DOCSLIB.ORG

CHEF's SELECTION

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CHEF's SELECTION executive chef: jason neve batch no. maiale MAIALE chef de cuisine: dan bazzinotti 000026 pig pig GAMBERETTO shrimp FUNGHI SPALLA DI Maiale | 8 sanguinaccio | 10 CUore di manzo | 8 GAMBERETTO POLPETTE di salsiccia | 9 Carota | 7 things TROMBETTA | 9 pork shoulder housemade beef heart SELVATICO | 12 agnello | 10 housemade pork chubby carrots, spiedini trumpet royale with pepper blood sausage marinated with wild gulf shrimp lamb meatball sausage with whipped ricotta, on skewers mushroom with mostarda with salsa verde chili and lemon grilled with with rosemary mostarda Moorish spices garlic and thyme calabrian chili ZUCCHINE things things zucchini bruschettE on bread piccoli small primi with pasta things CHEF’s bucatini alla gricia | 22 1 for 7 | 2 for 11 | 3 for 14 piatti Fiore di Zucca | 19 housemade ravioli with marina de chioggia Afeltra bucatini with Pecorino Romano, La RICOTTA squash, sage, and brown butter Quercia guanciale, black pepper ARANCINI al RAGÙ | 11 SELECTION Calabro ricotta with smoked chestnut honey saffron arancini with bolognese ragú Agnolotti al coniglio | 22 rigatoni alla napoletana | 18 housemade rabbit agnolotti with Luigi Afeltra rigatoni with pork and veal ragú and BURRO e acciughe ricotta affumicata from Luigi Guffanti Arethusa Farms cultured butter, Gnocco fritto | 14 Guffanti butter fried dough with truffle lardo things chef likes | 75 anchovy and radish Pasta al Nero con cozze affumicate | 24 Fazzoletti al sugo di funghi | 22 housemade fazzoletti with foraged mushrooms, lardo ostriche grigliate* | 13 housemade squid ink tagliatelle with smoked mussels, white wine, tomato, chili porcini brodo, and Parmigiano Reggiano® cured pork fat back with rosemary grilled Island Creek Oysters with Too many choices? Let us decide salmoriglio and black pepper for you! A family-style tasting SPAghetti AL pomodoro affumicato | 17 cuore di lattuga | 12 experience curated by our chef Afeltra spaghetti with smoked tomato burrata warm little gem lettuce withsweet Liuzzi burrata with extra virgin olive oil garlic dressing ROSMARINO peperonata things Insalata d’inverno | 14 rosemary things on fire roasted peppers with winter chicories, bagna cauda, secondi with meat CONTORNI the side oregano and chives walnuts, apple caponata Barbabietole | 13 braciola di maiale* | 28 Agnello in due modi* | 38 Braised escarole | 7 delicata squash with pinenuts beets with housemade stracciatella, cider brined pork chop from Maine Family Farm signature North Star Farms lamb chop, grilled escarole with sweet vidalia onion and and currants hazelnuts and blood orange with quince lamb ribs, pomegranate agro dolce breadcrumbs CiaUscolo POLPO | 17 ACCIUGA ORATA INTERA | 28 patate FRITTE | 6 grilled octopus with frisee, POLLO AL MATTONE | 24 Housemade smoked pork sausage anchovy whole roasted orata with grilled lemon potatoes with rosemary and lemon Calabrian chili, lentil vinaigrette chicken from Giannone grilled under-a- brick with black pepper, oil and chicory Salmone Mantecato large plates farrotto | 9 olive oil poached salmon with farro risotto with parsnips marcona almonds, kumquat conserva TAGLIATA DI MANZO* | 32 and Parmigiano Reggiano® porcini rubbed prime