C&M Food Menu Summer 2024 (Pastas and Entrees)

Question 1

Lumache

Answer 1

Lumache is a small ridged elbow shape
cacio e pepe
cacio e pepe is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta; plus the starchy water from cooking the noodles.

Question 2

Rigatoni

Answer 2

maw maw’s gravy, Beef, pork, chicken gizzards, porcini mushroom, tomato paste
Rigatoni noodles in Maw Maw’s gravy, which is similar to a bolognese. Garnished with parmesan.

Question 3

Carbonara

Answer 3

With bucatini
guanciale, egg yolk, pecorino, black pepper
A classic Roman pasta made of guanciale (cured pork jowl) black pepper, egg yolks, and cheese. One of my all time favorite pastas, death row meal good. This is all about the process rendering down the guanciale then using the pasta water to emulsion for the sauce then the cheese and egg mixture to toss with the pasta to thicken up, when done correctly AN ABSOLUTE THING OF BEAUTY

Question 4

Spaghetti & Meatballs

Answer 4

sunday sugo (ingredients? different from the sugo in the fried mozz? - same but adds parm rinds and butter), parmesan fonduta, meatballs
Extruded pasta in house, tossed with a combination of maw maws gravy, fresh tomato sauce, and confit garlic, garnished with our classic meatballs and some parm fonduta (cheese sauce)

Question 5

Tortellini

Answer 5

Stuffed with chicken, pork shank, prosciutto, parm.
“Primavera broth” chicken stock, braising liquids from the filling, pureed mire poix, Sunday sugo, spinach.
Garnished with parm, black pepper, oleo verde

Question 6

Conchiglie

Answer 6

gulf shrimp, pomodoro, spring onion sofrito
Conchiglie are shell shaped pastas (CONCHiglie). Our sauce here is a basic pomodoro or tomato sauce lightly seasoned with salt, garlic, basil, and pepper. We pick the dish up by sauteeing a spring onion sofrito (green onion, green garlic, spring onion, and butter) with the Sunday sugo then poaching ground gulf shrimp. We fold in some lemon conserva for a quick acidic bite and toss in freshly cut chives to brighten up the dish
Garnish saltine Panna gratta

Question 7

Mezzelune

Answer 7

Half moon stuffed pasta
Taleggio, Goat cheese, ricotta filling.
Corn soubise sauce (fennel, onions, corn), picked up with corn kernels, mushroom conserva, 5 pieces of mezzelune.
Garnish cornbread Panna gratta

Question 8

Veal cutlet

Answer 8

polenta, prosciutto, basil, fontina, caper white wine burro
From Aprils wine dinner, inspiration from a classic veal saltimbocca, we are using basil, and fontina no flour, sear the cutlet in the pan then deglaze with capers, calabrian chilis, garlic, and white wine tighten up with a little butter and chopped parsley. Its served over a bed of creamy polenta and marinated kale. The kale is lightly charred and tossed with calabrian vinaigrette, shaved garlic, and shallot.

is there a prosciutto component here? Yes layered with basil, fontina, and prosciutto.

Question 9

Ribeye

Answer 9

This entree is for the steak and potato lover. It is one of our simpler entrees in its composition. We take yukon gold potatoes and salt roast them to produce a fluffy internal texture, then sear them to add a nice crunch, and finish by sauteing asparagus and garlic with a touch of butter. The steak is finished with a classic bordelaise sauce that is made with red wine and veal demi.

Question 10

Lamb shank

Answer 10

braised lamb shank, creamy cous cous, sauteed green garlic, chilies, and leeks, pickled cauliflower. Mint gremolata
Hearty braised lamb shank served over a light and creamy cous cous with fresh spring vegetables.
Couscous picked up in stock, buttrt and parm. Green garlic, leeks, and calabrian chiles added to impart some oniony flavor, a touch of heat from the calabrian chili. And pickled cauliflower to add a kick of acidity and texturally adds another layer to the cous cous. We take the braising liquid from the lamb and reduce it into a jus, and fold in a mint gremolata to perfume the lamb sauce with a fresh mint undertone.

Question 11

Halibut

Answer 11

charred spring onion, asparagus, snap peas, celery root, white wine dijon sauce.

White wine dijon has Green onion tops, tarragon, thyme, white wine and white wine vinegar, Dijon, Roasted garlic. Veggies picked up in this sauce. Sauce is mounted with creme fraiche.
Pan seared halibut served on top of this
Garnished with pickled green garlic, spring onion

Question 12

Chicken

Answer 12

Ballotine, lima beans, confit fennel, spinach, rosemary butter
buttonwood farms chicken is broken down into an airline breast and boneless thigh. This is our riff on a half chicken.
Chicken thigh is deboned, stuffed with a mixture of chicken breast, mushroom conserva, and egg white. Sous vide to cooked.
We crisp up the skin of the chicken and finish it with a rosemary lemon butter. This is served over a creamy bed of seasonal lima beans with wilted spinach, confit fennel, lemon conserva, with a touch of creme fraiche