Menu For The Week of April 23rd
This Week's Theme: "April Favorites"Spanikopita Organic baby spinach, sauteed with garlic and finely diced, laced with liberal amounts of french feta cheese, wrapped in gossamer thin slices of phyllo dough and baked until crisp. These are sent to you either baked or unbaked and frozen, so you can pull them out for a quick appetizer another day. (Please specify when you order) Pop them into a pre-heated oven and you will have a delicious, home-made, classic, Greek appetizer. Enjoy! $9 per portion Smokey Eggplant and Tomato Puree A light, vegan, tomato soup made with garlic, onions, leeks, carrots, celery root and fresh tomatoes in veggie stock and finished with some smokey eggplant caviar. Served with pesto yogurt. $11 per quart (2-3 servings) Spring Spinach Salad Baby organic spinach, crispy Yukon gold potatoes, fresh artichokes with shaved Reggiano Parmigania in a citrus vinaigrette $8 per portion Classic Baked Penne Pasta Baked penne pasta layered with our marinara sauce and our ricotta/mozzarella cheese mix. This dish is kind of like lasagna without all of the [law] and order. Instead of nicely layered and orderly lasagna, you never know what combination will be revealed in your next bite. A Caron family favorite. $13 per portion Garlic and Thyme Marinated Grilled Scallopini of Chicken Marinated breast of chicken is lightly grilled and added to a light sherry and basil sauce with sautéed polenta rounds, caramelized onions and crimini mushrooms. This easy to serve dish is great to spoon into a warm, generously-sized soup plate and let the family attack the earthy and sophisticated flavors. $16 per portion Smokey Shallot and Dried Cherry Stuffed Roast Pork Barbeque This week we are going to stuff the middle of the roast with roast shallots and dried cherries, then slowly smoke it, and serve it with our spicy sweet barbecue sauce, pecan and apricot corn bread stuffing and house veggies. This dish does not need the cherry stuffing, perhaps, but we really liked how this dish tasted last week and I thought 'if it ain't broke, I should fix it,' so I added the cherries :-) $16 per portion Sautéed Bluenose Bass Carciofo Sautéed Bluenose bass with fresh artichokes, zucchini and crimini mushrooms in a light fish fumet based sauce on a sautéed risotto cake. This dish celebrates spring with a tip of the hat to baby artichokes and it adds a little textural interest with the risotto cake. $24 per portion Lemon Cake With Lime Yogurt Sauce A dense and moist lemon cake with just the right 'pucker to sweet' ratio and for some additional 'pucker to sweet' Wendy has whipped up a lime yogurt sauce to complement it. $6 each House Veggies: Something Good To Be Announced (Definitely something green...and...?)