sirloin with bistecca alla fiorentina for two* | 110 parsnips, Aceto Villa Manadori dry aged porterhouse steak from Creekstone Farms BIETOLE AL LIMONE | 6 sauted swiss chard with lemon Fregola con Vongole | 24 GRIGLIATA MISTA* | 48 fregola, manila clams, tomato, herb marinated lamb leg, pork belly, housemadeOriginal brussel sprouts | 10 bosana olive fett’unta sausage, smoked beef rib and veal braciole crispy brussel sprouts with mostarda di the with salsa verde cremona PESCE ALLA GRIGLIA | 24 gran tagliere board atlantic salmon with braised escarole and Anatra Intera | 55 Cavolfiore affumicato | 7 heirloom borlotti beans whole roasted Long Island duck for two smoked cauliflower with bagna cauda with charred citrus mostarda chef’s selEction of thingS ON A BOARD | 34 Chef’s selection of Terra housemade charcuterie, Casella’s prosciutto speciale, salami, olives, giardiniera, gnocco fritto, frittelle di prosciutto, housemade our purveyors: fior di latte mozzarella and Parmigiano Reggiano® with honey Luigi Guffanti • Arethusa Farms • Calabro • Liuzzi • Country Hen •Savenors Market New England Charcuterie • Island Creek Oysters • North Star Farms • Creekstone Farms Maine Family Farms • Stillman’s Quality Meat • Ward’s Berry Farm WOOD BURNING ITALIAN GRILL Please inform your server of any allergies or dietary restrictions. | *The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of foodborne illness..
Load more

Recommended publications
  • Samningur Milli Íslands Og Evrópusambandsins Um Vernd Landfræðilegra Merkinga Landbúnaðarafurða Og Matvæla
    SAMNINGUR MILLI ÍSLANDS OG EVRÓPUSAMBANDSINS UM VERND LANDFRÆÐILEGRA MERKINGA LANDBÚNAÐARAFURÐA OG MATVÆLA ÍSLAND annars vegar og EVRÓPUSAMBANDIÐ hins vegar, hér á eftir nefnd „samningsaðilar“, SEM HAFA Í HUGA að samningsaðilarnir samþykkja að stuðla sín á milli að samstilltri þróun á landfræðilegum merkingum, eins og skilgreint er í 1. mgr. 22. gr. samnings Alþjóðaviðskiptastofnunarinnar um hugverkarétt í viðskiptum (TRIPS), og til að efla viðskipti með landbúnaðarafurðir og matvæli sem eru upprunnin á yfirráðasvæðum samningsaðilanna, SEM HAFA Í HUGA að í samningnum um Evrópska efnahagssvæðið (EES-samningurinn) er kveðið á um gagnkvæma viðurkenningu og vernd landfræðilegra merkinga á vínum, kryddblönduðum vínafurðum og brenndum drykkjum, HAFA ORÐIÐ ÁSÁTTIR UM EFTIRFARANDI: 1. gr. Gildissvið 1. Þessi samningur gildir um viðurkenningu og vernd landfræðilegra merkinga á landbúnaðarafurðum og matvælum, öðrum en vínum, kryddblönduðum vínafurðum og brenndum drykkjum, sem eru upprunnin á yfirráðasvæði samningsaðilanna. 2. Landfræðilegar merkingar samningsaðila skulu einungis njóta verndar hins samningsaðilans samkvæmt þessum samningi ef þær falla undir gildissvið löggjafarinnar sem um getur í 2. gr. 2. gr. Gildandi, landfræðilegar merkingar 1. Evrópusambandið kemst að þeirri niðurstöðu, eftir athugun á löggjöf Íslands sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 2. Ísland kemst að þeirri niðurstöðu, eftir athugun á löggjöf Evrópusambandsins sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 3. Eftir að Ísland hefur lokið andmælameðferð, í samræmi við C-hluta I. viðauka, og eftir að Ísland hefur athugað landfræðilegar merkingar landbúnaðarafurða og matvæla Evrópusambandsins, sem eru tilgreindar í II.
