lunch @ everyday cook

It was a great run...

2008-06-26T10:51:00.000-04:00

To All Our Lunch Friends:

We are very sad to announce that Lunch at Everyday Cook served its last amazing dish on Saturday, June 21st. The silver lining is that Everyday Wines will continue to go strong, providing you with the best wines from around the world at the best value.

The decision to close Everyday Cook was an immensely difficult one, and it was a decision we held off making as long as possible. The reason we stuck it out as long as we did is our complete and total belief in what our world-class chefs were creating on a daily basis -- a celebration of food unlike anything else available in Michigan.

So, first and foremost, we want to thank our executive chef, Brendan McCall, whose talent, creativity, and passion are going to take him a very long way. Not only was he the heartbeat behind the food at our lunches and private events, he also brought the rest of the amazing kitchen talent together. Chef Chewy Lebnick was the first person Brendan brought on board, and anyone who's been lucky enough to attend one of Chewy's classes or taste his cooking knows that he brought nothing short of a serious commitment to excellence.

Brendan then brought Chef Jay Haamen officially into the fold. Man, talk about an embarrassment of riches. Jay made it three unparalleled chefs under one roof. But what's even more impressive is that Jay's remarkable talent and genuine decency extend well beyond the kitchen. And Brendan also brought us our chef-in-training, Aaron Lindell, whose growth over the last year has been a blast to watch.

We also want to thank Erin Zitka, who managed, oversaw, and coordinated the majority of our private events. Working with the chefs, Erin delivered dinners and parties that many guests from around the world described as on par with the finest they'd ever attended.

Additional thanks to Theo Katzman -- cashier, retail clerk, and busboy extraordinaire who also brought us Jake Merkin, Mike Shea, and Gary Prince; all recent graduates or current students in U of M's music department who've brought an energy to the space that enriched us all.

The final thanks goes to all our customers who became more like family, from the nonprofits we worked closely with to all the people who fought for us and supported us. There are way too many to name, but we'd be remiss if we didn't tip a hat and raise a glass to T.R. Durham.

So, keep an eye on this site and on the Everyday Cook space. We have a couple balls in the air, and we'll see what shakes out.

From Your Friends at Everyday Wines

Saturday, June 21

2008-06-21T10:02:00.001-04:00

Last day, people, so let's do some eating...

White Bean & Bacon Soup $6.50
Cup $4.50

Crispy Soft Shell Crab & Sofrito Salad $18

Pan Seared Rainbow Runner with Honeyed Eggplant & Mint Basil Pesto $17

Chicken & Chorizo Paella with Peas & Roasted Red Peppers $15

Cold Poached Squid & Mussel Salad with Fresh Herbs & Mixed Greens $13

Pork Tenderloin with Quince Aioli & Orange Asparagus Salad $15

Warm Zucchini-Red Onion-Tomato Salad with Toast Points & Parsley Aioli $12

Maple Pecan Pie $6

St. James Almond Tart $6

Friday, June 20

2008-06-20T10:08:00.000-04:00

Vietnamese Beef Pho $6.50
Cup $4.50

Pan Roasted Rainbow Runner with Potatoes, Lemon, & Brown Butter Curry Sauce $17

Panko Fried Soft Shell Crab with Carrot-Citrus Salad & Chili Garlic Sauce $18

Szechuan Peppercorn Crusted Pork Tenderloin with Raw Summer Squash Salad & Ginger-Soy Vinaigrette $15

Eggplant-Red Onion-Mushroom Curry over Basmati Rice $12

Key Lime Pie with Vanilla Bean Whipped Cream $6

June 19, 2008

2008-06-19T10:08:00.001-04:00

Five Spiced Duck Pho with Rice Noodles $6.50
Cup $4.50

Pork Tenderloin and Sesame Coated Asparagus & Shiitakes with Spicy Mustard-Soy Sauce $15

