Menu For The Week of April 2nd
This Week's Theme: "Round The World"Bhartha Style 'Gyoza' Shaped Ravioli Smokey eggplant caviar with Indian spices in a tomato, garlic and ginger curry sauce. $9 per portion Puree of Yukon Gold and Leek Soup Onions, leeks, celery root and Yukon gold potatoes simmered in a veggie broth. This is a very light version of the classic vichyssiose soup. Serve it hot or chilled $10 per quart (2-3 servings) Cupid's Favorite Salad Blood orange segments, pomegranate seeds, garam marsala scented candied pecans, shaved Reggiano Parmigania cheese with baby greens in a citrus-pomegranate salad dressing. We ran this salad on Valentine's day and it was well received. If we have trouble finding pomegranate's we might substitute dried cranberries, which still makes for a tasty salad $8 per portion Mushroom and Veggie Romano Cheese Gnocchi Russet potato, Italian parsley and Romano cheese gnocchi with sautéed mushrooms, leeks, asparagus and zucchini in a light pesto flavored vegetable broth $14 per portion Butter-less Chicken Picatta Chicken medallions lightly sautéed and served with a lemon, caper and Italian parsley flavored jus lie (lightly thickened sauce with arrowroot). Served with risotto and house veggies $16 per portion Linguine Gogootz This is a twist on a classic dish usually made with zucchini and potatoes. We are going to make it with sautéed garlic, organic baby spinach, broccoli and garbanzo beans with basil, olive oil and Romano cheese. Tasty and filling. One of our favorite pastas. We usually eat this pasta once a week at home $14 per portion Santa Maria BBQ Most meat in Santa Maria, CA is slowly smoked over California red oak and the smell and taste is intoxicating. We marinate, then slowly smoke tri-tip of beef, then slice it and serve it with pinto beans, fresh tomato salsa and large pieces of garlic bread. A very tasty take on steak and a great example of the best of American regional food $16 per portion Fresh Halibut And Maine Scallops Sautéed halibut with a few sautéed Maine 'dry pack' scallops with shallots, leeks, carrots and zucchini in a light thyme and parsley broth. Dry pack scallops are the only kind we serve. They are released from their shells, packed up and sent across the country (many scallops are placed in a solution including lye which opens the cell walls and allows processors to add water to the weight of the scallop). They cost more but, we think, they are the only way to go. Combine them with wonderfully fresh halibut and we should have a winner on our hands $26 per portion Individual Ricotta Cheese Cakes Wendy has been cooking up a storm lately and these ricotta cheese cakes are delightful. Low fat ricotta cheese, eggs, lemon and vanilla baked in a crumbly fennel-biscotti crust and served with a little creme fraiche and berry compote $6 each House Veggies: Something Good To Be Announced (Definitely something green...and...?)