    [Show full text]
  • Menu for Week
    Featured Schinkenspeck (Berkshire - Mangalitsa) $9.50 per 4 oz. pack A proscuitto-like dry-cured dry-aged ham from Southern Germany. Well-marbled Berkshire – Mangalitsa sirloins are dry-cured for weeks and then hung to dry-age for months. Use like proscuitto. Sliced extra fine with about 10-12 slices per pack. Smoked Lardo Butter (Idaho Pasture Pork) $10 per đ lb. container Dry-aged Italian lardo from local acorn and walnut-finished Idaho Pasture Pigs is briefly smoked over rosemary sprigs and then minced and slowly rendered before being blended with roasted garlic, white wine, leaf lard and butter. Use for pan sauces, sautéing or just spread on bread. Smoked Kippered Wagyu Beef LIMITED $15 per lb. for unsliced pieces Better, softer version of jerky. Wagyu beef lifter steaks dry-cured and glazed with molasses, chilis, garlic and more. Hot smoked over oak and mulberry. Slice thinly and serve. 21-Day Aged Prime+ Top Sirloin Steaks (BMS Grade 8+ Equivalent) $19.95 per lb. A whole top sirloin dryaged for 21 days. Extra tender, beefy and the perfect amount of “aged funk”. Braunschweiger (Duroc and Berkshire) $10 per lb. (unsliced) Traditional braunschweiger with pork liver and a nice smoky flavor from being 33% dry-cured bacon ends. BACONS Beef Bacon (Piedmontese beef) $9 per lb. (sliced) Grass-fed local Piedmontese beef belly dry- cured 10 days, coated with black pepper & smoked over apple. Country Bacon (Duroc) $9 per lb. (sliced) Traditional dry-cured bacon smoked over a real wood fire of oak and mulberry. Traditional Bacon (Duroc) $9 per lb.
    [Show full text]
  • Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use As Starter Culture
    microorganisms Review Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture Paulo E. S. Munekata 1, Mirian Pateiro 1 , Wangang Zhang 2, Rubén Domínguez 1 , Lujuan Xing 2, Elena Movilla Fierro 3 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; [email protected] (P.E.S.M.); [email protected] (M.P.); [email protected] (R.D.) 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; [email protected] (W.Z.); [email protected] (L.X.) 3 Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain; elemofi[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence: [email protected] Received: 15 October 2020; Accepted: 19 November 2020; Published: 21 November 2020 Abstract: The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products.
    [Show full text]
  • ¡Buen Provecho! Quesos Embutidos Frituras
    EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas españolas black-footed ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with ibérico QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with
    [Show full text]
  • Pietanze Pasta E Minestre Tipici Romagnoli Dalla
    AFFETTATI SLICED MEATS SERVED WITH CRESCENTINE ROMAGNOLO ........ PASTA E MINESTRE TIPICI ROMAGNOLI TRA D TIO N A L P A S T A S F R O M R O M A G N A 8 PER CHOICE GNOCCHI ricotta dumplings, salsa pomodoro, burro e oro 16 Cacciatorini salt & pepper cured salame Mortadella delecate pork from Bologna CRESTE mussels, cannellini beans, parsley e aglio 17 Sopressata spicy pork sausage TRIANGOLI heirloom squash parcels, mostarda di frutta, brown butter, amaretti 16 Speck smoked prosciutto CAPPELLETTI strachino cheese ravioli, true butter, prosciutto di parma 19 Lardo prosciutto bianco ........ GARGANELLI battenkill farm cream, speck, raddichio 20 A MANO / SLICED BY HAND TORTELLINI a piaciare: in brodo, parmigiano cream, or ragu 18 10 Prosciutto di Parma 24 mesi LASAGNA traditional bolognese lasagna, béchamel, ragu 19 ........ FORMAGGI ITALIANI RAVIOLINI potato lled ravioli, pancetta, porcini mushrooms 17 Gorgonzola, Peccorino Dolce, Parmigiano, Taleggio TAGLIATELLE wide ribbon pasta, ragu antica 17 CHEESES 5 PER CHOICE GRAMIGNIA little weeds, pork sausage, tomato, black pepper 16 STROZZAPRETTI priest stranglers, braised lamb neck, peccorino dolce 16 COSI FRITTI FRIED Funghi wild mushrooms, Peroni pastella 11 Cassoni pork sausage & stracchino cheese fritters 10 Millefoglie Mortadella, béchamel, nutmeg 11 PIETANZE ENT REE S BACCALA house cured bacala 24 PASTICCI GAMBERI oven roasted shrimp wrapped in rosemary lardo, braised white beans 24 SER VED WITH G RILLED C R O S TINI BRANZINO grilled mediterranean sea bass lets, salsa verde, radicchio, oven
