Menu For The Week of February 19th
Click Here To Receive Weekly EmailsThis Week's Theme: "Thai Cuisine"
Chicken Larb With Sticky Rice and Lettuce Cups Spicy sautéed chicken seasoned with fish sauce, thai basil, thai chilies, cilantro, with thinly sliced onion and red pepper. Served with sticky rice, romaine lettuce leaves and nuoc mom. $9 per portion Chicken-n-Veggies With Jasmine Rice Balls And Green Curry Soup Roast chicken, onions, carrots, celery root, leeks, with Jasmine rice dumplings and seasoned with a very light green curry, kaffir lime, lemon grass, galangal and finished with cilantro and Thai basil. This soup is hardly authentic but we are big fans of the fresh, zestiness of any soup finished with lime juice, fish sauce, Thai basil and cilantro. The Jasmine rice dumplings add an interesting textural contrast $13 per quart (Serves 2-4) Red Veggie Curry Onions, carrots, Japanese eggplant, 'apple' eggplant, taro, red peppers, tofu and zucchini simmered in coconut milk with spicy red curry paste and finished with Thai basil and cilantro. Served with Jasmine rice $12 per portion Pat Thai Caramelized rice noodles, chopped Mexican white shrimp, sautéed shallots, Chinese chives, garden-grown hot pepper, sautéed tofu, bean sprouts, egg sheet and toasted peanuts in a palm sugar and tamarind-scented fish sauce. Even after stuffing yourself the night before, you will love this classic noodle dish heated up the following day. $13 a portion Beef Panaeng Spicy beef simmered with coconut milk, galangal, kaffir lime and thai basil. This 'over the top' RICH preparation is succulent with a deep beef earthiness offset by spicy green chilies and aromatic Thai basil. Served with Jasmine rice Market Price Poached Red Drum With Lemon Grass Broth Filet of Red Drum (a flaky white fish like Bluenose Bass) poached in a delicate broth of lemon grass, galangal, kaffir lime and Thai basil. This is a subtle dish to be savored by itself one evening. Served with Jasmine rice $22 for a 6 oz portion Vanilla & Star Anise Poached Pear With Lemon Grass Yogurt Peeled Bosc pears poached in a palm sugar, vanilla, star anise and black cardamon syrup, sliced into a fan and served over home-made lemon grass scented non-fat yogurt sorbet. Extremely decadent but NO-FAT. Woohoo! Have two :-) $6 per portion Fixin's This Week: Steamed Jasmine Rice
Need Help Choosing Wines To Pair With These Menus:
Feel free to give Wendy a call. She has some great suggestions for tasty beverages to match with this week's menu. Her phone number is here
SAVE THE DATE:
This Saturday night (Feb 24) is 'OTBN' (Open That Bottle Night) night. This is the night where you look through your wine cellar and pick a bottle or two of those special wines that you have been saving for a special date and rather than continue waiting to drink it, bust it open and start enjoying the grape goodness!
.Links About OTBN Here are couple of random links about OTBN. Enjoy!
Link 1 - Link 2 - Link 3
