The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1285484
efore the first course, we were brought a small gi from the kitchen; also known as the amuse bouche. is small bite is served as a way of "amusing" the palette. e small plate featured two shishito peppers—known for their sweet flavor with a slight kick— accompanied with a tangy beurre blanc sauce. is duo curated the perfect balance of savory and sweet. A small bite that definitely amused our taste buds; having us on our toes for what was to come. e first course was a charcuterie board complete with all the works. e thinly-sliced cured meat consisted of the coppa and lonza—charcuterie made from pork shoulder and boneless pork loin. Next to the meat is a homemade ricotta cheese, made fresh every morning and slightly drizzled with honey produced from the hives in their field. Blocks of parmesan cheese, nestled in the corner to add that hint of sharpness and the house made pickles for a little acidity. eir local bread served as a base for all the goodies on the board. e crispness of the bread followed by the creamy, light ricotta and then finished off with the umami of the cured meat served as the best combination to start the dinner off with. A colorful dish awaited us in the second course. Fresh burrata cheese centered the plate surrounded by these beautiful heirloom tomatoes—homegrown in twelve varieties in their garden this season. Topped with their local bread and basil, then dressed with olive oil and a balsamic reduction. e mixture of the flavors and textures made for another course that did not disappoint. is light and airy course prepared us for the main dish. V U E N J . C O M 154