Descriptions- Specialties

Question 1

Giardiniera

Answer 1

Seasonal vegetables that are brined overnight (sugar, salt, water) and blanched in rice wine vinegar. Finished with oregano, lemon peel, chardonnay vinegar, and peperoncino. Garnished with olive oil.

Question 2

Cucumbers New Yorkese

Answer 2

Sliced cucumbers are marinated in coriander, mustard seeds, allspice, clove, bay leaf, and pickle barrel vinegar. Dressed with miso and a vinaigrette of cilantro stem, garlic, preserved coriander seeds, sweet and whole grain mustard. finished with chopped dill, pickled garlic, lime zest, and cilantro stems

Question 3

Charred Clam Boule

Answer 3

Pizza dough boule is baked and charred in the hearth. It is sliced open and topped with clam oreganata (little neck, razor, and manilla clams that are steamed, marinated with thinly sliced garlic and parsley). Garnished with chopped pickled yellow peppers and lemon zest.

Question 4

Italian and American Hams

Answer 4

Italian ham from Parma region of Emilia-Romagna. Parma is the hind legs of the pigs, aging at 1 year. American ham is broadbent, hickory smoked and cured with salt, pepper, and brown sugar and aged for 14 months. Hams are sliced and served with seasonal fruit and zeppole with rosemary and black pepper.

Question 5

Sliced Boars Head

Answer 5

Heritage pig head brined with pig tongues for 1 week and then smoked and set into a terrine. Sliced and served with griddled rye bread, dijonnaise, and parsley salad with pickled red onion, red wine vinegar, and ground caraway.

Question 6

Chopped liver with Manischevitz

Answer 6

chicken livers cured (salt, sugar) roasted and deglazed with shallots and brandy. Chopped and combined with caramelized onions and schmaltz until creamy. Covered with a manischevits gelee and garnished with roasted red grapes. Served with finely minced red onion, chives, and griddled rye toast points.