Shrimp & Pork Cakes with Savory Mango Herb Salad $15

Pan Roasted Duck with Rice Noodle-Fresh Herb-Citrus Salad $16

Eggplant and Peas in Red Coconut Curry & Basmati Rice $13

Coconut Pecan Pie with Lime Whipped Cream $6

June 18, 2008

2008-06-18T10:09:00.001-04:00

Coconut-Ginger-Tomato Soup $6.50
Cup $4.50

Creole Mussels with Sweet Corn, Potatoes, & Chorizo $15

BBQ Braised Beef Brisket with Fried Plantains and Radish-Citrus Salad $15

Pan Roasted Med. Rare Duck Breast over Sweet Corn with Peach-Jalapeño Salsa $16

Sauteed Shiitakes & Peas with Spicy Chili Sauce over Coconut Basmati Rice $12

Coconut Pecan Pie with Lime Zest Whipped Cream $6

Tuesday, June 17

2008-06-17T10:09:00.000-04:00

Fresh Herb-Tomato-Pork Soup $6.50
Cup $4.50

Creole Mussels with Corn, Potatoes, and Chorizo $15

Poached Squid Salad with Tomatoes, Basil, & Lemon Pepper Vinaigrette $15

Pork Tenderloin with Pan Roasted Potatoes, Peas, Asparagus, & Red Peppers $14

Fresh Herb & Mustard Gnocchi with Zucchini and Yellow Crookneck Squash $13

Wine Poached Peaches with Pecan Macaroons & Vanilla Ice Cream $6

Monday, June 16

2008-06-16T10:14:00.001-04:00

Lunch Tuesday - Saturday. See you tomorrow.

Saturday, June 14

2008-06-14T10:11:00.000-04:00

Applewood Bacon, Mint, & Split Pea Soup $6.50
Cup $4.50

Pan Roasted Hawaiian Sea Bass with Honeyed Eggplant Caponata $18

Medium Rare Flank Steak over Summer Vegetable Ragout with Lemon Oregano Butter $15

Cumin Rubbed Pork Tenderloin over Tomato-Caper Potato Salad $15

Shiitake Mushroom Bolognese over Gemelli Pasta $12

Lemon Bars on Brown Butter Shortbread $5

Friday, June 13

2008-06-13T10:15:00.002-04:00

Applewood Smoked Bacon, Mint, and Split Pea Soup $6.50

Medium Rare Flank Steak Over Zucchini and Yellow Squash Salad with Lemon Oregano Butter $15

Pork Tenderloin with Smokey Cream Corn Pudding $15

Pan Roasted Hawaiian Sea Bass with Lemon Tomato Potato Salad and Saffron Broth $18

Yellow Crookneck Squash-Zucchini-Tomato Ragout with Shaved Ricotta Salata $13

Sauteed Peaches with Lemon Pound Cake $5

Thursday, June 12

2008-06-12T10:18:00.001-04:00

Pureed Orange and Lentil Soup $6.50

Crisp Herb Braised Duck Leg with Seared Shiitake Mushrooms and Asparagus $16.50

Medium Rare Flank Steak with Michigan Sweet Corn and Potatoes $16

Shrimp and Toast with Grape Tomatoes and Shallots $14

Squash and Cannellini Bean Bolognese with Gemelli Pasta $12

Fresh Key Lime Curd Tartlet $6.50

Wednesday, June 11

2008-06-11T10:42:00.001-04:00

Carot, Ginger & Orange Lentil Soup $6.50

Spicey Red Curry Squid with Coconut Milk, Crispy Potatoes & Scallions $15.00

Fresh Herb & Lime Steamed Mussels with Smokey Tomato Rice$14.00

Med. Rare Pepper Rubbed Flank Steak with Michigan Sweet Corn & Chili-Lime Butter $15.00

Fried Egg & Toast with Smokey Tomato Rice $12.50

Fresh Lime Cream Tart $6.50

Tuesday, June 10

2008-06-10T10:17:00.000-04:00

Spicy Coconut Milk Corn Chowder $6.50

Cumin & Cinnamon Spiced Duck Breast with Mango, Pineapple, Mint, and Jalapeno-Citrus Sauce $17

Allspice, Black Pepper, Lime Juice, and Parsley Marinated Squid with Mango-Coconut Rice $15

