Friday, 14 November 2014

Week beginning November 17th - 30 month aged Parma ham

This week we received a very special delivery of limited edition 30 month aged parma ham from one of our best and favourite suppliers, Villanova. Obtained from the best thigh of the heavy pig then rubbed in sea salt and left to hang for 12 months in a loose environment at about 14 degrees. Afterwards the parma is then vacuum packed and stored until 30 months old. Because of the specially formulated diet the pigs are feed a natural sweet, strong and pleasant taste comes out in the meat. 

We’ll be using the parma ham and the bone in 2 menu items this week, a salad and the soup. The salad will have very thinly sliced pieces of parma ham, plum tomatoes slow roasted overnight, buffalo mozzarella, basil and foraged scurvy grass. If you’ve never experienced scurvy grass it has quite an intestine horseradish kick followed by a medicinal and cabbage after taste. At first the flavour can take you by surprise then becomes strangely addictive.  

The parma ham also comes with a large bone and knuckle which is ideal for making a broth, which can then be used as a base for Italian stews or soups. This week Kaffeine’s kitchen will be combining these 2 dishes making a very hearty soup that can almost be eaten with a folk. Chicken cacciatore is a stew traditionally baked in a rich tomato sauce with olives. We’ll also be making our own bread for mopping up the bowl remnants. This week’s soup loaf is packed with extra savouriness olives, basil and parmesan. 

Come in and sample the best of Italy’s POD (protected designation of origin) products, specially put on our menu for all our meat and Italian food lovers. 

Jared Bryant
Lead Chef

Traditional bircher muesli with rhubarb and raspberry compote 4.00 (V)
Granola muesli with pomegranate molasses and rhubarb and raspberry compote 4.00 (V)
Fruit salad (pineapple, mango, strawberries, grapes, passion fruit) 3.90 (GF, V)
Ciabatta roll with omelette, pancetta, rocket and tomato salsa 4.90
Ciabatta roll with courgette omelette, rocket and tomato salsa 4.90
Croissant with Italian roast ham, talleggio cheese, spinach & plum tomatoes 4.90
Cinnamon and Raisin Toast (V) 2.50
Banana bread 2.50
Porridge (V) 3.00
served with condiments muscovado sugar, dried fruit, chopped nuts, golden syrup or honey

Pastries by Seven Seed bakery
French butter croissant 2.00
Pain au chocolat 2.50
Almond croissant 2.80

Baked Treats
Sweet muffin: Coffee and mango (V) 2.50
Savoury Scone: Cheese and onion (V) 2.50
Friand: Orange and honey (V, GF)  2.50
Super moist chocolate brownies 2.50
White chocolate blondies 2.50
Portuguese tarts 2.00
ANZAC cookies 2.00
Almond and custard slice 2.50
Canele 2.40

Soup 4.50
Chicken cacciatore made with parma ham bones and served with basil, olive and parmesan bread

French retro baguettes 5.30
Ham, poached pears, brie, pommary mustard and rocket.
Saute mushroom, leek, mature cheddar and spinach (V).

Foccacias 5.50
Pancetta, sweet corn cheese, roasted fennel and spinach.
Roasted red peppers and courgette, avocado, gruyere, aioli and rocket (V)

Salads: 5.50/7.00
30 month aged parma ham, slow roasted plum tomatoes, buffalo mozzarella, basil and scurvy grass (GF). 
Wild rice with feta, roasted peppers, chickweed, pumpkin seeds and three cornered garlic dressing (V, GF).
Poached leeks with pink sorrel (VE, GF)

Tart: 4.40 or 8.00 with salad
Lentil and vegetable bake with red pepper hummus

Weekend Salads
Each weekend we offer different salads to the weekdays and we run them for a three week period, allowing our second Chef Khan to showcase her own creativity.

Salads: 5.50/7.00
Grilled beef with roasted red peppers, roasted cashews, green beans, mushrooms and oyster dressing
Roasted pumpkin with cherry tomatoes, couscous,. feta, mint, basil and yoghurt dressing
Roasted vegetable salad with a reduced sticky balsamic vinegar, thyme and date dressing

Tart: 4.40 or 8.00 with salad
Pancetta and leek quiche

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