Take Home Menu for week of 10.27 – 11.02 

October 27, 2009 | posted by AKW Jay

Roasted Pumpkin and Red Chili Soup
Puree of pumpkin, carrots, and leeks in a roasted chicken stock finished with sriracha and toasted green pumpkin seeds   6/9

Beet and Potato Salad with Dijon Vinaigrette
Fall salad of thyme roasted fingerling and redskin potatoes tossed with sliced red beets and crisp bacon.  Served with a dijon vinaigrette   7

Lemon Pepper Roasted Pork Loin with Cheddar Cheese Polenta and Braised Kale
Lemon and black pepper rubbed pork loin with creamy cheddar cheese polenta and tender braised kale   9

Garlic and Lemon Slow-Roasted Turkey Breast with a Fall Vegetable Hash and Peppered Cranberries
Garlic and lemon marinated turkey breast with roasted rutabaga, potato, pumpkin, red onion and a black pepper-cranberry compote   10

Savory Mushroom, Onion and Sage Bread Pudding
Pan roasted mushrooms sauteed with sherry, garlic, sage and baked with buttermilk bread, eggs and cream   6

Brown Sugar Pineapple Upside Down Cake
Honey, rum and vanilla spiced pineapple upside down cake   5