DINNER 4:30 - 9 P.M

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TURN ART LAYER OFF FOR PRINT / TURN ART LAYER ON FOR PDF / WEB SERVED DINNER 4:30 - 9 p.m. (10 p.m. Fri. & Sat.) CHEESES GARDEN & SMALL PLATES CHOICE OF THREE 15 PICKLED VEGETABLES 5 CASELLA'S PROSCIUTTO & CULTURED PICKLE BUTTER 12 CHOICE OF FIVE 24 CRISPY POTATOES 7 Carta di musica, sea salt Served with seasonal accompaniments Herbs, Pecorino, aioli ROASTED SHISHITO PEPPERS 10 KUNIK KALE CAESAR SALAD 7 Salbitxada sauce, lemon, sea salt Bloomy rind, cow, Nettle Meadow Anchovy & roasted garlic dressing, HUMMUS & LAFFA BREAD 11 Farm, Warrensburg, NY Parmesan, lemon, breadcrumb Crisp chickpeas, soft-boiled egg, Add white anchovy 2 pickled vegetables, mint, Za’atar UNDERPASS CITRUS MARINATED RAW Raclette, cow, East Hill Creamery, BUFFALO MOZZARELLA & SCALLOPS 4 ea. Perry, NY PEPERONATA TARTINE 12 Carta di musica, grapefruit, Grilled sourdough, inca berry, BAYLEY HAZEN BLUE Calabrian chili, radish, mint oregano, olive oil Blue, raw cow, Cellars at Jasper ROASTED BEET & LABNEH 10 Hill, Greensboro Bend, VT CRISPY PORK RIBS 12 plum, hazelnut dukkah, pea shoot, Whey polenta, chili honey, TARENTAISE pickled onion fennel pollen, herbs Washed rind, raw cow, Spring Entrée portion 24 Brook Farm, Reading, VT ASHBROOK Washed rind, raw cow, Spring PIZZA Brook Farm, Reading, VT MARGHERITA 13 FIVE CHEESE 17 OYSTERS Tomato, mozzarella, basil Ricotta, blue, mozzarella, pecorino, Caciocavallo, garlic, PEPPERONI 14 1/2 DOZEN 15 / DOZEN 30 Calabrian chili, oregano Tomato, pecorino, Served with chive & pepper Caciocavallo, oregano DELICATA SQUASH 17 mignonette, lemon, horseradish Truffle pecorino, Caciocavallo, SPICY 6.1 17 mozzarella, red onion, garlic, AVERY Tomato, Caciocavallo, mozzarella, oregano, honey Wellfleet, MA pecorino, spicy fennel sausage, OYSTER MUSHROOM & LEEK 18 pepperoni, jalapeño, habanero, RASPBERRY POINT Caciocavallo, garlic, thyme, bishop's crown, garlic, red onion Calabrian chili, lemon, olive oil Prince Edward Island CHARCUTERIE LARGE PLATES TODAY’S SELECTION 17 PAN-ROASTED 14OZ PORK CHOP 26 Braised navy bean, swiss chard, roasted peppers, charred lemon 'NDUJA ROASTED HALF CHICKEN 25 Sourdough, beer mustard Pumpkin squash purée, roasted farro, red wine jus CHICKEN LIVER MOUSSE SEARED DIVER SCALLOPS 26 Maple aspic, pistachio financier Fregula sarda, cauliflower purée, apple & celery salad, brown butter vinaigrette COPPA DOUBLE CHEESEBURGER 14 Beet cured egg American cheese, pickles, onion, Calabrian chili aioli, crispy potatoes FARMS & PURVEYORS THE GRANGE COMMUNITY KITCHEN The Grange is proud to work with local farms 22 Main St., Hamburg, NY 14075 | 716 • 648 • 0022 whenever possible, including: Root Down Farm, Erba Verde Farms, Plato Dale Farms, Thorpe’s Organic Family Farm, Follow us on Facebook & Instagram and Providence Creek Farm @thegrangecommunitykitchen.

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Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments
applied sciences Article Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments Carlo Mengucci 1 , Davide Rabiti 1, Eleonora Urbinati 1, Gianfranco Picone 1, Raffaele Romano 2 , Alessandra Aiello 2 , Pasquale Ferranti 2 and Francesco Capozzi 1,3,* 1 Department of Agricultural and Food Sciences DISTAL, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy; [email protected] (C.M.); [email protected] (D.R.); [email protected] (E.U.); [email protected] (G.P.) 2 Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; [email protected] (R.R.); [email protected] (A.A.); [email protected] (P.F.) 3 Interdepartmental Centre for Industrial Agrofood Research, Alma Mater Studiorum University of Bologna, 47521 Cesena, Italy * Correspondence: [email protected] Featured Application: Food fraud detection via relaxometry and chemometrics. Abstract: The addition of frozen curd (FC) during the production process of “Mozzarella di Bufala Campana”, an Italian cheese with Protected Designation of Origin (PDO), is a common fraud not involving modifications of the chemical composition in the final product. Its detection cannot thus be easily obtained by common analytical methods, which are targeted at changes in concentrations of Citation: Mengucci, C.; Rabiti, D.; diagnostic chemical species. In this work, the possibility of spotting this fraud by focusing on the Urbinati, E.; Picone, G.; Romano, R.; modifications of the supramolecular structure of the food matrix, detected by time domain nuclear Aiello, A.; Ferranti, P.; Capozzi, F. magnetic resonance (TD-NMR) experiments, was investigated.
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