February’s Take Home Menu 

February 1, 2010 | posted by AKW Jay

Beetroot and Bengali Black Cumin Soup
Beet, potato and onion soup spiced with Bengali black cumin seeds. Finished with red wine vinegar, yogurt and chopped parsley   6/9

Kuwaiti Spiced Butternut Squash Soup
Olive oil roasted butternut squash pureed with onions, carrot and freshly toasted cumin, coriander, cardamon and cinnamon  

Acorn Squash and Chickpea Salad with Tahini Vinaigrette
Acorn squash roasted with allspice and garlic then tossed with chickpeas, fresh parsley, red onion, lemon zest and a lemon tahini vinaigrette   8

Syrian Eggplant & Pomegranate Fattouch
Caramelized pan roasted eggplant tossed with slice cherry tomatoes, green onions, fresh mint and pomegranate seeds.  Topped with baked pita and pomegranate vinaigrette   9

Grilled Tandoor Chicken Legs with White Wine Braised Potatoes
Amish chicken legs rubbed with our own tandoor spice and yogurt , slow grilled and served with white wine and coriander braised potatoes   10

Honey and Chili Rubbed Pork Shoulder with Butter Braised Polenta
Slow roasted honey, chili and garlic rubbed pork shoulder with butter braised stone ground polenta   9