Honeyed Eggplant with Minted Couscous $13

Coconut and Red Curry Mussels with Cilantro and Scallions $14

Baked Peaches with Coconut-Almond Crumb and Sweet Chili Caramel $6.50

Saturday, June 7

2008-06-07T10:13:00.001-04:00

Curried Corn and Fresh Lime Soup $6.50
Cup $4.50

Medium Rare Beef Tenderloin with Mango Herb Salad $18

Jamaican Jerk Mussels $14

Pork Chop with Orange-Jalapeno Mojo and Sweet Fried Plantains $15

Chili Lime Sautee of Eggplant, Corn, & Peas with Sweet Cream Curry $13

St. James Almond Tart $6

Friday, June 6

2008-06-06T10:15:00.001-04:00

Smokey Tomato Bisque $6.50

Pork Chop with Orange-Jalapeno Mojo and Sweet Fried Plantains $16

Medium Rare Beef Tenderloin with Mango Herb Salad $18

Jamaican Jerk Mussels $14

Tomato-Basil-Eggplant Curry over Basmati Rice $13

St. James Almond Quince Tart $6

Thursday, Jun 5

2008-06-05T10:19:00.002-04:00

Roasted Tomato Bisque with Crispy Bread $6.50

Seared Day Boat Scallops with Michigan Asparagus and Carrot-Citrus Sauce $18

Pan Roasted Chicken with Green Beans, Mushrooms, and Thyme-Quince Jus $13.50

Olive Oil Sauteed Shrimp with Potatoes, Peas, Lemon Zest, and a Tomato-Shallot Salad $14.50

Flageolet Beans Stewed with Root Vegetables Served with Steamed Basmati Rice $13

Home Made Maple Pecan Tartlet $6

Wednesday, June 4

2008-06-04T10:18:00.002-04:00

Applewood Smoked Bacon and White Bean Soup $6.50

Herbes de Provence Rubbed Roast Chicken with Butter Braised Leeks $14

Pan Roasted Scallops with Shiitake Mushrooms and English Peas $18

Poached Shrimp over Marinated Tomato Citrus Salad with Candied Bacon $13

Olive Oil Fried Eggplant Rounds with Sicilian Caponata $13

Orange Anise Rhubarb Trifle $6

Tuesday, June 3

2008-06-03T10:22:00.001-04:00

Applewood Smoked Bacon and White Bean Soup $6.50
Cup $4.50

Pan Seared Day Boat Scallops over Sicilian Eggplant Caponata $18

Beef Tenderloin in Juniper and Thyme Oil with Sauteed Asparagus $16

Pan Roasted Duck Breast over Shiitake Mushrooms & Green Beans with Quince Thyme Sauce $15

Olive Oil Fried Eggplant with Tomatoes and Capers $13

Orange Anise and Rhubarb Trifle $6

Saturday, May 31

2008-05-31T10:05:00.000-04:00

Borscht with Sour Cream & Cornichons $6.50
Cup $4.50

Spanish Seafood Paella $15

Herb Rubbed Chicken over Vegetable Couscous Salad $13

Paprika & Cumin Spiced Duck Breast with Roasted Root Vegetables $14

Cold Asparagus, Tomato, Fennel, & French Lentil Salad $12

Strawberry Rhubarb Trifle $6

Friday, May 30

2008-05-30T10:20:00.001-04:00

Borscht Soup with Sour Cream and Cornichones $6.50

Clams in White Wine and Soffrito $15

Chicken in Green Herb Salt over Shitake Mushrooms $13

Pan Roasted Sherry-Orange Shrimp with Creamy Grits $14

Cold Asparagus-Tomato-Fennel and French Lentil Salad $12

Strawberry Rhubarb Trifle $6

Thursday, May 29

2008-05-29T10:13:00.001-04:00

Potato, Collard, Ham Hock Soup $6.50

Corriander & Red Pepper Spiced Shrimp with Orange Citrus Rissoto $14.00

Scallops with Green Lentil Salad and Salsa Verde $16.00

Black Pepper and Herb Roasted Pork Loin with Smokey Paella Rice & A Tomato Pepper Relish $15.00

