Take Home Menu for week of 04.28 to 05.04 

April 28, 2009 | posted by AKW Jay

Orange Lentil, Carrot and Coconut Soup
Masala spiced carrots, onions and garlic simmered with orange lentils and coconut milk then finished with fresh parsley and honeyed yoghurt 5/8

Green Mango, Watermelon and Orange Salad
Fresh fruit salad of tart green mango, juicy watermelon and navel oranges tossed with fresh lime juice and Michigan honey 6

French Lentil, Tomato and Fennel Salad
Salad of petit French lentils, chopped fennel and onions with lemon zest and fennel lemon vinaigrette and sliced grape tomatoes 5

BBQ Pork Turnovers with Pickled Tomato and Roasted Corn Relish
Tomato and allspice braised pork shoulder filled turnovers baked until golden brown and served over roasted fresh corn and scallions with pickled tomato and green chilies 9

Rare Black Pepper Orange Beef with Grilled Asparagus and Roasted Potatoes
Thick slices of black pepper rubbed grilled beef accompanied by grilled asparagus spears and roasted red potatoes. Served with a an orange quince sauce 10

Spring Vegetable Lasagna
Fresh baked lasagna of green peppers, zucchini, mushrooms and onions finished with home-made tomato sauce and fresh mozzarella 9

Buttermilk Blueberry Buckle 3.50