NEW DINNER ITEMS 7/26/17 (sides and rabbit rotolo)

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  

Rabbit Rotolo

Speck, Rabbit belly and loins are wrapped around rabbit farce.

Farce: Ground Rabbit leg meat, Pork fat, liver, fine herbs, mace, coriander, bay leaf orange zest, white wine shallots.

Allergies: allium, pork

Next on Tap: Ommegang Hennepin, Night Shift Whirlpool, Sloop Confliction Dry Hopped Sour, Fiddlehead IPA

OMMEGANG HENNEPIN

Style:  Saison

Abv: 7.7%

Price Size: Large $7.50

Ommegang in many ways set the bar for what an American saison should taste like when they released the Hennepin years ago.  Bigger, higher abv, with the same fluffy, lovely texture that is associated with saisons from France and Belgium.  This particular beer is brewed with grains of paradise, sweet orange peel, and coriander for a delicately spiced, lightly citrus flavor over the wheat.  Infinitely crushable a la a patio pounder, try not to let the abv smack you in the back of the brain as they can definitely sneak up on you!

NIGHT SHIFT WHIRLPOOL

Style: American Pale Ale

Abv.: 4.5%

Size Price: Large, $7.75

The Whirlpool Pale Ale is one of Night Shift’s staples, staying available year round for a brewery that spends much of its production time and energy on unique seasonals, one-offs, and barrel aging projects.  The Whirlpool is very soft on the palatte for an American Pale Ale, with hints of ripe peaches and citrus.   

SLOOP BREWING CO. CONFLICTION

Style: Dry-hopped Sour

Abv: 5.5%

Size, Price: Large $7.75

Sloop Brewing is a relatively small operation based in an old barn up in Hudson Valley, NY.  They’re all about the land and water that go into their brews, working extensively with a local farmer and orchard owner to source the raw materials for their beers.

Confliction is aptly named.  From the brewers:

The conflict of flavors in this dry hopped sour ale combine to create a truly unique beer. Our house lactic culture creates a tart, sour base, contrasted with an intense citra and galaxy dry hopping. The aroma showcases citrusy, fruity elements and the finish tastes of freshly squeezed grapefruit juice.  The I Ching tells us heaven and water go their separate ways. We would beg to differ.

Sign me up!

FIDDLEHEAD IPA

Style: American IPA

Abv: 6.2%

Size, Price: Large, $7.5

Fiddlehead Brewing Company is located in Shelburne, Vermont, and only recently started distributing to Massachusetts.  Their mission is to produce full flavored beers with “the true beer connoisseur” in mind, by focusing on depth of flavor, freshness of ingredients, and incorporating local products when possible.  Brewmaster and owner Matthew Cohen (known industry wide as Matty O) is on a continual quest to craft the perfect pint and has been heading craft breweries for 15 years.  Fiddlehead IPA is their flagship brew.  It is medium bodied with a golden glow.  The brewer uses a combination of 3 strains of hops, giving it potent citrus notes on the midpalatte and a crisp, dry finish.

Now on Tap: Nimble Giant, Exhibit A Demo Tape 11 Side B, Trillium PM Dawn, Citizen The Dirty Mayor

TROEGS NIMBLE GIANT

Style: Double IPA

Abv: 9%

Size, Price: Large, $7.75

This a crazy coveted release from Troegs. Initially released on June 12, I have no idea how we still have any of this available to us.  Dope!  Referred to as “the new Great White Whale of Beers,” Troegs says their giant double IPA “gracefully boasts grapefruit rind, pineapple, and honeysuckle notes with a hint of earthy forest floor.”  For the layman, that means a big ol’ high ABV IPA that drinks far easier than it should with a rare balance of fruit, funk, and bitter compared to other beers in the category.  Highly recommended.

EXHIBIT “A” DEMO TAPE 11 SIDE B

Style: DDH Wheat Beer

Abv: 4.2%

Size, Price: Large $7.75

The Demo Tape series from Exhibit A is their testing round for potential new brews to hit the market.  If something is really well received, they start making it on the large scale and give it a name.  If it’s a bit of a flop, well, at least they know ahead of time and those that tried it got to be a part of the grand experiment that is beer development.  This is their 11th round of Demo Tapes, side B indicating that they’ve tweaked the recipe a little since the initial release.  Gotta love where beer nerdery and Bootleg Phish Tapes nerdery intersect…

This particular iteration is a wheat beer featuring Warthog Wheat from the team at Valley Malt, a small grain purchaser/malter who focuses on sustainability and transparency in the beer manufacturing chain.  The wheat beer is then dry hopped with Mosaic and Ekuanot hops, which impart bright citrus and tropical aromatics, and finished with raw Northern Vermont honey from Barr Hill by Caledonia Spirits.  It all comes full circle.

