Tuesday, April 20, 2010

Stuffed Point Judith Calamari

Hill Farm Pork Sausage Stuffed Calamari / Garlic Sauce / Preserved Lemon

Wednesday, April 14, 2010

Spring Menu Release

Salads & Soups

Seasonal salad
organic greens, vegetables, herbs, house vinaigrette

Shaved asparagus salad
Jamon Serrano, red ribbon sorrel,Landaff cheese, caper vinaigrette

Spring Vegetable Plate
asparagus, baby beets, fiddleheads, baby turnips,carrots, black garlic ranch dressing

Spring Pea Soup
lavender gremolata, yogurt

Small Plates

Native Popcorn
brown butter, Spring garlic

Point Judith Calamari
romesco sauce, ramps, black olives,Basque peppers

Blue Hill Bay Mussels
leek, mint, chili, young garlic baguette

Fluke Crudo
French breakfast radish, sea beans, lime, extra virgin olive oil

Rabbit Leg bruschetta
crushed fava beans, citrus aioli


Roasted Organic Amish 1/2 chicken
whipped potatoes, carrots, fiddleheads

Painted Hills Sirloin
roasted white asparagus, glazed shallots, sunchoke puree

Black Tagliatelle
Hill Farm pork stuffed squid tubes, spring onion, preserved lemon

Magret Duck Breast
smoked spring dug parsnip risotto, morels, horseradish, chervil

Stinging Nettle & Ricotta Ravioli
garlic scape and vermouth emulsion

House Made Lamb Sausage
white beans, artichokes, green harissa, picholine olives

Summer Flounder
organic mushrooms, peas, watermelon radish, sorrel broth

Thursday, April 8, 2010

Braised Lamb Belly

Braised Lamb Belly / Foie gras and lamb sausage / Asturian bean stew / Green harissa

Tuesday, April 6, 2010

Fried Head Cheese

It's too bad that animal parts like the head are usually thrown out. There is so much great meat on the pig's head. So why waste it? You can utilize these odds and ends in so many other ways, like bacon with the jowls, porchetta de testa, coppa de testa, so on and so on. Here we have fried head cheese. I cooked the pig's head for about 14 hours in a low simmering water. Afterwards, I pulled all the meat off the head while the stock reduced more than half way. Then in a separate bowl I bloomed a few sheets of gelatin and added it to the stock. The meat was seasoned with fennel seed, cinnamon, juniper, salt, and pepper. I drizzled some of the gelatinous stock and rolled the meat in plastic wrap to form cylinders. I let the cylinders rest, cut portions, then breaded and fried it. Rich paired these little delights with romesco sauce.