Take Home Menu for week of 11.17 – 11.23 

November 16, 2009 | posted by AKW Jay

Creamy Potato Leek Soup
A creamy puree of leeks, yellow onions, red onions and potatoes   5/9

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

Confit of Fingerling Potato Salad with Soffrito Vinaigrette
Fingerling potatoes poached in thyme and garlic infused duck fat then tossed with sliced radicchio, parsley roasted red pepper soffrito   6

Slow Braised Pork Ragout with Sage and Brown Beans
Pork shoulder braised in tomato, onion and garlic served over brown beans with fried sage leaves   9

Lemon and Black Pepper Roasted Turkey Breast with Wild Rice Stuffed Squash
Garlic, lemon and black pepper roasted turkey breast with Minnesota black and brown wild rice stuffed acorn squash   10

Lemon Yogurt Cake with Candied Mint Leaves
Lemon scented Greek yogurt custard cake drizzled with orange syrup and garnished with candied mint leaves   3