Menu For The Week of March 12th
This Week's Theme: "Pomodoro Classics With A Few Dishes From Ireland"Roast Chicken and Mushrooms On Sautéed Polenta Roast chicken, sautéed mushrooms, toasted pecans with a Marsala demi-glace on sautéed polenta. This classic Pomodoro dish was the favorite non-seafood appetizer. $10 per portion Pomo House Salad (Winter Version) Baby greens and green leaf lettuces with home-dried tomatoes, Kalamata olives, Asiago cheese with red wine and basil vinaigrette $5 per portion Veggie Pasta Rollas These lasagna noodle rollups stuffed with grilled zucchini, eggplant, sautéed mushrooms and roasted red peppers mixed with ricotta and mozzarella cheese and baked with our Marinara sauce took the place of lasagna ot Pomodoro. Much faster to heat but still retaining that 'baked' pasta flavor. You will be looking for a nice Chianti to share with this dish $14 per portion Sautéed Chicken And Spinach Fettucine Perfectly browned garlic, sautéed breast of chicken, organic baby spinach with olive oil, a splash of water, a touch of hot pepper tossed with fresh Fettucine noodles and topped with Pecorino Romano cheese. This very light version is a crowd pleaser and you feel healthy eating it. $15 per portion Grilled And Braised Flank Steak Pomo2Go Marinated and grilled flank steak over California oak with a home-dried tomato, mushroom and roasted garlic demi-glace with garlic mashed potatoes and this week's house veggies. $18 per portion Seared Artic Char Pomodoro This dish was the most popular dish at Pomodoro but we made it with salmon. Artic Char is a beautiful red salmon like fish (same family) that is wild and in-season. We sear it in a sauté pan until crisp on one side, then place it on a mound of garlic mashed potatoes and top it with a fresh basil scented Marinara sauce. This dish is served with this week's house veggies $22 per portion Corned Beef And Cabbage Slowly poached corned brisket of beef with pickling spices, large cabbage wedges and red new potatoes served with a horseradish bechamel sauce and a mustard cream sauce. We've been making it this way for over 20 years and we couldn't let St. Patty's Day pass without eating this dish. It heats up really well and tastes great the next day. Or you can grind up the corned beef and spuds and make some excellent corned beef hash for brunch. $14 per portion Irish Lamb Stew Aussie shoulder of lamb with celery root, carrots, onions, new potatoes, a bottle or two of Guiness Stout make a hearty stew that will have you yellin' Erin Go Bragh or maybe just rooting around the basement looking for a few more Harp lagers. Comes with Irish soda bread. $17 per portion This Week's Fixin's: Mexi-Brown Rice, B's Tasty Pinto Beans and Sautéed Platanos