Beet Carpaccio with Riccota Salata, Vinegared Greens & Cornichons $12.00

Maple Pecan Pie $6.00

Wednesday, May 28

2008-05-28T10:19:00.000-04:00

Potato, Collards & Ham Hock Soup $6.50

Herb Roasted Chicken with Warm Tomato- Caper Potato Salad $13.00

White Anchovy & Fresh Bell Pepper Salad $12.00

Pork Chops and Caramelized Apples & Pennsylvania Scrapple $15.00

Roasted Beets with Green Cabbage, Sour Cream $ Cornichons $11.00

Maple Pecan Pie $6.00

Tuesday, May 27

2008-05-27T10:31:00.000-04:00

Potato, Collards and Ham Hock Soup $6.50

Roast Chicken and Proscuitto over Pan Roasted Asparagus $14

White Anchovy and Fresh Bell Pepper Salad $12

Pork Chops with Caramelized Apples and Pennsylvania Scrapple $15

Roast Eggplant, Zucchini and Tomato Ragout with Goat Cheese Crostini $12

Pecan Pie $6

Saturday, May 24

2008-05-24T10:26:00.000-04:00

Chicken Corn Chowder $6.50

Roasted Pork Loin with Caramelized Apples & Braised Collard Greens $13.50

Zucchini, Roasted Red Pepper & Chevre Quiche with a Green Salad $12.00

Crispy Duck Breast with Creamy Polenta and a Fresh Tomato Salad $15.00

Seared Dayboat Scallops with Michigan Sweet Corn, Tomato-Basil Salad $17.00

Fresh Baked Apple Pie with Vanilla Ice Cream $6.50

Friday, May 23

2008-05-23T10:10:00.000-04:00

Puree of Squash Soup $6.50

Thyme Scented Loin of Pork with Grits and Collard Greens $14

Pan Roasted Day Boat Scallops with Wild Mushroom Salad $17

Roast Duck Breast with Sweet Corn Fricassee $14

Creole Corn Pudding with Red Onion and Tomato Salad $12

Peach Cobbler with Vanilla Ice Cream $6

Thursday, May 22

2008-05-22T10:26:00.001-04:00

Chinese Egg Drop Soup $6.50

Seared Scallops & Rare Tuna Salad with Spinach, Scallion, Ginger & Red Chili Vinaigrette $14.00

Salt & Pepper Roasted Chicken with Steamed Rice, Spring Squash, & Spicy Green Chili's $13.00

Five Spice Roasted Duck with Zucchini, Tomatoes, Lime Butter & A Basil Puree $15.00

Soba Noodles with Poached Mushrooms & Ginger Soy Broth $11.00

Brown Butter Shortbread Lemon Bars $5.00

Tuesday, May 20

2008-05-20T10:18:00.001-04:00

South Carolina Seafood Bisque $7

Pan Roasted Skate Wing over Spring Vegetable Pistou $14

Steamed Little Neck Clams w/ Wine, Caramelized Onions, Garlic, and Dijon $13

Coffee and Cinnamon Steak Turnovers w/ Fresh Green Salad $12.50

Creamy Grits w/ Roasted Red Peppers & Fried Egg $10

Brown Butter Shortbread Lemon Bars $5

Saturday, May 17

2008-05-17T09:28:00.000-04:00

Starting at 10am we'll have...

Fruit Filled and Chocolate Brioches = $3.00
Apple Turnovers = $3.00
Sweetwater's Coffee = $2.00

Lunch starts at 11am as usual...

Cream of Asparagus Soup $6.50

Sirloin Steak Salad with Fresh Pepper Salsa $13

Skate Wing over Sweetcorn and Chorizo with Green Chili Vinaigrette $14

Herb Roast Chicken with English Peas and Tomatoes $12

Chili Marinated Zucchini and Summer Squash with Ricotta Salata and Fresh Mint $11

Moroccan Olive Oil Couscous Cake with Orange and Golden Raisin Salad $6.00

Friday, May 16

2008-05-16T10:23:00.000-04:00

Cream of Celery and Blue Cheese Soup $6.50

Skate Wing with Chorizo and Tomatoes $14

Barbecue Spiced Pork Tenderloin with Pan Roasted Sweet Corn and Zucchini Slaw $13

