C&M Food Menu Summer 2024 (Snacks, Small Plates, Desserts)

Question 1

Humboldt Fog

Answer 1

Soft pasteurized, goat’s milk cheese with a vegetable ash center and rind. From Cypress Grove in Humboldt County, CA

Question 2

Asher blue

Answer 2

Milder unpasteurized blue cow’s milk cheese with a nice balance of creaminess and bite. From Sweet Grass Dairy in Thomasville, GA

Question 3

Clothbound Cheddar

Answer 3

Pasteurized cow’s milk cheese - firm but fairly mild white cheddar style cheese.
From Jasper Hill Farm, VT. According to the website: “Clothbound is an approachable but complex natural-rind, bandaged cheddar with a crumbly texture and nutty aroma. The flavor is deeply savory and slightly tangy with caramel sweetness to the finish.”

Question 4

Greenhill

Answer 4

Pasteurized cow’s milk cheese - double cream and soft ripened - pretty similar in style to a brie
From Sweet Grass Dairy Thomasville, GA

Question 5

Bresaola

Answer 5

Whole muscle beef cut (eye of round) cured with spruce tips and garlic

Question 6

Lomo

Answer 6

Whole muscle pork cut (pork loin) cured with a light garlic and vegetable powder

Edit: ours has a reddish hue probably from paprika or something peppery. Also a significant fat cap that should be pointed out on the drop

Question 7

Capocollo

Answer 7

Ground pork style salami with paprika and crushed red pepper
(question for chef - is it not just a whole muscle shoulder cut, i.e. not ground? No, it’s Shoulder and neck forcemeat)

Question 8

Salame Toscano

Answer 8

Ground pork style salami with black pepper and garlic

Question 9

Fried Mozzarella

Answer 9

Caputo Bro’s Mozzarella formed in discs, eggwashed, dressed in panna gratta, and deep fried. Served with Tomato Sugo, which is garnished with a dollop of salsa verde

Question 10

Cornbread

Answer 10

An individual-sized round of cornbread made from Anson Mills cornmeal. Butter-poached ramps folded into the batter. Served with whipped ricotta.
Ingredients: Cornmeal, buttermilk, butter, ramps, ricotta.
Milled in house?

Question 11

Crispy polenta

Answer 11

Crispy polenta is deep fried, then garnished with a meyer lemon mayo/aioli then topped with grilled ramp salsa verde and a heavy dose of finely grated parm.

Question 12

C&M Caesar Salad

Answer 12

A straightforward caesar salad dressed with pecorino vinaigrette. Finished with pecorino cheese, croutons (from focaccia), and benne seeds. lettuce variety?

Question 13

Caprese

Answer 13

This salad is a classic summer salad that highlights seasonal tomatoes in their simplicity. The dish is composed of heirloom tomatoes cut three different ways for a textural contrast. The additional components of shaved red onion, picked basil, and fior di latte mozzarella serve to complement the seasonal aspects of the tomatoes. This salad is tossed in a simple vinaigrette composed of red wine vinegar, extra virgin olive oil, salt and pepper.

Question 14

Scallops

Answer 14

Charred red pepper romesco sauce with braised leeks and u10 scallops that are pan seared. Garnished with a salsa verde with fermented peppers.
Also garnished with a brown butter solids Crunch mixed with fried garlic (not dairy or celiac friendly), and toasted benne seeds

Question 15

Focaccia

Answer 15

House made focaccia bread that has been topped with a compound butter of honey and fennel pollen. We set the bread in the salamander to lightly caramelize the butter. Served with a bowl of stracciatella (pulled mozzarella cheese curd soaked in salted cream) that has been garnished with macerated peaches and pickled golden beets.

Question 16

Tuna panzanella

Answer 16

Our Tuna panzanella is a light and bright Tuscan inspired dish composed of raw tuna, cherry tomatoes, seasonal heirloom tomatoes, peaches, and house made focaccia. This salad is tossed in a beautiful fermented pepper and lime vinaigrette. And finished with tonnato [ingredients?], panna gratta, dill, and a bright herb oil.

Question 17

Chicken wings

Answer 17

fried rosemary lemon butter, meyer lemon aioli

Question 18

Italian sausage

Answer 18

Think of italian porky cheese dip, we will start a cast iron with olive oiland the fresh loose sausage once it renders we will sautee, garlic, calabrian chili,and olives, then top with parmesan fonduta and garnish with lemon zest and thyme. This is served with toasted focaccia

Question 19

Meatballs

Answer 19

guanciale, pancetta, tomato, garlic ciabatta
Beef and pork meatballs that have been made in this company forever. Meatballs are braised in tomato, and that sauce is reinforced at pickup with cured pork and garlic. Plated over garlic toast.

Question 20

Tiramisu

Answer 20

Espresso Anglaise at the base. Two layers of mascarpone cheese with espresso rubbed sponge cake. Garnished with a cocoa nib shortbread.
Riff on a classic italian dessert instead of lady fingers we make a light and airy in house sponge cake and assemble with the mascarpone filling. Our cake gets soaked with marsala wine and espresso. We make a delicious creme anglaise with espresso to impart more of that coffee flavor and finish the cake with cocoa powder and a crunchy short bread cookie

Question 21

C&M Cannoli

Answer 21

Housemade cannolis with a sweetened ricotta filling with chocolate chips and orange zest
Ingredients: Ricotta, vanilla, orange zest, chocolate

Question 22

Pot de creme

Answer 22

Our Pot de Creme is made with lemon, heavy cream, and sugar. We put them in their pot and let them sit. Garnish with a beautiful strawberry compote, and crushed pizelle cookies for a nice crunch
(is there egg in the pizelle dough? Yes)

Question 23

Gelato

Answer 23

Vanilla, Chocolate, Strawberry, Parmesan, Lemon, Pistachio
Gelato is the Italian word for ice cream. It starts out with a similar custard base as ice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all - ours do have eggs). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.