Take Home Menu for week of 05.27 – 06.01 

May 27, 2009 | posted by AKW Jay

Ancho Chili Potato Corn Soup
Fresh white corn, green cabbage, onions and ancho chilies sautéed with oregano and yukon potatoes and simmered in a sherry enriched pork and tomato stock. Garnished with pickled green cabbage, red radish and jalapenos   5/8

Red Chili Rubbed Braised Pork with Tomato Rice
Braised chili rubbed Berkshire pork shoulder pulled and tossed with vinegar, ancho and cascabel chilies. Accompanied by tomato and green pepper rice finished with pickled tomatoes and fresh cilantro   9

Tomato, Squash and Green Bean Salad
Sautéed summer squash tossed with tomatoes and green beans and drizzled with a toasted cumin vinaigrette and fresh oregano   7

Garlic Rubbed Grilled Chicken Salad
Paprika, garlic and black pepper rubbed grilled chicken breast with crisp romaine lettuce, cherry tomatoes and scallions   8

Four Bean and Fresh Herb Salad
A tender salad made with pinto beans, white beans, navy beans and kidney beans. Finished with cilantro, parsley and tomatoes   6

Pineapple-Coconut Bread Pudding
Toasted challah bread baked with fresh pineapple, cinamon and a coconut milk custard   6