Take Home Menu for Week of 09.08 – 09.14 

September 6, 2009 | posted by AKW Brendan

Lentil Soup with Bacon Herb Croutons
Green lentils stewed with carrots, celery and onions then topped with crispy bacon and thyme scented croutons   5/8

Roast Chicken with Smashed Potatoes and Black Olive Tapenade
Lemon and black pepper roast chicken accompanied by smashed potatoes and a kalamata and caper tapenade   9

Herb Braised Fresh Bacon with Samfaina and Salsa Verde
Thyme and oregano rubbed pork belly braised then sliced and served on a bed of red peppers, zucchinis and summer squash. Finished with parsley, oregano and garlic salsa verde   9

Savory Mushroom Bread Pudding and Mixed Salad
Oyster and button mushroom bread pudding seasoned with fresh thyme and nutmeg over mixed green salad   8

Majorcan Summer Salad
Traditional Majorcan salad of sliced sweet red and green peppers, tomatoes, and green onions tossed in muscatel vinegar and garnished with pan roasted padrón peppers   7

Golden Raisin Rice Pudding
Cinnamon and lemon rice pudding topped with sherry soaked golden raisins and drizzle of honey   4