New Menu Items: Chicken Alla Matone; Veal Osso Buco; Linguine Set Update

Key Technique: Brodo

We begin with animal bones, mirepoix, and aromatics, and water. The mixture is then cooked for 6 hours. The next day, the stock combined with more bones, more mirepoix, and more aromatics. The stock cooks until reduced to ¼ the size.  The stock is then strained and set aside. All remaining  now caramelized pork meat and mirepoix are deglazed with wine and reintroduced into the stock to intensify flavors. The mixture is strained once more, placed in a clean pan, and reduced slowly while cleaning and skimming for sauce consistency.    This process is repeated until Chef deems it is ready, with each addition of bones and veg referred to as a “fortification.”  

Every stock and brodo must be strained through fine chinois and cheese cloth.

Chicken Alla Matone

White Bean and Peppadew Stufato, Tuscan Kale

Alla mattone translates as “under pressure.”  We debone a chicken breast and thigh, then brine it in water, salt, orange, lemon, and parsley.  It is then cooked while being pressed under a heavy pan from raw to order.  Please expect a full 20 min pickup time.

White Bean Stufato:

A stufato is essentially a vegetable stew.  Onion, celery, carrot, peppadews, and garlic are sweated down with the kale.  The beans are cooked with mirepoix, water, and salt and combined with the veggies.

All served with fortified brodo (2x chicken, 1x pork).

Allergies: allium; pork

Veal Osso Buco

Baked polenta, Maitake Mushrooms, Salsa Verde

The shin area of the veal is where we are sourcing this cut of meat.  It is braised in a 3x brodo (chicken→ pork→ beef), served with the shin bone.  Marrow is in the bone; please encourage your guests to spoon it out and incorporate into the dish (to be served with a demitasse spoon).

Polenta:

The polenta is cooked with a parmesan stock, a little butter, and parmesan & pecorino cheeses.  It is then set, portioned, and baked to order for a crisp edge.

The Mushrooms:

We sautee carrots, turnips, celery, and onions, deglaze with wine wine and then cook them to tender with mushroom stock, thyme, bayleaf.

At service we caramelize maitake mushrooms, add the cooked vegetables and finish with parsley and a scant amount of butter.  

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, and olio verde.

Linguine

PEI Mussels, Saffron, White Wine, Chilli

A traditional pasta dish from the region of Liguria.  Linguine (meaning “small tongues”) is similar to fettuccine but is thinner.

The pasta is made with egg yolks and 00 flour.  The sauce is built with confit onions and garlic, the PEI mussels (out of shell), white wine, chili flake, saffron, and parsley.  It is finished with butter and lemon juice.  Final garnish will be toasted bread crumbs, aleppo, and fennel pollen.

Allergies: shellfish, dairy*, gluten*, allium