Menu For The Week of February 26th
Click Here To Receive Weekly EmailsThis Week's Theme: "Sunny Mediterranean"
Greek Shared Appetizer Plate This dish has a little bit of everything we really like, hummus, baba ganoush, tabouli, tatziki, Bulgarian feta cheese, lemon-rice and pine nut dolmades, Kalamata olives and pita bread $16 will feed two as an appetizer Vegan Veggie Lentil Soup Vegetable stock, olive oil, garlic, leeks, celery root, carrots, tomatoes and potatoes with brown lentils. This healthy soup will warm you up whether you are just getting home from work, or fortunate enough to be coming in from the ski slopes $10 per quart (Serves 2-4) Winter Citrus Salad Baby greens, candied walnuts, gorgonzola cheese, grapefruit sections, red onion in a cumin and cardamon scented citrus vinaigrette $7 per portion Root Veggie Stew Onions, carrots, celery root, leeks, parsnips, turnips and golden potatoes stewed with veggie stock, red wine and a hint of lemon and marjoram. Served with cardamon brown rice or cinnamon scented couscous. This veggie stew will pair perfectly with one of the lighter red wines you have hanging around in 'the cellar' $12 per portion Roast Chicken With Lentil and Gnocchi Broth Roasted thyme and garlic marinated chicken with sweet potato gnocchi and baby lentil stew. This hearty dish is just the right thing after a day on the slopes. $16 per portion Moroccan Braised Beef Braised shoulder of beef in a cumin scented broth with tomatoes, carrots, apricots, olives, garbanzo beans and a dash of red wine. Served with cardamon brown rice or cinnamon scented couscous. $18 per portion Grilled Artic Char With Eggplant Caviar And Sautéed Polenta This dish is a favorite of mine. It is usually made with salmon but we are substituting Artic Char, a member of the salmon family. Marinated and lightly grilled, served with a spicy tomato sauce on smoky eggplant caviar and sauteed romano-cheese and Italian parsley polenta. $22 per portion
