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

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