    [Show full text]
  • Sandwiches Sides & Salads
    SANDWICHES Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Kumar Burger American cheese, pickles, castle sauce, griddled onions…9 Add bacon ..2 Make it a double..4 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 No MEATball Sub roasted mushroom vegetaballs, provolone, marinara, basil...13 Porchetta caper mayo, gremolata, arugula, parmesan… 15 Egg Rick Muffin house English muffin, breakfast sausage, American, medium egg..10 Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion… 12 It’s Always Sunny roast pork, broccoli rabe, provolone, white American, cherry peppers, mayo, pork broth … 14 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 Petey Pablo smoked pork shoulder, ham, pepper jack cheese, NC mustard sauce, pickles, Duke’s mayo…12 Pho’Rench Dip shaved beef, hoisin, sambal mayo, Thai basil, pho’ broth…14 -------------------------------------------------------------------------------------- *Chefwich* Lauro Romero of King Tide Fish & Shell Piggy Smalls Burger: shrimp patty, smoked pork belly, avocado, lettuce, roasted chili aioli…14 Proceeds benefit: NWDSA ------------------------------------------------------------------------------------ SIDES & SALADS Lardo Fries fried herbs and parmesan… 5 Dirty Fries pork scraps, marinated peppers, fried herbs, parmesan… 10 Soup tomato… 4 with grilled cheese… 7 Kale Caesar Parmesan frico, breadcrumbs, preserved lemon…8 Crispy Pigs’ Ears fennel salt with maple syrup … 7 Hush Puppies honey butter… 4 House Kimchi… 4 Chicharrones Korean barbeque spice, kimchi mayo… 4 Potato Salad bacon, cheddar, sour cream… 3 Mac Salad pineapple, ham… 3 *All Burgers & Eggs Are Cooked MEDIUM.
    [Show full text]
  • At PDRA World Finals in Petersburg, Virginia on Oct. 25-27, Coast Packing Closes out the Drag Racing Season, Expanding #Fatmap804 of Top Lard and Beef Tallow Spots
    Media Advisory At PDRA World Finals in Petersburg, Virginia on Oct. 25-27, Coast Packing Closes Out the Drag Racing Season, Expanding #FatMap804 of Top Lard and Beef Tallow Spots Coast CEO Eric R. ‘Goose’ Gustafson Returns to Virginia Motorports Park With ‘69 ProCharger Pro Mod Camaro (and Some New Can’t-Miss Eateries) VERNON, Calif. (October 15, 2019) – Hitting the strip in the Pro Boost class at the PDRA season’s final event, Coast Packing CompanY CEO Eric R. “Goose” Gustafson will drive his ’69 ProCharger Pro Mod Camaro at PDRA World Finals Presented bY Proline & $hameless Racing, at Virginia Motorsports Park in Petersburg Oct. 25-27. Wrapping up a busY PDRA season, Gustafson and team are looking to cap the 2019 circuit by visiting the winner’s circle at the World Finals. For the PDRA circuit’s last stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has updated its special online gastronomic #FatMap804 (http://bit.lY/2ZNmvwr), showcasing local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes. Located 25 miles due south of Richmond, Petersburg is among the good-eating gems of Dinwiddie County. The hot spots on #FatMap804 include menu items lovinglY prepared with lard and/or beef tallow. As was the case in the spring, the fall PDRA event coincides with Richmond Restaurant Week (https://www.rrweek.com/), Oct. 21-27. In Richmond, 23rd & Main crowns both its burgers and its chicken & waffles with bacon jam. Nearby, Aloi serves up beef fat potatoes, Swiss chard braised in bacon fat, and seared tuna with beef & bone maYo; its Restaurant Week menu includes kale Lyonnais salad with bacon lardons.
