint, and Dad’s order was invariably sausage, peppers, and onion. Here’s to you, Pops.
Lecco
Mozzarella, Crescenza, Pecorino, Ricotta, Sunchoke
Our take on a four cheese white pizza. The white pizza originates in the north of Italy, as does Crescenza. Another name for it is stracchino, which means “tired.” The cheese is made after cows migrate down the alps to valley pastures when they are tired, and their milk is full of lactic acid. This gives the cheese it’s distinct tang.
Mozzarella is mozzarella, pecorino is pecorino, we’re getting our ricotta from the Mozzarella house.
Funghi Pizza
The pizza has a prosciutto cream base (prosciutto cooked in milk and blended with sour cream), roasted maitake and oyster mushrooms, fontina cheese, and roasted garlic, finished with a sunny side up egg, oregano, parmesan, salt and oil.
Allergies: dairy, gluten, pork
Spilinga Pizza
N’duja sauage, whipped ricotta, scallion, oregano, parmesan, tomato sauce based pie
Nduja is a Calabrian sausage traditionally made from pork trimmings. Its name most likely comes from the French word andouille.
Allergies: Dairy, Pork, Allium
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*)
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
Chicory Caesar Salad
Chicories are bitter greens. The salad is made with Endive, frisee, romaine, radicchio and romaine hearts. The salad will be dressed with caesar dressing (Pasteurized egg yolks, grape seed oil, olive oil, lemon, salt, anchovies, black pepper, parmesean) , lemon, black pepper, parsley, chives and ciabatta croutons.
ALLERGIES:: dairy, eggs, gluten
Burratta Salad
Mixed greens are tossed with our lemon-thyme vinaigrette (lemon juice, garlic, shallot, thyme, grapeseed oil, salt, pepper), raw red onion, sungold tomatoes, roasted eggplant, and topped with the broken-up burratta. Garnished with fennel pollen, aleppo, and maldon.
ALLERGIES: dairy*, allium*, nightshades*
SANDWICHES
All Sandwiches will be served on Iggy’s bread, with either Cape Cod kettle cooked chips or a side salad.
Salumi Sandwich
Italian Salumi, Provolone, Controne Marmelatta
This is an americanized Italian Grinder on a Ciabatta Roll. Sliced Mortadella , Prosciutto di Parma, Prosciutto cotto, salami milanese, aged provolone, gem lettuce, and a Controne Chili Marmelatta (Red wine vinegar, Controne chili, olive oil).
ALLERGIES:: Gluten*, Dairy*
Giardino Sandwich
Grilled Zucchini and Eggplant, Pesto, Cloumage
Black olive bread, Grilled and marinated eggplant and zucchini (garlic, oregano, parsley, chili flake, olive oil, balsamic), gem lettuce, pesto (pea green, pine nut, pecorino, parmesan, olive oil), fresh tomato, cloumage cheese (cow’s milk, pasteurized, very spreadable, tangy)
ALLERGIES:: Gluten*, Pine nuts/ Seeds*, Dairy*
Pollo Sandwich
Smoked Chicken, Avocado, Tomato, Pimenton Mayonnaise
Sourdough bread, Sliced smoked chicken breast (deli style), American cheese, Avocado, pimenton mayo (pimenton paprika, egg yolk, grape seed oil, lemon juice), gem lettuce and tomato.
ALLERGIES:: Gluten*, Egg*, Dairy*
Manzo Sandwich
SP Roast Beef, Gruyere, Mustard, Pickles
Rye bread, Roast beef (beef top round, cured in house, roasted and smoked to a Medium temperature, spices), gruyere cheese, Salty Pig pickles, lettuce, tomato, whole grain mustard (whole grain, dijon), mayonnaise (yolks, grape seed oil, lemon juice)
ALLERGIES:: Gluten*, Dairy*, Egg*
Polpette Sandwich
SP Meatballs, San Marzano Tomato, Ricotta, Basil
Cibatta roll cut on the top not the side. Pork and beef meatballs with garlic, parsley, pecorino, parmesan, and panada (egg, breadcrumb, and half and half), 3 to an order served in a crushed tomato sauce (tomatoes, garlic, olive oil, basil), fresh basil, parmesan, ricotta
ALLERGIES:: Gluten, Dairy, Egg
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.
