April 10, 2013

STARTERS

Frog Legs|2nd Course

Corn and Chorizo Chowder, Celery Root, Cilantro, Young Garlic|15

Holcomb Farm Greens

Pistachio Crusted Ricotta, Roasted Carrots, Apricots, Harissa Vinaigrette |12

Pig Head Bolognese|3rd Course

Slow Cooked Pork Bolognese, Fettuccine, Fresh Ricotta, Basil, Smoked Paprika Oil|13

Hudson Valley Foie Gras

Strawberry Rhubarb Cobbler, Buttermilk Gelato, Toasted Oat Granola|16

Pan Roasted Shishito Peppers

Pancetta Crumble, Aged Pecorino Aioli, Mandarin|12

ENTRÉES

Pan Roasted Lamb Loin|4th Course

Sweet Pea Falafel, Charred Corn, Shaved Radish Salad, Fennel Pollen Aioli|34

Double Cut Pork Chop

Roasted Creamer Potatoes, Green Apple, Tuscan Kale, Parmesan Prosciutto Vinaigrette|30

Atlantic Cobia

Sweet Potatoes, Spring Beans, Baby Vidalia Onion, Oven Dried Tomatoes, Meyer Lemon Oil|30

Marwin Farms Duck Breast

Miso and Honey Glazed, Beluga Lentils, Sweet and Sour Slaw, Spaghetti Squash|30

Sauteed Veal Loin

Hand Rolled Potato Gnocchi, Rapini, Confit Maitake Mushrooms Mushrooms, Pickled Ramps|30

Prime New York Strip

Yukon Gold Potatoes, Manchego Cheese, Smothered Greens, Fried Horseradish, Golden Raisin and Caper Mostarda|36

Summer Truffles|1st Course

Shaved Summer Truffles, Asparagus, Skillet Fried Egg, Warm

Truffle and Chive Butter|28

DESSERTS

Blueberry Posset, Shortbread|8

Chocolate Profiterole with Coconut Gelato |8

Brioche Donuts with Caramel |8

Dessert Trio – A Taste of All Three  -12   -5th Course

French Press Regular and Decaf  -6.00 small | -12.00 large

Espresso 3.00  | Cappuccino 4.50

Echevarria Late Harvest Sauvignon Blanc  -9.50

Vinedo de los Vientos “Alcyone”  -10

Bricco del Sole Moscato d’Asti DOCG -9.50

THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS REDUCES THE RISK

OF FOODBORNE ILLNESS

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STARTERS

Locally Grown Arugula

Shaved Parmesan, Crispy Prosciutto, Lemon, EVO  -12

Heirloom Tomato Soup

Smoked Mozzarella Croquette, Basil Oil  -11

Hudson Valley Foie Gras

Grilled Stone Fruit Panzanella Salad, Peach Ketchup  -16

PEI Mussels

{Taking a Beer Bath} Charred Jalapeño, Coconut Aioli  -12

Shrimp and Grits

Crispy Shrimp, Heirloom Polenta, Grilled Red Onions,

Sherry Drops  -12

ENTRÉES

Australian Lamb Loin

Lyonnaise Style Potatoes, Starlight Garden’s Swiss Chard, Castelveltrano  Olive Vinaigrette -32

Butter Poached Lobster

English Pea Ravioli, Pea Tendril Salad, Mint, Pea Pesto  -36

Pan Roasted Filet Mignon

English Cheddar Spaetzal “Mac and Cheese,” Jersey Asparagus,

Green Peppercorn Béarnaise  -36

Double Cut Pork Chop

Fingerling Potatoes, Fried Brussels, Warm Apple Salad,

Bacon Emulsion  -30

Miso Glazed Chicken Breast

Mashed Okinawa Sweet Potatoes, Sweet and Sour Cabbage,

Spicy Hen Egg   -28

Black Sea Bass

Handmade Potato Gnocchi, Soft Escarole, Black Garlic, White Bean Tapenade  -32

DESSERTS

Peanut Butter Hot Fudge Sundae  -8

Brioche Donuts with Caramel  -8

Meyer Lemon Posset -8

Dessert Trio – A Taste of All Three  -12

French Press Regular and Decaf  -6.00 small | -12.00 large

Espresso Regular and Decaf  -2.50 single | -3.50 double

Cappuccino Regular and Decaf  -4.50

Bricco del Sole Moscato d’Asti DOGG -9.50

Echeverria Sauvignon Blanc Late Harvest  -9.50

Vinedo de los Vientos “Alcyone”  -10

Casa Santa Eufemia Reserva Especial Blanco  -16

MENU CHANGES DAILY

THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS REDUCES THE RISK OF FOODBORNE ILLNE

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STARTERS

Artisan Green Salad
Roaring Forties Blue Cheese, Roasted Pear, Prosciutto, Aged Balsamic, Extra Virgin Olive Oil -12

George’s Bank Diver Scallops
Grilled Applewood Bacon, Pomegranate, Black Garlic Chimichurri -12

