Menu Items Flashcards
Radishes & Butter
Whipped salted French Butter blended with fresh parsley, served with crisp fresh radishes, french breakfast (traditional) and seasonal purple or watermelon. Notes: The French Breakfast radishes are an heirloom variety first recorded in Europe in 1879. The mild, peppery, and subtly sweet roots were a popular radish in Parisian markets, and later they became a breakfast item during the Victorian Era, spanning 1837 to 1901, once served with toast, cress, and potted shrimp. The traditional reason radishes are seved with softened, salted butter is to cut the heat of the radish with balancing its flavors. Allergens: Dairy
MARINATED OLIVES
Pitted Mixed Olives- (these olives are big, fruity, meaty olives indigenous to Puglia) Cerignola Red, Cerignola Green, Cerignola Black, Royal Atlas, Gaeta, Kalamata Tipo, Alfonso, Sevillano are marinated in olive oil with Citrus peeling, rosemary, bay leaves, thyme and peppercorns. Our olives are served warm. Allergens: Citrus
MARINATED ANCHOVIES
Spanish Style Boquerones Anchovies (meaning fresh cooked and vinegar macerated). Marinated for weeks in layers of olive oil, paper thin slivers of garlic, cilantro stems, fresno chilis (not spicy), lemon zest, oregano. The marination gives a more vibrant, fragrant and complex flavors flavor profile to these tiny fish. Served with baguette and butter.
Note: not to be confused -Anchoia anchovies are the salt cured brown Anchovies, these are fresh cooked, and marinated. Allergens: FISH, ALLIUM, CHILI, CITRUS, GLUTEN( on the side) DAIRY (on the side)
ARTICHOKE
Whole artichoke, poached in lemon, bay leaves, onion, celey, carrots, salt, peppercorns, white wine, vinegar. These beautiful vegetables are trimmed and served whole. They are poached / cooked until tender and served chilled with a dijon aioli (mustard & mayo) ALLERGENS: SOY, EGG, ALLIUM, ALCOHOL, CITRUS - Vegan except for aioli
CHICKEN & FOIE GRAS
Foie gras (enlarged fatty liver of duck or goose) and chicken liver cooked with aromatics - rosemary, alliums, cream, amagnac, butter. Then pureed in to a smooth velvety mousse and potted into jars. Served with warm baguette, chives. ALLERGENS: ALLIUM, DAIRY, ALCOHOL, GLUTEN (on the side)
DUCK RILLETTES
“Confit” - to cook in it’s own fat
Slow cooked duck legs which are whipped after cooking to become spreadable (think “meat butter”). Duck legs are cured with salt, sugar and aromatics for 24 hours. This method helps with preservation, preventing bacteria & fungus. Curing also draws out flavor, adding tangy, bright and concentrated flavors. Curing also helps with color - the meat retains it’s bright hue - and texture by weakening the muscle fibers of the meat. It is then washed and confit with alliums and aromatics (cooked at low heat in duck fat). Once cooked and cooled, the meat is picked and whipped to a spreadable texture. Ganished with fresh picked thyme leaves
ALLERGENS- ALLIUMS, NITRITE (Pink Salt), GLUTEN (on the side)
MUSHROOM TERRINE (NOT VEGETARIAN)
Portobello mushrooms cooked with alliums, aromatics, cream, gelatin (pork product) and pureed, set in a terrine mold. Garnished with pickled mushrooms watercress and truffles. This dish is filled with umani. The texture is smooth and creamy balanced by the tangy, sweet mushrooms and earthy aromas. Served with bread.
ALLERGEN: DAIRY, ALLIUM, MUSHROOM, GLUTEN
COUNTRY PORK TERRINE
Traditionally, a terrine is any item cooked or shaped in a terrine mold. Our Pork terrine is made from Berkshire pork (heritage pig breed) onions, celery, garlic, thyme, sage, milk, 4 spice (fennel seeds, coriander seeds, all spice, herbs de provance) soy sauce, eggs, Armagnac and fresh herbs. The terrine is wrapped in smoky bacon and cooked at slow heat. It is then pressed over night with weights to get the proper shape. Served with various pickles, mustard and warm baguette.
