March 11, 2014

House-Cured Charcuterie & Salumi- lardo spuma, pork liver pate, speck, culatello, tesa

1 for 4, 3 for 12, 4 for 15, 5 for 18

Nickel City Cheese Board- Petit Munster (raw cow, France), Bayley Hazen blue (Raw cow, VT), cantal (Raw cow, France)  16

Soup – rutabaga and apple sm 4/ lg 5

Pierogi – caramelized onion and greens – 3 for 8/ 6 for 15

Ellen’s Bread Basket- rye, sourdough, wheat  burro di chianti, evoo           6

 Local Beets 5 Ways- mousse, tartare, roasted, pickled, carpaccio, pistachios, goat cheese truffle     10

Winterberry and Citrus Salad – honey vinaigrette, almonds, greens    9

T-Meadow Pork Taco – confit pig head, house smoked chorizo, queso fresco, salsa roja   6

Pork Skin Fritters – aioli, sweet and sour radish   8

House Made Liverwurst – Beer onion jam, parsley and pickled horseradish salad, toast  9

Chorizo, Squid, and Manila Clam Fideos- piquillo broth    14 

Feijoada- Black bean and pork stew, Brazilian hot pepper sauce, rice pilaf sm  12 lg 20

Braised T-Meadow Pork Chop – crispy smashed potatoes, root vegetable puree, braised radish   26

T-Meadow Pork Schnitzel- sausage gravy, spatzel, kraut    21

Seared Golden Tilefish – lemon puree, local kohlrabi, carrot, baby turnips, potato    25

Bolognese- beef and pork ragu, gnocchi, crispy tesa, reggiano   sm- 13       lg- 20

Desserts  7

Sticky Toffee Pudding- whipped cream

Chocolate Chai tea and Doughnuts

Chocolate Orange Tart- lavender cream