Tuna Tar Tar
Cracked Bulgar, Pickled Cucumber, Harrisa -13

Pork Belly “Loco Moco”
Fried Rice and Oyster, Quail Egg, Avocado,
Red Rooster Sauce -14

Hudson Valley Foie Gras
Seared Foie Gras, Foie Stuffed Cabbage, Leek and Duck Croutons, Gooseberry Jam -16

ENTRÉES

All Natural Rib Eye Steak
Spring Garlic Potato Hash, Swiss Chard, Fried Hen Egg, Green Peppercorn Brandy Sauce -42

Australian Lamb Rack
Eggplant “Fettuccini,” Asparagus, Bacon, Pearl Onions, Cucumber and Goat Yogurt Raita -36

Braised Beef Short Ribs
Polenta Cremelata, Tuscan Kale, Stuffed Squash Blossoms -28

Double Cut Berkshire Pork Chop
Vanilla Scented Japanese Potatoes, Maple Glazed Carrots, Tasso Ham and Black Eyed Pea Vinaigrette -30

Smoked Chicken Ravioli
Available Upon Request Creamless Creamed Corn, English Peas, Sticky Tomato, Pea Tendril Salad -22

Pan Roasted Spottail Bass
Potato Gnocchi, Wild Ramps, Smoked Mussel Chowder -30

DESSERTS
Strawberry Rhubarb Shortbread, Mascarpone Cream -8
Brioche Donuts with Caramel -8
Cocoa Profiteroles, Huckleberry Gelato -8
Dessert Trio – A Taste of All Three -12

French Press Regular and Decaf
-6.00 small | -12.00 large
Espresso Regular and Decaf -2.50 sng | -3.50 dbl
Cappuccino Regular and Decaf -4.50

Bricco del Sole Moscato d’Asti DOGG -9.50
Echeverria Sauvignon Blanc Late Harvest -9.50
Vinedo de los Vientos “Alcyone” -10
Casa Santa Eufemia Reserva Especial Blanco -16

MNEU CHANGES DAILY
THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS REDUCES THE RISK OF FOODBORNE ILLNESS

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STARTERS

Artisan Green Salad
Roaring Forties Blue Cheese, Roasted Pear, Prosciutto, Aged Balsamic, Extra Virgin Olive Oil -12

George’s Bank Diver Scallops
Grilled Applewood Bacon, Pomegranate, Black Garlic Chimichurri -12

Tuna Tar Tar
Cracked Bulgar, Pickled Cucumber, Harrisa -13

Pork Belly “Loco Moco”
Fried Rice and Oyster, Quail Egg, Avocado,
Red Rooster Sauce -14

Hudson Valley Foie Gras
Seared Foie Gras, Foie Stuffed Cabbage, Leek and Duck Croutons, Gooseberry Jam -16

ENTRÉES

All Natural Rib Eye Steak
Spring Garlic Potato Hash, Swiss Chard, Fried Hen Egg, Green Peppercorn Brandy Sauce -42

Australian Lamb Rack
Eggplant “Fettuccini,” Asparagus, Bacon, Pearl Onions, Cucumber and Goat Yogurt Raita -36

Braised Beef Short Ribs
Polenta Cremelata, Tuscan Kale, Stuffed Squash Blossoms -28

Double Cut Berkshire Pork Chop
Vanilla Scented Japanese Potatoes, Maple Glazed Carrots, Tasso Ham and Black Eyed Pea Vinaigrette -30

Smoked Chicken Ravioli
Creamless Creamed Corn, English Peas, Sticky Tomato, Pea Tendril Salad -22

Pan Roasted Spottail Bass
Potato Gnocchi, Wild Ramps, Smoked Mussel Chowder -30

DESSERTS
Strawberry Rhubarb Shortbread, Mascarpone Cream -8
Brioche Donuts with Caramel -8
Cocoa Profiteroles, Huckleberry Gelato -8
Dessert Trio – A Taste of All Three -12

French Press Regular and Decaf
-6.00 small | -12.00 large
Espresso Regular and Decaf -2.50 sng | -3.50 dbl
Cappuccino Regular and Decaf -4.50

Bricco del Sole Moscato d’Asti DOGG -9.50
Echeverria Sauvignon Blanc Late Harvest -9.50
Vinedo de los Vientos “Alcyone” -10
Casa Santa Eufemia Reserva Especial Blanco -16

MNEU CHANGES DAILY
THOROUGHLY COOKING MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS REDUCES THE RISK OF FOODBORNE ILLNESS

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In the picturesque seaside village of Taormina, Sicily it seems as though time has stood still. Ancient churches and Greco-Roman influences fill the cobblestone street while clementines & lemons grow wild up the brick buildings. Sicilian children play soccer in the piazza while tourists sip caffe con panna overlooking the Mediterranean.  But the largest thing you will notice as you climb twisting road into town is Mt. Etna.

Mt. Etna is the largest active volcano in Italy and its volanic ash creates fertile soil, a perfect addition to an emerging wine region. At 2t, one of our favorite wines on the list includes the 2008 Passopisciaro direct from the slopes of Mt. Etna, high above the town of Taormina.

