Take Home Menu for week of 08.25 – 08.31 

August 25, 2009 | posted by AKW Jay

Tomato, Watermelon and Red Chili Soup
Freshly pureed Michigan tomatoes, watermelon and red chiles. Finished with cilantro and honey   5/8

Tomato and Basil Salad with Toasted Crusty Bread
Our take on the traditional panzanella salad with Michigan tomatoes, fresh basil and a sharp vinaigrette   7

Seared Shrimp, White Bean and Herb Salad
Garlic and lemon marinated shrimp, seared with olive oil and tossed with plump white beans, tomatoes, herbs and onions   8

Southern Style Fried Chicken with Michigan Sweet Corn
Kettle fried dark meat chicken with Michigan sweet corn and a spicy honey drizzle   9

Roasted Red Peppers Stuffed with Zucchini Rice Pilaf and Olive Tappenade
Oven roasted red peppers stuffed with a chili spiced basmati, zucchini and yellow squash pilaf accompanied by lemon kalamata and caper tappenade   8

Blueberries, Blackberries and Dumplings
Michigan blueberries and blackberries baked with lemon, cinnamon and a fluffy butter biscuit crust   5