Chili and Coriander Spiced Steak with Lentils and Shallots $14

Marinated Zucchini with Ricotta Salata and Fresh Mint $12

Moroccan Olive Oil and Couscous Cake with Orange and Golden Raisin Salad $6

Thursday, May 15

2008-05-15T10:16:00.003-04:00

Cream of Celery with Blue Cheese Soup $6.50 (small soup =$4.50)

Seared Scallops with Spicy Harrisa over Cinnamon Pilaf and Roasted Squash $15.00

Pan Roasted Pork Tenderloin over Green Lentils with Honey Mustard Vinaigrette $13.00

Medium Rare Sirloin with Summer Panzanella and Pesto $14.00

Goat Cheese Almond Custard with Red Pepper, Shitake Mushrooms, and Rosemary+ a green salad $12.00

Strawberry Pie $6.00

Wednesday, May 14

2008-05-14T10:23:00.000-04:00

Rosemary, White Bean, and Spring Cabbage Soup $6.50

Pan Roasted Scallops with Tomato and Torn Basil Salad $16

Cumin Rubbed Quail with Chili and Mint Spiced Eggplant Salad and Golden Raisin Compote $13

Roast Pork Tenderloin over Shiitake Mushrooms and English Peas with Vinegar Marinated Tomatoes $14

Zucchini, Tomato, and Summer Squash Bruschetta Salad with Ricotta Salata $13

Fresh Strawberry Tartlets with Orange Honey Mascarpone and Rosemary Whipped Cream $6

Tuesday, May13th

2008-05-13T10:09:00.002-04:00

If you cannot make it for lunch (or even if you can), check out our Morrocan Dinner & and Cooking Class (tomorrow night) and Nantucket Dinner and a Cooking Class (Thursday night).

White Bean, Spring Cabbage and Ham Soup $6.50

Day Boat Scallops with Tomato and Torn Basil Salad $15.00

Roast Pork Tenderloin with Orange and Fennel Salad $14.00

Quail with Golden Raisins over Chili and Mint Spiced Roasted Eggplant $13.00

Pesto & Goat Cheese Filled Eggplant Rolls in a Fresh Tomato Sauce $13.00

Fresh Strawberry Tartlet with Citrus Mascarpone and Rosemary Whipped Cream $6.00

Monday, May 12

2008-05-12T10:13:00.000-04:00

Lunch Tuesday - Saturday 11 a.m. - 2 p.m.

Spaces available in this week's cooking classes...

Dinner and a Cooking Class – Moroccan
Morocco is the doorway between Europe and Africa, and its food is characterized by rich spices like cumin, coriander, saffron, chilies, dried ginger, cinnamon, and paprika. Explore the pallet of flavors while enjoying a three course Moroccan dinner.
Wednesday, May 14 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Nantucket
Get ready for summer by learning to get the absolute most out of your seafood. During this three course meal you’ll perfect techniques for steaming clams and mussels, making great seafood chowder, and the ultimate in deliciousness – a lobster pot pie.
Thursday, May 15 6:30 – 8:30 pm $50

Saturday, May 10

2008-05-10T08:23:00.001-04:00

Happy Day Before Mothers Day.

Shrimp Gumbo $7

Fried Quail with Black Eyed Pea & Corn Salad $13

Cornmeal Encrusted Turbot with Missisppi White Beans $14

Pork Tenderloin over Sauteed Cabbage with Grainy Mustard Vinaigrette and Honey Drizzled Biscuits $13

Pan Fried Eggplant with Spicy Tomato Sauce with Field Green Salad $12

Homemade Strawberry Vanilla Ice with Rhubarb Compote and Butter Cookies $5.50

As part of our Mother's Day lunch, we will have freshly baked pastries & Sweetwater's coffe from 10am -11am.

Pastries:

Chocolate Brioche = $3.00

Fruit Filled Brioche = $3.00

Blueberry Muffin = $3.00

Zucchini Walnut Muffin =$3.00

Apple Turnovers = $2.00

Cup of Sweetwaters Coffee = $2.00

Friday, May 9

2008-05-09T10:31:00.002-04:00

A quick note about tomorrow...as part of our Mother's Day Lunch, we will have freshly made pastries (chocolate and assorted fruit filled brioche along with an assortment of muffins) and coffee for purchase from 10am-11am and lunch from 11am-2pm.

