Take Home Menu for week of 11.03 – 11.09 

November 3, 2009 | posted by AKW Jay

Wild Mushroom and Potato Soup
A delicious fall soup made with wild mushrooms, potatoes, sherry and cream   6/9

Rosemary and Tomato Braised Potatoes
Yukon gold potatoes braised in a rosemary and garlic tomato sauce then finished with chopped capers and fresh parsley   6

Orange, Garlic and Chili Braised Pork Shoulder with Creamy Grits
Slow braised orange and garlic pork shoulder with creamy butter grits   9

Pancetta Wrapped Chicken with Caramelized Root Vegetables
Pancetta and sage wrapped chicken breast over a bed of caramelized carrots, celery and onions finished with honey and thyme   8

Roasted Butternut Squash and Wild Rice Salad
Pan roasted butternut squash tossed with smokey wild rice and green onions. Accompanied by a sweet chili vinaigrette   7

Michigan Pear Clafoutis with Brandy and Orange
Michigan pears bakes in a brandy-orange custard with toasted almonds   5