C&M Food Menu Summer 2024 (Snacks, Small Plates, Desserts) Flashcards
Humboldt Fog
Soft pasteurized, goat’s milk cheese with a vegetable ash center and rind. From Cypress Grove in Humboldt County, CA
Asher blue
Milder unpasteurized blue cow’s milk cheese with a nice balance of creaminess and bite. From Sweet Grass Dairy in Thomasville, GA
Clothbound Cheddar
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.”
Greenhill
Pasteurized cow’s milk cheese - double cream and soft ripened - pretty similar in style to a brie
From Sweet Grass Dairy Thomasville, GA
Bresaola
Whole muscle beef cut (eye of round) cured with spruce tips and garlic
Lomo
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
Capocollo
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)
Salame Toscano
Ground pork style salami with black pepper and garlic
Fried Mozzarella
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
Cornbread
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?
Crispy polenta
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.
C&M Caesar Salad
A straightforward caesar salad dressed with pecorino vinaigrette. Finished with pecorino cheese, croutons (from focaccia), and benne seeds. lettuce variety?
Caprese
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.
Scallops
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
Focaccia
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.
Tuna panzanella
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.
Chicken wings
fried rosemary lemon butter, meyer lemon aioli
Italian sausage
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
Meatballs
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.
Tiramisu
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
C&M Cannoli
Housemade cannolis with a sweetened ricotta filling with chocolate chips and orange zest
Ingredients: Ricotta, vanilla, orange zest, chocolate
Pot de creme
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)
Gelato
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.