No reservations required and as usual, the menu will be posted around 10:15 am.

Thanks.

Today's Menu
Spanish Smoked Salmon and Asparagus Soup $6.50 (Small Soup = $4.50)

Roasted Pork Tenderloin with Seared Asparagus and Roasted Red Pepper Relish $13.00

Turbot over Roasted Potatoes with Tomatoe, Capers and Olives $14.00

Med Rare Seared Steak with Peas, Mushrooms, and Toasted Bread Salad and a Herb Compound Butter $15

Eggplant Parmesan with Mixed Green Salad $12.00

Strawberry Vanilla Ice with Rhubarb Compote and Butter Cookies $5.50

Thursday, May 8

2008-05-08T10:43:00.001-04:00

Caper, Tomato, Herb and Braised Chicken Soup $6.50 (Cup is $4.50)

Rosey (med rare) Pork Tenderloin with Seared Asparagus and Olive Oil Roasted Pepper Relish $13.00

Steamed Littleneck Clams with Chorizo, White Wine, Garlic, Olive Oil and Lemon $13.00

Med Rare Sirloin Steak Salad with Tomatoes and Gorgonzola $14.00

Gamelli Pasta with Peas, Mushrooms, Crusted Pepper and Herb Butter $12.00

Strawberry Rhubarb Pie $6.00

Wednesday, May 7

2008-05-07T10:34:00.001-04:00

Tuesday, May 6th

2008-05-06T10:32:00.001-04:00

Spicy Tomato-Caper Soup with Seared Lamb $6.50

Tomato Braised Pork Belly with Creamy Corn Pudding $13

Little Neck Clams Marinieres $14

Medium Rare Sirloin with Crispy Potatoes, Fresh Peppers, and Spicy Citrus Vinagrette $14

Asparagus, Pan Roasted Mushrooms, and Fried Egg $10.50

Strawberry Pie $6

Also, spaces still available in this week's cooking classes --

Knife Skills
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.

Wednesday, May 7 6:30pm – 8:30pm $35

Dinner and a Cooking Class – French Vietnamese
The ultimate fusion. Enjoy a three course meal and learn how traditional Vietnamese ingredients meet classical French cooking technique to produce complex flavors and unexpected combinations.
Thursday, May 8 6:30pm – 8:30pm $45

Monday, May 5

2008-05-05T10:21:00.000-04:00

LUNCH @ Everyday Cook Tuesday - Saturday 11am - 2pm

Spaces still available in this week's cooking classes --

Knife Skills
Knife safety, the anatomy of a knife, how to stone-sharpen and hone a knife, how to care for your knife, and basic knife skill motion are all covered. It is highly recommended that you bring your own chef's knife as each one is an individual. Plus, you get a free sharpening.
Wednesday, May 7 6:30pm – 8:30pm $35

Saturday, May 3

2008-05-03T10:22:00.002-04:00

Chipotle Cheese Soup $6.50

Pork Carnitas Tacos with Tomatillo and Spanish Onion Garnish $12

Day Boat Scallops over Manchego Roast Vegetable Pisto $16

Med. Rare Baby Lamb Chops over Salad Veracruz with Spicy Orange-Lime Vinaigrette $16

Roasted Green Chili Rellenos with Fresh Corn Salsa and Chipotle Tomato Sauce $13

Chocolate Dolce de Leche Mousse $6.50

Friday, May 2

2008-05-02T10:15:00.001-04:00

Roasted Tomato Soup
Bowl $6.50 Cup $4.50

Baby Lamb Chops with Oregano Aioli & Spring Vegetables $16

Roast Chicken over Herbed Eggplant & Chickpea Ragout $13

Pan Roasted Haddock with Shiitake Mushrooms & Peas $14

Zucchini & Ricotta Stuffed Empanadas with Mixed Green Salad $12

Tiramisu with Fresh Strawberries $6.50

Thursday, May 1

2008-05-01T10:17:00.001-04:00

Spicy Chipotle Cheese Soup
Bowl $6.50 Cup $4.50

Seared Sea Scallops with Cumin-Citrus rice & Fresh Tomatillo Salsa $16

Crispy Duck Breast with Braised White Beans, Fresh Raddish, & Smoky Quince Sauce $15