    [Show full text]
  • Official Bulletin of the Industrial Property Special Edition
    OFFICIAL BULLETIN OF THE INDUSTRIAL PROPERTY SPECIAL EDITION GEOGRAPHICAL INDICATIONS OF AGRICULTURAL PRODUCTS AND FOODSTUFFS PROTECTED ON THE TERRITORY OF THE EUROPEAN UNION DATE OF PUBLICATION: 2018 04 17 The present edition of the Official Bulletin of Industrial Property includes amendments made on the basis of Decision N1/2018 of the Geographical Indications Sub-Commitee of March 14, 2018, modifying Annexes XVII-C and XVII-D to the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and Georgia, of the other part. 2 CONTENTS ANNEX ANNEX XVII - C GEOGRAPHICAL INDICATIONS OF PRODUCTS AS REFERRED TO IN ARTICLE 170(3) AND (4) ……………………………………………………………………………………………… 6 PART A AGRICULTURAL PRODUCTS AND FOODSTUFFS OTHER THAN WINES, SPIRIT DRINKS AND AROMATISED WINES OF THE EUROPEAN UNION PROTECTED IN GEORGIA …………………………………………………………………………………………… 6 PART B AGRICULTURAL PRODUCTS AND FOODSTUFFS OTHER THAN WINES, SPIRIT DRINKS AND AROMATISED WINES OF GEORGIA PROTECTED IN THE EUROPEAN UNION ……………………………………………………………………….................................... 58 ANNEX XVII - D GEOGRAPHICAL INDICATIONS OF PRODUCTS AS REFERRED TO IN ARTICLE 170(3) AND (4) ……………………………………………………………………………………………… 59 PART A WINES OF THE EUROPEAN UNION PROTECTED IN GEORGIA ………...………………….. 59 PART B SPIRIT DRINKS OF THE EUROPEAN UNION PROTECTED IN GEORGIA …………………. 129 PART C AROMATISED WINES OF THE EUROPEAN UNION PROTECTED IN GEORGIA ………….. 140 3 DECISION №1/2018 OF THE GEOGRAPHICAL INDICATIONS SUB-COMMITTEE
    [Show full text]
  • A True Delicatessen
    “A TRUE DELICATESSEN” STOCKED DELI CASE • Italian Meats • ‘NDUJA Artisan Salumis • Specialty Cheeses • Oils & Marinated Vegetables • Gluten Free & Egg Pastas • Premium Salts & Spices ON-SITE CATERING • Corporate Events • Special Occasions • Weddings & Anniversaries • Fundraisers • Private Dining • Holiday Parties DINE-IN & TAKE OUT • Soups & Salads • Meat & Cheese Boards • Happy Hour Specials • Entrées & Panini • Saturday Brunch! • Beer & Wine (909) 362-5263 www.VCGourmet.com 7223-A17 CHURCH ST HIGHLAND, CA 92346 CHEF VALARIE: International Chef Valarie Carlone Baker is an award-winning, innovative Chef with an exceptional record of quality, service and experience. Valarie Carlone Baker received her Master Chef culinary degree in Italian Cuisine from the Italian Culinary Institute in Calabria, Italy. Chef Valarie also has international experience at such noted establishments as The Palazzo Arzaga and Le Sablon, along with Membership in the Italian Culinary Federation and Grade II Sommelier awarded. Chef Valarie has taught culinary classes at The Art Institute in the Inland Empire campus and has appeared on the Food Network! In addition to her delicatessen, Chef Valarie Carlone Baker offers a wide variety of additional culinary services to a broad clientele including; catering, private dining, event planning, menu development, consulting and on-site demonstration chef services. Chef Valarie prides herself in uncompromising standards of high quality service and superb presentation. Catered event for the re-commissioned Rezek Centre at St. Bernardine in 2010 Palazzo Arzaga, Lago Garda Italia (Brescia) • Pastries including artisan breakfast, gelato, traditional cakes & dolce plus savory entrees and sauces. Le Sablon, Padova Italia (Padova) • Pastries including traditional Padovan cakes, croissants, gelato, chocolate and sugar. Italian Culinary Institute (ICI), Soverato Italia (Calabria) • Alumni and culinary instructor, slow food, catering, hearth oven cooking, cheese, pasta, and all Italian regional cuisine.
