Take Home Menu for week of 06.09 – 06.15 

June 9, 2009 | posted by AKW Jay

North African Lamb and Spring Vegetable Rice Soup
Cinnamon and chili spiced ground lamb sautéed with red peppers, onions, zucchini, and squash in a tomato Harissa broth and finished with basmati rice and totsoi   5/8

Eggplant Red Chili and Minted Potato Schiacciatina
Sautéed eggplant, tomatoes, capers, red onions tossed with olive oil fried potatoes, mint and pickled red chilies then wrapped in a salted yeast dough and baked until golden   5

Sauteed Spring Vegetable Farfalle
Onion, squash, zucchini, garlic and red peppers sautéed with plum tomatoes, herbs and farfalle pasta   6

Grilled Lemon and Black Pepper Chicken
Lemon and black pepper grilled chicken with squash, zucchini and crisp romaine   8

Green Lentils and Basmati Rice
Gently simmered spiced lentils with steamed basmati rice   5

Blueberry and Strawberry Trifle
Home-made sponge cake soaked in vanilla and lavender scented pastry cream and then layered with strawberries, blueberries and whipped cream   6