Take Home Menu for week of 12.08 – 12.14 

December 8, 2009 | posted by AKW Jay

Winter Vegetable Minestrone Soup
Potato, carrot, onion, cabbage and squash gently stewed in a tomato-garlic broth with semolina noodles   5/8

Jalapeno Cheese Grits
Stoneground grits simmered with diced jalapenos and onions then finished with cream cheese and honey   5

Handmade Red Wine Braised Pumpkin and Short Rib Pasties
Flaky butter dough filled with red wine braised beef short rib, pumpkin, carrot, potato, rutabaga, turnip and onion. A Michigan favorite!   8

Lemon Pepper Roast Chicken with Creamed Spinach and Egg Noodles
Lemon and cracked black pepper roast chicken over egg noodles topped with garlic creamed spinach and pan drippings   9

Ancho-Garlic Braised Pork Enchiladas with Red Chili Rice
Pork shoulder slow braised with ancho, garlic and onions then rolled in Detroit’s own Mexican Village corn tortillas with queso blanco. Served with spicy red chili rice   8

Agrodolce Poached Pears with Walnut Bars
Petite Sekel pears poached in cinnamon and clove spiced agrodolce syrup served with brown sugar walnut bars   6