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Mangalista is a breed of pork better known for its marbled fat content. Raised by the Farm MUSEFUND in NJ, the breed was originally introduced to the U.S. from Hungary. The selection that we serve is: Spicy Coppa (pork neck), Lonza (pork loin), Cacciatorini (small salami), Fennel sopressata (Tuscan style salami with fennel seeds), Pancetta (pork belly), ‘Nduja (spreadable salami consisting of jowl and shoulder meat seasoned with hot and sweet calabrian chili), Mustard Rillette (braised pork shoulder whipped with pork fat and grainy mustard). Comes with house pickled vegetables (fennel, carrots, peppers, celery, onion and cauliflower) and toasted sourdough bread.

Hint 1

Mangalista is a breed of pork better known for its marbled fat content.

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Our seasonal mushrooms are from the Irwin Farm in Pennsylvania. They are sautéed with garlic and herbs, atop a slice of toasted sourdough bread, and topped with robiola, taleggio, and parmigiano cheeses. The dish is baked until the cheese has melted and it is served with a purple watercress salad.

Hint 2

Robiola, Taleggio, Parmigiano cheeses.

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This pizza has no tomato and tomato cannot be added. Prepared with house made fig jam, fresh figs, topped with fresh mozzarella, parmigiano, thinly sliced Spicy Coppa, and fresh arugula lightly seasoned with truffle oil.

Hint 3

Seeds from the fresh figs gives it a nice crunchy finish in ur already watery mouth.

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Pork Belly Chicharones

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The pork belly Chicharrones are marinated with herbs and spices and cooked in their own fat until crispy. They are seasoned with spicy mustard fruit chutney and topped with a fresh cabbage and green apple salad.

Hint 4

Crispy and not chewy. Must be eaten hot to get all flavors and texture.

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The long section of a shank bone is blanched, cleaned, and refilled with bone marrow, manila clams, and a shallot-heavy cream reduction. It is sprinkled with breadcrumbs and blended with lemon zest, basil, parsley, chives, and thyme. The bone is cooked in the oven for a few minutes to gratin.

Hint 5

The addition of the clams in the marrow gives it more volume and softens the buttery or fatty feeling of the marrow itself.

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Spring Brook cheese from Vermont (similar to gruyere), egg and cheese soufflé will come with heavy cream reduction, speck and chives. Cream reduction will be poured table side.

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Outstanding mixture of egg cheese that when added the cream reduction gives it a ultimate explosion of flavor in your mouth.

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Seared half of a one pound lobster served on a bed of little gem lettuce, red endive, mango, scallion, and dressed in a Thai curry dressing.

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A goat raised in Vermont from the Shivanne Farm. It is marinated in evoo, garlic, white wine, lemon, fresh sage, and rosemary. The goat is cooked in 3 ways: Slow braising for the shoulders, pan seared for the leg muscles, oven roasted for the racks & loins. It is served with artichokes and roasted potatoes.

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Roasted pork seasoned with rosemary, fennel seed, lemon zest, and roasted peppers. Pork loin is wrapped with pork belly and oven roasted. It is served with sautéed broccoli rabe, salsa verde, and brushed with garlic.

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Lancaster Pennsylvania raised chicken. The chicken is deboned and split in half. It is marinated with herbs and garlic for 24hrs, then gently seared in a cast iron pan for 20 minutes on it’s skin side. It is served with a panzanella salad (tomato, zucchini, grilled red onion, fresh spinach leaves, and micro basil), and dressed in red wine vinegar, olive oil, and a tomato vinaigrette.

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4 Pan seared Diver sea scallops, served with a light Champagne sauce made with fish fumet and heavy cream, finished with sunchokes, paddlefish caviar, trout caviar, chives, lemon juice, and freshly ground white pepper.

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The butternut squash filling is mixed with ground amaretto cookies, parmigiano cheese, and nutmeg, served with sautéed swiss chard, toasted pumpkin seeds, and bacon lardons.

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The rice is Carnaroli Acquerello, a long grain rice from Piemonte. The rice is cooked in red wine, and white balsamic vinegar. Smoked Scamorza (cheese), multicolor beets, and micro beet greens (Bulls blood) sit atop the risotto.

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Multicolor carrots that have been cooked in pickled liquid made with olive oil, vinegar, and spices. The carrots are steamed and sauteed, served with seared endive, quinoa (Peruvian Grain), and burrata cheese. The dish is dressed with fresh olive oil, purslane, and a coriander base blend of spices.