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| A root vegetable that originated as a cross between the cabbage and the turnip |
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| A type of clear soup made from richly flavored stock or bouillon that has been clarified, a process which uses egg whites to remove fat and sediment |
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NYE Appetizer #1: Pork lomo
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| 2.5 oz. of pork loin, cured for 45 days. Served with honey-mustard truffle vinaigrette, sauerkraut and pecorino cheese |
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The name of a family of hard Italian cheeses made from ewe's milk. The word derives from pecora meaning "sheep."
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| Smoked, red-ripe jalapeno peppers, much like the chipotle pepper. The main difference is that Moritas are smoked for less time, which leaves them softer and retains their slightly fruity flavor. They are very richly flavored. |
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| A raw milk, semi-soft, bloomy rind cheese made by Calkins Creamery of Honesdale, PA |
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Carpaccio (kar-PAW-chee-o)
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| A dish of raw meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer. |
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| A variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoys may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour and spiced with powdered chiles all at the same time. |
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| A highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe |
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| A custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. |
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Local ground beef served to temperature with roasted garlic mayonnaise (made in house) with house-smoked bacon and local cheddar. Housemade pickle and roasted garlic mayonnaise on a sourdough bun complete the burger.
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Hand sliced Idaho potatoes, fried in peanut oil and finished with sea salt and truffle oil
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Local Eichner's farm chicken wings (Wexford, PA) in sambal glaze (vinegar, sugar, soy, chilis, ginger) and cilantro. Fried in peanut oil.
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| Crab cake with grapefruit butter sauce and asparagus risotto |
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Crabmeat folded into a house-made aioli with fresh herbs and lemon. Served with a grapefruit butter sauce and grapefruit segments. The butter sauce contains butter, cream, wine, and grapefruit juice. Asparagus risotto made from arborio rice, onions, garlic, wine, cream, stock, butter, cheese, and finished with asparagus.
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Frisee (frizz-AY) dressed with a roasted shallot and mustard vinaigrette. The vinaigrette has slow-roasted shallots, mustard, olive oil, vinegar, and roasted garlic. Warm duck confit (con-FEE) is served with this salad. Made by cooking duck legs in fat slowly for several hours. Garnished with shaved celery.
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Pappardelle is pasta that is a thick/wide noodle. Housemade pasta made from all purpose and semolina flour, oil, salt and water. Braised Elysian Fields farm lamb shoulder. Braised in stock slowly until tender. Elysian Fields is located in Greene County, PA. Served with white asparagus, spinach, oven roasted tomato, and acorn squash. Finished with brown butter, sage, and demi-glace. Demi-glace is a reduction of stock.
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| Mussels (appropriate for sharing) are sauteed with white wine, lemon, and olive oil. Served in a bowl with shaved fennel. Butter sauce is made from pan juices, and toast is served for dipping. Garnished with fresh herbs. |
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| Flatbread dough and sausage are made fresh in-house. Cheese may vary daily. Cerignola (Ser-ig-NOLE-uh) olives are Italian green olives. Artichokes are brined artichoke hearts. |
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Caramelized onions, veal stock, toasted crouton, Gruyere cheese. Starts with a fortified veal stock. Slowly caramelized onions, brandy and finished with melted cheese and housemade crouton.
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A salad made from the tender inner leaves of a head of romaine lettuce. Dressed with a creamy chive and herb dressing made from house-made mayonnaise, vinegar, anchovies, chives, parsley, tarragon, scallions, and garlic. Served with oven-roasted tomato and roccolo cheese. Roccolo cheese is a complex cheese made from cow's milk with a washed rind.
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Grilled mushrooms seasoned with miso paste, mirin, garlic, chilies, and sesame. Rolled in thin rice papers and fried until golden brown. Served with a sesame dipping sauce made from ground black sesame, lime juice, mirin, garlic and black vinegar. Miso (MEE-so) is a traditional Japanese seasoning. Mirin (MEER-in) is a Japanese rice wine similar to sake, but with a lower alcohol content.
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| Frozen praline mousse in a bittersweet chocolate shell, served with orange-vanilla mascarpone cream. A bombe glacée or simply "bombe" in English, is an ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name. |
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Two gently-cooked duck and mushroom ravioli,
smoked cherry sauce
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Smoked bone marrow bruschetta, local peach and
onion marmalade, radish, chive, blackstrap molasses ham, served with rendered marrow |
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Milk-braised pork, creamed green beans and pearl onions, barley, pork-porcini sauce
Cunningham Meats (Indiana, PA)
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Ahi tuna with cucumber-genever, daikon, lime and mint salad, taro and plantain latke |
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| Mushroom duxelles flatbread |
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| Duxelles (ducks-ELL) is a finely-chopped mixture of mushrooms, onions, shallots and herbs, sauteed in butter and reduced to a paste. Ours also contains caramelized onions. Chevre is from River View Farms in Emlenton, PA. |
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Beef ribeye (slow roasted), shaved thin with sauteed mushrooms, green onion, gruyere cheese, served au jus
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7 oz. house-cured bacon, local tomato, bibb lettuce, housemade basil aioli (garlic, mayonnaise, basil, oven-roasted tomato), served on housemade sourdough
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Open-faced meatloaf sandwich on grilled semolina bread. Bread spread with tomato jam, then topped with meatloaf made of ribeye, filet mignon, veal, pork and fresh herbs. Caramelized onion-brandy sauce.
Tomato jam: onion, vine-ripened tomato, dark brown sugar, ECHO honey, star anise, clove, fennel, peppercorn, cumin, coriander, butter, salt, pepper
Caramelized onion-brandy sauce: onion, brandy, veal demi-glace, butter |
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House-cured beef brisket (cooked, then shaved thin), wilted cabbage, beer-caraway mustard, served on grilled sourdough bread
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| Chicken (leg and thigh), over-easy egg, avocado, local tomato, local cheese, housemade prosciutto, red wine vinaigrette |
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| Chicken and Dumplings: Housemade chicken gravy, Eichner's chicken (breast, leg, thigh), bacon-sage-onion dumplings, caramelized pearl onions, heirloom carrots |
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| Grain-Crusted Salmon: Grain-crusted and pan seared salmon filet, atop pumpernickel bread and butter pudding, sauteed cauliflower, white asparagus puree. Grains are farro, quinoa, oatmeal, and pepitas. |
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| Beef Bourguignon: Beef cheeks (circulated in the immersion circulator, then braised), braised beef cheeks with red wine and veal stock, fortified and finished with butter, carrots, fingerling potatoes and pearl onions |
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Roasted chicken breast, braised in lavender, rosemary and honey butter, honey-roasted fingerling potatoes,
braised endive, quince demi-glace |
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| A flowering plant in the mint family. Lavender lends a floral and slightly sweet flavour to most dishes, and is sometimes paired with sheep's-milk and goat's-milk cheeses. |
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| Pork tenderloin and belly |
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Roasted pork belly, grilled pork tenderloin, wilted collard greens, fig demi-glace, sunchoke and potato gratin topped with crispy pork |
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Seared veal tenderloin and crispy sweetbreads, truffle demi-glace, wilted spinach, celery root and pâté potatoes |
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| Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread) especially of the calf and lamb. |
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Filet mignon, asparagus, horseradish crème fraiche potatoes, onion rings, smoked demi-glace |
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