Wednesday, November 26, 2008

Flora among the fauna

We have flowers now. Yes! Fair trade roses from Ecuador, Amaryllis and Ranunculus (totes, dude!), all manners of bouquets. All of this from Lisa Waud of Pot & Box. Come in, take a look, a sniff, a rose.

Until you do, go visit her at htp://

Tuesday, November 25, 2008

Menu for 11/25-12/1

Happy Thanksgiving Everyone!

Soup: Butternut Squash with Crème Fraiche, Sage and Allspice - $6/10

Pureed leek, carrot and roasted butternut squash soup. Finished with crème fraiche, fried sage and ground allspice

Charcuterie: Proscuitto and Herbed Polenta Terrine - $7

Buttery herb and onion polenta intermixed with chopped proscuitto, French sauccison sec and black pepper soppressata

Salad: Savory Stewed Green Lentils with a Seared Crimini and Shitake Mushroom Hash - $8

Savory fricassee of mushrooms, shallots and garlic folded into tomato and sage scented lentils

Entrée: Honey Ginger Braised Duck leg with Raisin and Almond Couscous $13

Cinnamon, ground ginger, lemon zest and black pepper cured duck legs braised in a honey, ginger, stock served over cinnamon, orange blossom, raisin almond couscous

Side: Michigan Candied Yams - $5

Classic brown sugar and butter braised yams

Dessert: Maple Bourbon Pecan Pie- $6 by the slice or $30 for a whole pie

Traditional maple bourbon pecan pie baked in flaky homemade pastry dough

Friday, November 21, 2008


Yes, we have pizza! From TR Durham (that name again) down the block. Pizza to go, all set up for your oven. About 8 minutes at 425F and then deliciousness ensues. Bacon and stuff, Braised Duck and stuff. $20 for a 10" pizza.


Tuesday, November 18, 2008

Menu for this week (11/18-11/24)

Soup: Minted Split Pea Soup with Shallot and Smoked Ham Hock 6, 10

Salad: Warm Roasted Pumpkin and Chickpea Salad with a Lemon-Garlic Tahini Dressing 7

Side: Steamed Baby Bok Choy, Mandarin Orange Supremes and Tracklements Smoked Salmon with a Sesame-Ginger Vinaigrette 8

Charcut: Pork and Chicken Liver Country Pate with a Golden Raisin Compote, Cornichons and Greens 10

Entree: Seared Pork and Veal Lion’s Heads with Mushroom Soy Braised Cabbage and Steamed Jasmine Rice 10

Entree: North African Spiced Braised Chicken with a Spicy Preserved Lemon and Green Olive Potato Salad 11

Dessert: Shaker Style Lemon Pie with Flaky Homemade Crust and Clotted Cream 6