Take Home Menu for week of 10.06 – 10.12 

October 6, 2009 | posted by AKW Jay

Ham and Split Pea Soup
A classic soup made with ham, carrots, onions and tender split peas   5/9

Butternut Squash, Green Chili and Toasted Pumpkin Seed Salad
Roasted fall squash with fire grilled green chili’s and toasted pumpkin seeds   7

Spinach, Red Onion and Feta Schiacciatina
Wilted baby spinach tossed with sautéed onions, red pepper flakes and feta cheese then baked until golden in a yeasty dough   6

Honey Glazed Ham with Russian Kale and Thyme Roasted Potatoes
Honey and black pepper glazed roast ham over brown sugar braised kale and onions accompanied by thyme roasted potatoes   9

Ancho Beef Stuffed Chilies with Sweet Corn Pudding
Roasted poblano chili’s stuffed with beef, garlic, onions and queso blanco. Served with a sweet corn a pudding   9

Lemon Bars on Brown Butter Shortbread
Fresh lemon curd baked on a layer of buttery shortbread   4