Winemaker, Andrea Franchetti created his vineyard on the north side of Mt. Etna, in the town of Castiglione di Sicilia.Thanks to the high altitude, old vines and rich soil, Andrea Franchette was able to produce the award winning wine, Passopisciaro. Nerello Mascalese is the grape, brilliant ruby color, perfume of great elegance, with that extraordinary, mineral depth that characterizes the great wines of Etna.

Passopisciaro 2008 recently recieved 93 points from Wine Advocate, "The 2008 Passopisciaro emerges with gorgeous textural richness in its elegant, silky tannins. Despite its considerable concentration, the wine literally floats on the palate with layers of perfumed red fruits. Everything is perfectly balanced in this harmonious, utterly impeccable wine."

 Passpisciaro 2008 is currently available on our wine list at $90 per bottle. There is a limited supply available so please join us soon. Ciao Ciao!

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Summer is here at last and the farmers' markets are in full swing. We have been lucky enough to host our very own farmers' market at The Market at Hartford 21 every Wednesday afternoon from 3pm to 6pm.  We have some great relationships with local farmers as they supply most of the produce at 2t, but now every week we have a chance to meet farmers from all over the state. That's where we stumbled upon a very special piece of produce you don't often see, meet the Lemon Cucumber.

A lemon cucumber is not exactly what is sounds like. Don't expect a tart taste from these citrus shaped vegetables. Lemon cukes are an heirloom vegetable named for their yellow color and size. Considered to be slightly sweeter than the traditional cucumber, they are a perfect addition to a salad with their vibrant yellow color.

Thanks to our new friend Charlie Lessman from The Community Farm of Simsbury, we are lucky enough to have a plentiful supply of lemon cucumbers this season. This week we are loving lemon cucumbers in our Starlight Garden Salad with local artisan greens, shaved radish, rainer cherries, and a stone fruit dressing. Visit us soon to try our new favorite ingredient.

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Fiddleheads: a fabulous fern. Well, that may not be the exact definition but that's how we like to describe them. Short and sweet…not unlike their taste coincidentally. Technically speaking however the fiddlehead, a spring delicacy, is the young coiled leaves of an Ostrich fern. Timing is essential when it comes to fiddleheads. They have a very short season when they can be harvested or often times foraged in nature, from about early April to Late May. If left untouched they will become a full grown fern leaf. 

At the restaurant we love to serve fiddleheads simply prepared as a component of a main entree. This week we served this delicate spring green with our Pineland Farm’s New York Strip over a Potato Gnocchi with Ramp and Summer Truffle Vinaigrette. However we also enjoy this preparation of fiddleheads alongside one of our other spring favorites, last weeks ingredient, the Morel Mushroom.

FIDDLEHEAD FERN AND MOREL MUSHROOM RAGOUT

adapted from Emeril Lagasse

INGREDIENTS:

1 1/2 pounds fiddlehead ferns

2 shallots, minced

4 tablespoons unsalted butter

2 sprigs fresh thyme

1/2 pound fresh morels, trimmed and rinsed well

2 cloves garlic, minced

3/4 cup chicken stock

1/2 cup heavy cream

1 tablespoon chopped chives

1 tablespoon chopped parsley

Salt and pepper

Parmesan curls, for garnish

DIRECTIONS:

In a saucepan, bring 1 1/2 quarts of salted water to a boil. Add fiddleheads and return to a boil. Using a slotted spoon, transfer fiddleheads to an ice bath and chill. Drain and pat dry, removing as much of the outer brown, tissue-like membrane as possible.

In a skillet saute shallots in butter until softened, about 2 minutes. Add thyme, morels, and garlic and continue to cook until morels have softened and given up their liquid, about 3 minutes. Continue to cook until almost all liquid is evaporated, about 2 more minutes. Add chicken stock and cook until reduced by half. Add fiddleheads and cook 2 minutes, add cream, chives, and parsley, and season with salt and freshly ground black pepper, to taste. Serve immediately, garnished with Parmesan curls.

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Although it has not been very warm these days, I must remind you that Spring is technically in season. Besides that fact that the snow is melted and pretty soon we might be able to turn off our heat. It also means many great things for us in the food industry like fiddleheads, softshell crabs and one of my favorites rose. Not to say that rose is only for the warm weather, its a great choice year round. However there is something to be said for drinking a crisp, cold glass of dry rose on a warm patio while working on your sunkissed glow. Throw in some sweet kumamotos and some briney bluepoints and you have yourself a nice little afternoon. 

That's why we are excited to be one of the only places in Connecticut to be serving Robert Sinskey Vin Gris of Pinot Noir. From the Los Caneros region of Napa Valley these grapes are grown on certified biodynamic and organic vineyards. This European style dry rose offers notes of berries and herbs and finishes with crisp aromas of strawberry, cranberry and watermelon.  A refreshing and pleasing addition to any meal and with our ever changing daily menu rest assured there will always be something different and exciting to pair with this pleasant wine. Cheers!

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