Allergens- DAIRY, SOY, EGG, ALLIUM, SEEDS, GLUTEN (ON THE SIDE)
CURED BOEUF + HAZELNUTS (Bresaola)
BRESAOLA - Air dried, salt cured beef is thinly sliced. This meat is cured for about 12 days then dry aged for 4-5 weeks in a wood heated room. The end result is meat with a deep red hue and flavors of pastrami. This is served with toasted hazelnuts, lemon oil, fennel pollen, lemon wedge and bread.
ALLERGENS- NUTS, POLLEN, GLUTEN (ON THE SIDE)
SALADE VERTE
Bibb and green leaf lettuces tossed with bright, fresh herbs and shaved fennel. Tossed in a dijon / shallot vinaigrette. Finished with cirtrus.
ALLERGENS ALLIUM, CITRUS
LANGRES
Pronounced LON-gruh
Langres is a French, washed-rind cow’s milk cheese with a dense texture and rich, creamy flavor offering distinct notes of sour milk and a long finish. Unlike many strong, pungent washed-rind cheeses, Langres is milder and more delicate. Its dimpled top and vibrant, orange rind make a striking appearance and beautiful presentation. Langres is made in the Champagne region of France
NOTE: RAW, COWS MILK. CHAMPAGNE, FRANCE
TOMETTE BRULEE
There are many semi-firm sheep’s milk cheeses from the mountainous Basque country in southern France, but Tommette Bruleé is extra special! Several dairies make the little wheels, draining them for a few days before they are picked up and brought to the cellars of famed affineur Rodolphe Le Meunier for further aging. In the cellars, the cheese is cleaned and turned for three to four months to ensure even maturation. Once Tommette has reached the ideal ripeness, Rodolphe’s fellow affineurs torch the rind to add just a touch of caramelized sweetness and burnished look to the outside of the cheese. By the end of its time in their care, the taste and silky texture are irresistible, with flavors of roasted cashews, brown butter, and tortilla chips.
NOTE: PASTERIZED, SHEEPSMILK, ANIMAL RENNET. BASQUE, FRANCE
MAD RIVER BLUE
Mad River Blue is a rich, fudgy, cow’s milk blue cheese crafted in Vermont’s Mad River Valley. The von Trapp family (of The Sound of Music fame) took up residence in Vermont after the second World War, and chose the farm because the location reminded them of the landscape of their native Austria. They have been practicing regenerative farming on their farm since 1959, and have been making artisan cheese since 2009. The dairy farm is now run by the founders’ grandchildren, who decided to add value to their family’s herd of certified organic cows by making artisan cheese. Mad River Blue is dense, earthy and peppery with notes of black licorice, mushrooms, and chocolate. Pairing notes: dark red wines like Syrah and Malbec, sweet dessert wines like Port and Sauternes, off dry white wines like Riesling.
NOTES: PASTERIZED, COWS MILK, VERMONT, USA
CRUDITÉS + SUNFLOWER HUMMUS
A smash between a Crudités with dip that becomes a salad. Sunflower seed hummus - tahini, orange juice, lemon juice, cumin, olive oil and garlic pureed to a smooth dip. NOTE - Tahini is made of sesame seeds. Dressed with shallot vinaigrette & garnished with shaved carrots, fennel, radishes, cucumbers, pickled pearl onions (rice wine vinegar) pickeld strawberries (pick peppercorns and coriander) chervil, sumac (lemony dried berry) and olive oil.
ALLERGENS: SESAME, SEEDS, ALLIUM, CITRUS, CASHEW, FRUIT.
GIGANTE BEANS
Gigante Beans cooked with aromatics, mushroom and herbs until tender. Dressed with a parmesan vinaigrette and fresh herbs. Garnished with fresh shaved Parmigiano Reggiano cheese. Gigante beans are also know as butter beans, lima beans or corona beans. They are one of the largest beans. They have a sweet mild flavor with a creamy & meaty texture.
ALLERGENS - DAIRY, MUSHROOM, ALLIUM, LEGUMES.
