Marinated Anchovies $9
Fennel, Salsa Verde, Hard Boiled Egg
White anchovies are marinated in grapeseed oil, with grapefruit, orange, and lemon zests, fennel fronds and stems.
The dish is topped with shaved fennel and radish, chopped egg yolk, salsa verde, and lemon juice.
Salsa verde: Grapeseed oil, garlic, shallot, chive, scallion, mint, parsley, chili flake
Taleggio Mezzaluna $11/17
Corn, Serano Ham, Parmesan
Mezzaluna: Pasta shape from Emilia-Romagna. It translates to “half moon.”
Filling: Taleggio (a natural rind cheese from Lombardy), egg yolk, cream
Corn Brodetto: Onion, carrot, garlic, and corn are sweated in butter. We deglaze with white wine, add the corn cobs and cover everything with water. We let stew for 3 hours, then blend with the immersion blender, and strain.
At Service: Brodetto is added to the pan. Then we add grilled corn, scallions, aleppo, butter, lemon juice, and parmesan to make the sauce.
Finished with: Serano ham, bread crumbs, olio verde.
Allergies: Dairy, gluten, eggs. Nightshades*, can be made vegetarian.
No comments:
Post a Comment