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

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