Take Home Menu for week of 12.01 – 12.07 

December 1, 2009 | posted by AKW Jay

St. Lucy’s Red Chili Pasta and Chickpea Soup
Sicilian soup of red chili spiced chickpeas and macaroni finished with honeyed stewed onions and fresh parsley   6/10

Louisiana Style Red Beans and Rice
Red beans braised with smoked ham hocks, bell peppers, onions and spices and served with white rice and a splash of Tobasco sauce   8

French Thyme Roasted Root Vegetable Pot Pie
Roasted Parsnips, Potatoes, Carrots, Celery and Onions in a creamy French thyme and Turkish chili bechamel baked in buttery pie dough   8

Pork Rilletes with Pickled Watermelon
Confit of pork leg with onions and spices accompanied by allspice, fennel, and mustard pickled sweet watermelon rind   7

Beaujolais Braised Pork with Preserved Lemon and Broccoli Rabe
Pork leg braised in this season’s Beaujolais with tomatoes and fresh herbs served with sauteed broccoli rabe with preserved lemon and garlic   9

Petite Blackberry Raspberry Pies
Michigan blackberries and raspberries stewed with sugar and vanilla in buttery pie dough   8