WEEK OF JUNE 17th, 2013 MENU 2 Monday, Tuesday, and Wednesday Choices ROASTED SALMON PESTO – ADD $3.00 A fresh salmon fillet topped with fresh basil pesto and then roasted. Served with organic pasta and local, seasonal vegetable. CHICKPEA CURRY - VEGETARIAN Organic chickpeas and sweet onions simmered in slightly spicy curry gravy. Served over steamed Sona Masoori rice. ANLIU’S CHINESE MEATBALLS Hormone/antibiotic free ground turkey blended with fresh ginger, garlic, and scallions then simmered in a fragrant broth made with stock, lemongrass, and fresh greens. Served over steamed Sona Masoori rice. WEEKLY ADVENTURE Chef’s choice! We pick from the freshest, most interesting ingredients we find this week! How adventurous are you? STICK BOY BREAD CO. FRENCH TOAST AND EGGS Locally made bread (daily choice) dredged in our local, free range egg custard (1 SLICE) and pan fried in organic, unsalted butter. Served with real maple syrup and 2 local free range scrambled eggs. SALSA SCRAMBLE Local free range eggs (2) scrambled with natural cheddar cheese. Served with herb roasted sweet potatoes and a side of fresh salsa. CHICKEN HASH Hormone/antibiotic free chicken breast, roasted potatoes, and local seasonal vegetables pan roasted and topped with natural cheddar cheese. SALMON SCRAMBLE Local free range eggs (2) scrambled with roasted salmon fillet and feta cheese. Served with herb roasted sweet potatoes. WEEK OF JUNE 10th, 2013 MENU 2 Thursday and Friday Choices DRY SPICED CHICKEN AND FIGS Hormone/antibiotic free chicken thighs seasoned with cinnamon, cumin, and coriander then simmered in a rich stock made with vegetables and figs. Served over steamed Sona Masoori rice. BANANA NUT PANCAKES AND EGGS Our organic, multigrain pancake (1) infused with bananas and local pecans. Served with lean, pork sausage patty, scrambled local free range egg, and real maple syrup. COOL SUMMER PASTA Organic pasta, local seasonal vegetables, chicken breast and herbs tossed with balsamic vinaigrette. EGGS OVER HASH 3 local free range eggs served over a sweet and new potato and onion hash. VOODOO PULLED PORK AWARD WINNING Hormone/antibiotic free pork loin slow roasted for 10 hours and then topped with our secret sweet and spicy Voodoo glaze. Served over mashed, local sweet potatoes and with a local, seasonal vegetable. Please note, while we always try to stick to the menu exactly, Mother Nature does not always cooperate! We will make ingredient substitutions as needed!
Posted on: Thu, 06 Jun 2013 18:12:46 +0000
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