TRILLIUM PM DAWN

Style: American Stout infused with Cold Brew

Abv: 9%

Size Price: Small $8.75

In another exciting collaborative effort with Trillium’s neighbors, Barrington Coffee Roasters, we bring you a bold American stout infused with cold-brewed coffee. PM Dawn exhibits an earthy, freshly roasted coffee bean and dark chocolate/mocha nose. The flavor profile consists of vanilla, hot chocolate, and caramel along with rich espresso. With a medium to heavy body, luscious mouthfeel, and light bitterness, PM Dawn is balanced and full, smooth with a drying roast character.

CITIZEN DIRTY MAYOR

Style: Ginger Cider

Abv: 5.2%

Size Price: Lg $7.50

So cats up at Citizen Cider in VT are some funny dudes.  I think reading what they have to say about their beer is one of my favorite things, and the Dirty Mayor doesn’t disappoint:

We offer this cider to the honorable and fully infamous mayor of the only non-town in America, Fort Ethan Allen, USA. The mayor likes his cider with a ginger nip, so in our current effort to ensure local harmony and diplomacy we offer this cider up to the mayor and his fellow citizens.

Fresh, zippy, and wicked crisp.  The apples are grown and pressed in Middlebury, VT.

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.

New Dinner and Red Sauce Items

Dinner Changes 7/15/17

Linguine Alle Vongole

Countneck Clams, Garlic, Chili, Lemon

Replacing the rigatoni on Dinner menu and replacing the linguine vodka sauce on Red Sauce Sunday

A traditional pasta dish from the Region of Liguria.  Linguine meaning “small tongues” are similar to fettuccine but thinner.  Vongole means “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, scallions, finished with butter and lemon juice. Final garnish will be toasted bread crumbs.  

(Allergies:  Shellfish, dairy*, gluten*, allium*)

Burrata

Crispy Garlic, Bottarga, Olive Bread

We will be purchasing the burrata from “ The Mozzarella House” in Peabody MA, which has been in operation since 1989. The owner, Giuseppe Argentieri, is native of Puglia, home of burrata. He uses local Jersey cows, and 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, mullet bottarga, crispy garlic, chives and espelette pepper, capezana olivie oil. Toasted olive bread will accompany the dish. (Allergies: Dairy, gluten*, allium*, seafood* )

Red Sauce Changes 7/16

Pork Marsala

Mushrooms, Charred Onions, Thyme

(replacing the sausage on main course)

The chicken Marsala dish dates back to the beginning of the 19th century in the town of Marsala, Sicily.  The origins are rooted to English settlement--Marsala wine is a fortified wine, made in both dry and sweet styles.

The Salty Pig’s preparation starts with  a 7 oz pounded thin piece of pork cutlet,  found in the hind leg of the pig.  We will dredge the cutlet in flour and pan fry till cooked through.  Oyster mushrooms and maitake mushrooms will be sauteed in the same pan along with charred onions and deglazed with Marsala wine, pork stock, and butter. Thyme sprigs will also be used to flavor the dish. (Allergies: gluten, allium*, alcohol)

Linguine Alle Vongole from dinner menu will be replacing the linguine vodka sauce on Red Sauce Sunday

Italian Grape Pronunciation Project

Here's an awesome project with a ton of Italian producers pronouncing the name of Italian grapes. It makes me ridiculously happy so I figured I would share! A couple of examples are below, but the whole thing is at this link!

https://dobianchi.com/italian-grape-name-pronunciation-project/

Red Sauce Pastas Change: Rigatoni Bolognese, Linguini alla Vodka, Spaghetti All'Amatriciana

We have a couple of small changes to the Red Sauce Sunday pasta lineup. We are 86 alfredo, subbing in the Amatriciana from the dinner menu. Also, the pasta shapes on the bolognese and vodka dishes have changed.

Linguini alla Vodka

Linguini pasta (durum, 00, eggs, egg yolk).  We're using pureed san marzano tomatoes, along with our crushed tomato sauce (san marzano tomatoes, garlic, olive oil basil), pancetta, additional garlic, chili flake, vodka, and creme fraiche (classically yo

u would use heavy cream but the creme fraiche brightens the dish up a bit). The sauce is finished with parmesan, basil, and olio verde.

Allergies: gluten, dairy*, allium

Spaghetti 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.

Allergens: Gluten* Allium

Rigatoni Bolognese

Rigatoni (short ridged cylinders, durum, semolina, 00, water), is tossed with a traditional bolognese style ragu, made from pork, beef, house lardo, mirepoix, tomato paste, white wine, stock, nutmeg, and cream. Finished with parmesan cheese, butter, and olio verde.

Allergies: gluten, egg, dairy*