Salumi / salads

Question 1

Stracciatella

Answer 1

Cow, soft, stretched-curd made from house pasteurized mozz. Soaked in heavy cream. Maldon salt, OO, black pepper

Question 2

Nduja

Answer 2

spicy, spreadable pork sausage - calabrian chilies

Question 3

Coppa

Answer 3

pork neck/collar/shoulder, cured 20 days w/ salt/sugar/black pepper, hung 3mos.

From NJ

Question 4

Duck Prosciutto

Answer 4

Moulard from Canada. Cured 1 week with salt/sugar/thyme/bay, hung 1mo

Question 5

Testa

Answer 5

Pork “head cheese,” terrine, allspice/orange zest. Served warm.

Question 6

Cheese plate

Answer 6

Invierno - pasteurized cow&sheep. VT

• nutty, sheepy, creamy
• 3-5mos

Ouleout - unpas. cow, NY

• washed rind, funky, salty/nutty
• 1-3mos

Ewe’s Blue - Sheep, NY

• Roqufort-style, semi-firm, moist&creamy
• off-white, acidity and sweetness

Question 7

Meat Plate

Answer 7

Prosciutto - IA
- thin italian-style ham, seasoned salt-cured, dried
Soppressata - NY
- coarse-pressed, mild-spiced salami
Mortadella - CA
- ground, heat-cured pork sausage with chunks of fat

Question 8

Romaine

Answer 8

candied walnut, mint, pecorino

“caesar salad”
sherry vin, WW vin, egg yolk, dijon, garlic, anchovie, lemon

Question 9

Grilled Eggplant

Answer 9

tomato, basil, tomato clam broth SPOON

• broth of clam/sungold juice
• eggplant and squash oven-roasted
• grilled sungold tomatoes
• bonito flake (dried smoked Bonito tuna)- garden herbs

Question 10

Sea Lettuces

Answer 10

kale, radish, apple

• edible green algae, like nori, lightly grilled
• raw kale, shaved radish, apples

dashi broth - japanese, dried kelp / fish (bonito)
amaranth - seed, puffs like popcorn, malty/nutty