Take Home Menu for week of 10.13 – 10.20 

October 13, 2009 | posted by AKW Jay

Romanesco Cumin Soup
Onions, garlic and romanesco florets sautéed in cumin chili butter and finished with pickled florets   5/8

Caramelized Fennel and Grape Salad
Sautéed fennel tossed with sliced grapes over a bed of mizuna, bibb, and beet greens and dressed with a toasted fennel seed and red wine vinaigrette   6

Turkish Spiced Chickpea and Eggplant Ragout
Allspice and coriander spiced tomato ragout of chickpeas, eggplant and onions finished with fresh parsley   7

Sherry and Garlic Braised Beef with Roasted Peppers
Sherry, garlic and paprika braised beef with sweet fire roasted peppers   9

Handmade Potato and Cheese Pierogi
Traditional Ukrainian pierogis made with a sour cream dough and fill with potato and cheddar. Served with butter braised onions   9

Blueberry and Buttermilk Sour Cream Coffee Cake
Late season blueberries baked in a butttermilk, brown sugar and sour cream dough   4