Ohne Titel

MORTADELLA ARANCINI

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• Creamy Parmesan risotto (onion, butter, arborio rice, mascarpone, Parmesan) Stuffed with Mortadella mousse (imported mortadella, bechamel) molded into spheres and breaded then fried. A burrata cream (burrata, and cream) julienne golden beets, crushed Sicilian pistachios, picked parsley, and villa monodori aged balsamic and evoo

BONE MARROW

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• Bone marrow is removed from bone and puréed with cream, and egg to make a mousse, mousse is the cooked and piped back into cleaned bone, baked and the torched for a roasted color. Garnished with onion marmalade (white onions, red wine,sugar, black pepper) finished with a julienne of radish, and picked herbs (chervil, parsley). Served with PQM grilled bread------ can also be made using 1oz of American caviar!
• Bone Marrow, onion marmalade, PQM grilled Bread
• GARNISHES/SAUCES: onion marmalade, radish, picked herbs, grilled PQM bread- UPSELL caviar
• SHARE SPOON. MARROW SPOON.

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QUAIL IN A POT PIE

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• semi boneless quail from Manchester Farms in South Carolina, lightly seared and then stuffed (carrot, celery, onion, thyme, peas, bechamel and cheese sauce), then placed in a dish with veal jus, butter, roasted button mushrooms,baby marble potatoes, seared cipollini onions, herb sachet (bay leaf,thyme, and sage). Topped with puff pastry (seasoned with thyme, salt and pepper), and baked to golden
• .Quail pot pie, puff pastry
• Share spoon, Knife (server/ food runner will cut open the top to present quail and leave puff pastry leaning on the side)

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BIGOLI WITH VEAL HEART BOLOGNESE

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• Bigoli (extruded pasta in the form of a long thick tub, duck egg, butter and milk add to the richness) Bolognese (ground veal heart, ground beef, ground pork, carrots, celery, onion, garlic, red wine, San Marzano tomatoes) Finished with fresh grated grana padano and evoo
• Bigoli, Bolognese, Grana Padano
• SAUCES/GARNISH: Grated grana padano, evo
• SHARE SPOON, FORK

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MAC N CHEESE

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• Pasta with pork and broccoli florets, the star of the show is the Cheese sauce (Wisconsin sharp cheddar, Wisconsin mild cheddar, fontina, and velvet a and heavy cream) Topped with large chunks of crispy pork belly ( pork belly braised with San Marzano tomatoes, carrots , celery, onions white wine, bay leaf and rosemary) crispy broccoli florets.
• Mac n cheese, pork belly, broccoli
• SAUCES/GARNISH: crispy pork belly, crispy broccoli, cheese sauce
• SHARE SPOON

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JONAH CRAB SALAD

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• Jonah Crab from Foley Fish in Boston- Crab is seasoned with mayonnaise, citrus zest, chives, salt and pepper. Crab is is placed in molded avocado, it is garnished with roasted red bell pepper purée. Finished with pickled cilantro
• Jonah crab, avocado, pickled cilantro
• SAUCES/GARNISH: Roasted red bell pepper purée/ pickled cilantro
• SHARE SPOON

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CHICKEN LIVER MOUSSE

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• Chicken liver mousse (chicken liver, brandy, cream) Loosly quenelle and garnished with port gelee, shaved celery, Easter egg radish, leaves of pickled pearl onions
• chicken liver mousse, port gelee, shaved celery

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