Secondi

Question 1

Maialino al Forno

Answer 1

Four Story Hill Farm suckling pig that is butterflied and seasoned (s&p, fennel seed) overnight, then slow roasted in olive oil for 4-6 hours. Served with rosemary roasted potatoes cooked in juices.
PAIRING: Rocche Dei Manzoni 2000 Vigna dei Raol Barolo

Question 2

Spigola with Funghi Trifolati

Answer 2

2 lb mediterranean sea bass, seasoned with lemon and fennel fronds, baked in salt and egg white crust to retain moisture. After presentation, deskinned and partially deboned with head and spine. Served with lemon, market salad, funghi trifolati, and crispy fish skin.
ALLERGIES: DAIRY, ANCHOVY, GLUTEN, ALLIUM, CITRUS.
PAIRING: Punta Crena 2013 Rossesse

Question 3

Funghi Trifolati

Answer 3

Pan roasted mushrooms seasoned with garlic, shallots, fennel, thyme, bay leaf, white wine, chicken stock, colatura, butter, salt, pepper, lemon.
ALLERGIES: DAIRY, ANCHOVY, ALLIUM.

Question 4

Brodetto di Pesce

Answer 4

Seafood stew, tomato, and charred bread. Octopus braising liquid, leek, garlic, thyme, tomato, and vongole broth (white wine, coriander, black pepper, fennel.) Broth and shellfish are steamed, cod is sous vide, octopus a la plancha, finished with basil.
ALLERGIES: Garlic, shellfish, gluten, citrus.

Question 5

Scaloppine

Answer 5

Chicken cutlet, pounded, breaded, pan fried with OO, butter, garlic, and thyme. Roud based with mushrooms, garlic, onion, chicken stock, and fresh arugula.
Allergies: Allium, Gluten,

Question 6

Pesce alla Piastra

Answer 6

Seared madai, leek, potato and mushroom. Leeks are pureed with salsify, cream, butter, and warmed with vongole broth. Smoked fingerlings, sliced into coins and warmed in olive oil. Black trumpets also warmed in olive oil.

Question 7

Agnello

Answer 7

Braised lamb neck, swiss chard, roasted potato. Lamb necks seasoned overnight, braised in anchovy, garlic, rosemary, white wine, red wine vin, lamb stock. Served with rosemary potatoes, and sauteed swiss chard.
Allergies: Allium, anchovy,

Question 8

Insalatone

Answer 8

Market greens, artichoke, proscuitto, and parmigiano. Greens are dressed in lemon and olive oil, topped with marinated artichoke, pickled market veggies, and proscuitto. Can be done without parm for dairy allergies.

Question 9

Carote

Answer 9

Roasted carrot and pistachio. Green market carrots slowly roasted, finished with brown butter, parsley, lemon, pistachio.

Question 10

Patate

Answer 10

Crispy smoked potatoes and aioli. Fingerlings boiled with bay leaf, sage, and garlic. Smoked with the skin on. On the pick up, smashed and deep fried, served with aioli; eggs, garlic, lemon, oil.

Question 11

Topinambur

Answer 11

Roasted sunchokes, almond, and brown butter. Sunchokes are roasted dressed in garlic, olive oil, thyme, salt and pepper, then smashed and deep fried. Dressed in brown butter, almond, lemon, and parsley.

Question 12

Cavolini di Bruxelles

Answer 12

Guanciale and pecorino. Split or quartered brussel sprouts, are sauteed in olive oil. Tossed with lemon juice, guanciale, black pepper, butter, and finished with pecorino.

Question 13

Romanesco

Answer 13

Slow roasted with garlic, chili, and olive oil. Topped with pine nuts and raisins cooked with verjus.