ROASTED BONE MARROW
Canoe cut bone marrow. 3 oz portion served in the bone.
Roasted garlic puree, Burgundy snails, pickled shallot, parsley, chives, bread crumb, espelette, fennel pollen.
Roasted Garlic Puree: Roasted garlic, red wine vinegar, olive oil, salt and pepper.
Pickled Shallot: Rice wine vinegar, sugar, salt, water
Burgundy Snails
The bone marrow is roasted in the pizza oven along with snails butter. finished with garlic puree, lemon juice, snails, bread crumb,spice and herbs. Served with warm crostini.
Allergies: Allium, gluten (can be omitted), citrus, shellfish
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Roasted Yard Long Beans $9
calabrian chili and white anchovy vinaigrette, mint and basil
Yard long beans: grown in California year round. They are similar to a green bean but longer, not as sweet, much more vegetal.
Vinaigrette: Calabrian chili, raw garlic, white anchovy, lemon juice, grape seed oil.
Service: Beans will be griller at service. Once cooked, the kitchen will toss them in the vinaigrette, lemon juice, olive oil, mint and basil.
Allergies: Fin fish, nightshades, alliums,
*They will need to be served with a steak knife__________________________________________________________________________________________________
Campanelle Pork Sugo 12/18
Pork sugo, black Tuscan Kale, Venetian spices, parmesan
Campanelle: A house-made extruded pasta that is made with Semolina,00 pasta flour, durum flour, and water. The shape’s english translation is bell flower, and derivation is Tuscan. There are many different myths, legends and stories that tell of when and how the city of Florence was founded and the subsequent origin of Gigli. For example, Florence was formed during the period of the so-called ‘flower celebration’ honoring the goddess Flora. Another tells that Gigli pasta was inspired because the city is named after its founder Florinus da Cellino – Florentia being Latin for ‘flowering’.
Venetian spice: Cardamom, cloves, cinnamon, turmeric, paprika, cumin, coriander
Pork sugo: The sugo “sauce” is made from pork shoulder. The meat is diced, caramelized in a pan with Venetian spices, onion, carrots, fennel, garlic, salt and pepper. The sugo is then deglazed with white wine and a fortified chicken brodo. The sauce is then let to stew in the oven at low temperature for 3 hours.
Service: The sugo is reduced, black tuscan kale is added with the pasta. The dish is finish with butter, lemon, parsley, chives, and parmesan.
Allergies: Pork, alliums, gluten, dairy, cinnamon, nightshades, red bell peppers
