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| Description: | DeCecco penne pasta with house-made pesto and cream. Parmesan cheese. |
| Date: | 9.25.21 |
| Allergens: | Gluten, garlic, dairy |
| Plating: | Pasta bowl |
| Price: | $ 15.00 |
| Portion | Plate Component | ||||
| 7 oz. | Par-cooked penne pasta | ||||
| 3 oz. | Pesto | ||||
| 2 oz. | Cream | ||||
| .25 oz | Parmesan cheese | ||||
Drop the pasta into the hot water, put the pesto and cream into a saute pan, and bring to a boil. Add the hot noodles and mix well. Turn out onto the bowl and top with the cheese.
| Description: | Assorted mushrooms simmered with arborio rice and mushroom broth. Finished with butter, Parmesan cheese, and basil oil. |
| Date: | 6.28.18 |
| Allergens: | Dairy, onion |
| Plating: | Pasta bowl |
| PLU: | |
| Price: | $ 25.00 |
| Portion | Plate Component | ||||
| 6 oz | Par-cooked arborio rice | ||||
| 1.5 oz | Mushroom duxelles | ||||
| 2 oz | Sauteed mushrooms | ||||
| 6 oz | Mushroom stock | ||||
| 1 oz | Butter | ||||
| 2 oz | Parmesan cheese | ||||
| 1/8 oz | Basil chiffonade | ||||
| 1/2 oz | Basil oil | ||||
Start with the rice, the duxelles, and 2 oz. of stock, get the rice hot over high heat. Add the garnish mushrooms with another 2 oz. of stock.
Stir until the stock is absorbed. Keep adding the mushroom stock, a couple of oz at a time, until it’s all in.
Then add the cheese, and stir it in. Finally add the butter and aand basil, and mix in. Add salt and pepper to taste.
It should be soupy. When it sits, in the pot or on the plate, it will continue to thicken up. Add a little more stock if it seems thick or right before it goes out if it sits for a few minutes. Spoon into the center of a warm bowl.
Drizzle the basil oil around the plate.
| Description: | Veal breast, vegetables, and herbs are ground and simmered together with tomato and sherry. Tossed with fresh egg pappardelle and Parmesan cheese |
| Date: | 6.28.18 |
| Allergens: | Garlic, onion, dairy, gluten |
| Plating: | Large oval |
| Price: | $ 24.00 |
Cut pasta as shown into 1″ strips. Portion into 7 oz. nests.
| Portion | Plate Component | ||||
| 6 oz. | Veal sugo | ||||
| 7 oz. | Egg pappardelle | ||||
| 1 oz | Sweet butter | ||||
| 1 oz | Grated Parmesan cheese | ||||
| 1/4 oz. | Basil chiffonade | ||||
Cook the pasta in boiling, salted water for four minutes, then transfer to the pan with the sauce, allowing roughly 2 oz of pasta water to go into the pan.
| Description: | Littleneck clams and simmered with white wine, garlic, chili, and anchovy. Finished with butter and chopped parsley. |
| Date: | 6.26.18 |
| Allergens: | Shellfish, garlic, chili, dairy |
| Plating: | Pasta Bowl |
| Price: | $ 25.00 |
| Portion | Plate Component | Oz. | Count | ||||
| 1 oz | Clam pasta flavor base | 1.00 | |||||
| 1 lb | Littleneck clams | 16.00 | |||||
| 2.5 oz | White wine | 3.00 | |||||
| 2 oz | Butter | 2.00 | |||||
| 8 oz | Linguine, cooked | 8.00 | |||||
| 1/4 oz | Parsley, chopped | 0.25 | |||||