    [Show full text]
  • Artisanal Charcutterie
    ARTISANAL CHARCUTTERIE LIST OF PRODUCTS & DESCRIPTION Guanciale Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. 520 THB/KG Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana. Coppa / Cabecero de lomo Capocollo or Coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. 1030 THB/ Kg It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes This cut is typically called capocollo or coppa in much of Italy and Corsica. Regional terms include capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo). Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.
    [Show full text]
  • Sandwiches Sides & Sala Sandwiches Sides
    SANDWICHES SANDWICHES Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Pork Meatball Banh Mi pickled vegetables, sriracha mayo, cilantro, cucumber… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Korean Pork Shoulder house kimchi, chili mayo, cilantro, lime… 11 Coney Burger Sub double patty, burger sauce, lettuce, Kumar Burger American cheese, pickles, castle sauce, griddled onions…9 American cheese, pickles, onions, Coney Island chili… 12 add bacon… 3 Add bacon..2 Make it a double..4 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Italian Tuna Melt provolone, Mama Lil’s, olive tapenade, fennel, caper mayo… 12 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 Griddled Mortadella thinly sliced mortadella, provolone, Mama Lil’s, mustard aioli…11 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 Bronx Bomber shaved steak, aged provolone, salami, pickled peppers, Duke’s mayo… 14 Pho’Rench Dip shaved steak, Sambal mayo, hoisin, Thai basil, pho broth… 14 Pho’Rench Dip shaved steak, Sambal mayo, hoisin, Thai basil, pho broth… 14 Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion… 12 Pig Mac pork & bacon burger, grilled peaches, habanero, American cheese, dirty mustard, shredded iceberg lettuce …12 -------------------------------------------------------------------------------------- Nashville Hot Fried Chicken hot honey, bacon, pickles, Duke’s mayo, white onion…
    [Show full text]
  • Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
    24.10.2017 EN Official Journal of the European Union L 274/3 AGREEMENT between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs THE EUROPEAN UNION, of the one part, and ICELAND of the other part, hereinafter referred to as the ‘Parties’, CONSIDERING that the Parties agree to promote between each other a harmonious development of the geographical indications as defined in Article 22(1) of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) and to foster trade in agricultural products and foodstuffs originating in the Parties' territories, CONSIDERING that the Agreement on the European Economic Area (EEA Agreement) provides for the mutual recognition and protection of geographical indications of wines, aromatised wine products and spirit drinks, HAVE AGREED AS FOLLOWS: Article 1 Scope 1. This Agreement applies to the recognition and protection of geographical indications for agricultural products and foodstuffs other than wines, aromatised wine products and spirit drinks originating in the Parties' territories. 2. Geographical indications of a Party shall be protected by the other Party under this Agreement only if covered by the scope of the legislation referred to in Article 2. Article 2 Established geographical indications 1. Having examined the legislation of Iceland listed in Part A of Annex I, the European Union concludes that that legislation meets the elements laid down in Part B of Annex I. 2. Having examined the legislation of the European Union listed in Part A of Annex I, Iceland concludes that that legislation meets the elements laid down in Part B of Annex I.
    [Show full text]