Fennel-Buttermilk Gelato
Amaretti crumble
Caramelized sugar is scented with toasted fennel seed. Our gelato base is made from milk, buttermilk, and egg yolks. All of the ingredients are then spun together to make the gelato. Served with an amaretti cookie crumble, garnished with fennel pollen and sea salt.
ALLERGIES: dairy, egg, nuts*, gluten*
RED SAUCE SUNDAY
Garlic Knots
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, allium
Caesar Salad
Gem lettuce, which is baby Romaine, is cut into wedges and dressed with our house made Caesar dressing (anchovy, parmesan, pecorino, egg yolk, lemon, garlic, and black pepper.) Topped with white anchovies, croutons and Parm crisps.
ALLERGIES: seafood*, dairy*, egg*, gluten*, allium*
Burrata
Crispy garlic, Bottarga, Olive Bread
We will be purchasing the burrata from “ The Mozzarella House” in Peabody Ma. The M.H. has been in operating since 1989. The owner Giuseppe Argentieri is native to Pulia home of burrata. He uses local Jersey cows, pasteurized milk. The burrata is filled with soft mozzarella curds and cream. Has an outside shell of pulled mozzarella, the flavor is sweet and fresh. We will be garnishing the burrata with maldon salt, bottarga, crispy garlic, chives and espelette pepper, Capezana olive oil. Toasted olive bread will accompany the dish.
ALLERGIES: Dairy, gluten*, alliums*, seafood*
Squash
Controne chili conserva, pine nuts, mint, ricotta salata
Zephyr squash is a varietal of zucchini that is grown at Sparrow Arc Farm. We roast the squash in the pizza oven until charred and tender. We garnish with chopped, preserved controne chili, chopped pine nuts, mint and ricotta salata.
Controne chili conserva: Controne chilis that are grown in Campagna they bring slight smoke and moderate heat. They are held in olive oil and vinegar.
ALLERGIES: Nightshade, seeds*, dairy*
Linguine and Clams
Countneck Clams, Garlic, Chili, Lemon
The same dish as during the week.
ALLERGIES: Shellfish, dairy*, gluten*, alliums
Spaghetti & Meatballs
The same noodle we use during the week.
The sauce is a 50/50 blend of the Amatriciana and Sunday Gravy.
1.5-ish meatballs per small; 3 meatballs per large
ALLERGIES: Gluten* Allium. Cannot be made vegetarian.
Fazzoletti Cacio e Pepe
Pecorino Romano, Black Pepper
The same fazzoletti pasta we use during the week.
Cacio e Pepe is a classic Roman sauce, which literally means “cheese and pepper.” The sauce is made from pecorino, parmesan, black pepper, and pasta water (which acts as an emulsifier). The pasta is tossed in the sauce.
ALLERGIES: Gluten*, Dairy*
Chicken Parmesan
Chicken Cutlets, Mozzarella, Sunday Gravy
Chicken breasts are frenched (deboned, but leaving the wing bone attached), butterflied, and pounded flat. The cutlets are then breaded (flour, egg wash, bread crumb with parmesan and oregano) and deep friedl. Once crisped on the outside, the cutlets are topped with mozzarella cheese and baked in the pizza oven. The chicken breast is topped with Sunday Gravy and served.
Sunday Gravy: Inspired by the awesome meat sauce our Italian-American grandmothers made all day on Sunday afternoons. We take salumi trim (if it comes off the slicer, it’s likely in there) and render it down to add salt and body to the final sauce. We then toss in onions and garlic, sweat them off, and deglaze with red wine. Add in milled San Marzano tomatoes and let stew for 2.5 hours.
ALLERGIES: gluten, egg, dairy*
Pork Domenica
The same dish as the Butcher’s Cut, but named for the traditional Sunday Roast.
Manzo
The same dish as the Strip Loin. “Manzo” means “big ol’ steak” in Italian.
Rapini Pizza
Prosciutto cream base, fontina, broccoli rabe, lemon zest and roasted garlic. Topped with ricotta salata, salt and oil.
ALLERGIES:: dairy, allium
Quattro Formaggi Pizza
Four cheese pizza, mozzarella, provolone, fontina, and ricotta, along with shaved potatoes, and rosemary. Topped with parmesan, and salt.
ALLERGIES:: dairy, gluten
Diavola
Red sauce base, chilli flakes, and pickled fresno chilis, fried eggplant, provolone. Garnished with fresh oregano, salt and parmesan.
ALLERGIES:: dairy*, gluten
