Take Home Menu for week of 10.20 – 10.26 

October 20, 2009 | posted by AKW Jay

Country Ham Hock and Bean Soup
Italian country soup of carrots, celery and onions cooked in smoked ham hock and chicken broth with cranberry beans, chickpeas and fresh herbs   6/10

Shrimp Cakes with Romesco and Roasted Potatoes
Olive oil sauteed shrimp, leek and shallot cakes served over roasted whole potatoes and accompanied by a roasted tomato and almond romesco   7

Sweet Spiced Chicken Rolls with Green Salad and Youghurt Vinaigrette
Cardamon, garlic, and cinnamon spiced chicken baked in puff pastry and served alongside pickled onion and fresh green salad with yoghurt vinaigrette   8

Curried Romanesco and Chickpea Salad with Golden Raisins
Masala spiced chickpeas, romanesco florets, and red onions finished with golden raisins and a curry vinaigrette   6

Mushroom Conserves with Thyme Roasted Potatoes
Shiitake and button mushrooms poached in herb infused extra virgin olive oil with thyme and garlic roasted potatoes   6

Maple Pecan Pie Squares
Maple, bourbon and pecans baked with brown sugar on butter dough   5