Take Home Menu for week of 06.30 – 07.06 

June 30, 2009 | posted by AKW Jay

Broccoli Soup with Garlic and Olive Oil
Tantre Farm’s broccoli sautéed with onions, garlic and cascabel chilies then simmered in a light vegetable stock and finished with a touch of half and half, croutons and parmesan cheese   5/8

Eggplant, Zucchini and Yellow Squash Ratatouille
A classic dish! Eggplant, zucchini, squash and tomato stewed with olive oil and herbs   5

Zucchini with Basil Mint and Toasted Pita
Crisp slices of zucchini marinated in olive oil, lemon juice and black pepper then tossed with torn mint and basil and served with toasted pita chips   6

Orange Confit and Thyme Pork Loin with Roasted Peaches
Pork loin rubbed with confit of orange, lemon, honey and fresh thyme then roasted until rosy pink and served with roasted peaches tossed with melted butter   9

Chicken Fricassee with Fresh Fava and Oyster Mushroom Hash
Red chili rubbed chicken braised in white wine and garlic served alongside sautéed favas, sugar snap peas, oyster mushrooms and potato   9

Dulce De Leche Flan
Homemade vanilla and sherry scented dulce de leche flan with burnt sugar caramel   6