Roasted Pork Loin with Red Peppers, Sweet Corn, & Garlic-Chili Tinga Sauce $13

Smoked Paprika & Oregano Stewed Garbanzo Beans with Cumin Rice $11

Lemon Almond Trifle with Orange Vanilla Cream $6.50

Wednesday, April 30

2008-04-30T10:13:00.001-04:00

Turkish Chickpea & Eggplant Stew
Bowl $6.50 Cup $4.50

Yucatecan Braised Beef & Citrus Tacos $12

Seared Sea Scallops with Tomatillo Salsa and Texas Sweet Corn $16

Pan Seared Duck Breast with Roasted Pepper & Fresh Onion Salad w/ Quince Smoked Chile Vinaigrette $14

Local Roasted Shiitake Mushroom and Fresh Salsa Tacos $12

Lemon Almond Flourless Cake $5

* Also, spaces still available in Thursday's cooking class...

Dinner and a Cooking Class – Tuscan
Tuscany is the heartland of Italy, and its foods reflect the very best of

Italy

’s home cooking. Featuring simplicity and fresh ingredients, you’ll enjoy a three course Tuscan dinner emphasizing the Italian’s love of wine, olive oil, cheeses, and bread in conjunction with the freshest produce, herbs, and meats.
Thursday, May 1 6:30 – 8:30 pm $55

Tuesday, April 29

2008-04-29T10:18:00.000-04:00

Turkish Chickpea & Eggplant Stew
Bowl $6.50 Cup $4.50

Spanish Braised Beef Brisket over Thyme Scented White Beans $14

Seared Day Boat Scallops with Citrus Braised Endive $ Saffron Paella $16

Pan Roasted Duck Breast with Grilled Shittake Mushrooms & Fresh Orange $15

Roast Shiitake Mushroom & Potato Tart with Field Green Salad $13

Fresh Strawberry & Vanilla Cream Tart $6

* Also, spaces still available in Thursday's cooking class...

Dinner and a Cooking Class – Tuscan
Tuscany is the heartland of Italy, and its foods reflect the very best of

Italy

Saturday, April 26

2008-04-26T09:42:00.001-04:00

Lentil, Swiss Chard, Tomato and Oregano Soup $6.50
(half soup = $4.50)

Paprika Rubbed Pork Loin over English Peas and Tomatoes with Thyme Aioli $14.00

Monkfish Saffron & Fennel Paella $15.00

Pan Roasted Duck Breast with Valencian Orange and Green Olive Salad $14.00

Swiss Chard and Pinenut Gratin with Couscous $12.00

St. James Almond and Quince Tart $6.00

*** And spaces are still available in the upcoming cooking classes...

Dinner and a Cooking Class – Spain
Let’s focus on Valencia, whose historic Middle Eastern heritage is evident in its use of rice and citrus fruits, both of which are culinary concepts imported by the Phoenicians and Arabs who used Valencia as a trading outpost. During this three course Spanish meal you’ll learn and enjoy classic paella -- and so much more.

Wednesday, April 30 6:30 – 8:30 pm $50

Dinner and a Cooking Class – Tuscan
Tuscany is the heartland of Italy, and its foods reflect the very best of

Italy

Friday, April 25

2008-04-25T10:16:00.001-04:00

Sherried Chicken & Fresh Herb Broth with Rice and Bacon Lardons $6.50
(small soup $4.50)

Olive Oil Sauteed Monkfish over Coriander & Saffron Roasted Potatoes $16

Paprika Rubbed Pork Loin over English Peas & Tomatoes with Thyme Aioli $14

Cider Glazed Wild Tasmanian Salmon over Green Apple, Bacon, & White Bean Ragout $16

Zucchini & Goat Cheese Fritters over Manchegan Roast Vegetable Salad $14

St. James Almond & Orange Tart $6

Thursday, April 24

2008-04-24T10:02:00.002-04:00

Cumin Bean Soup $6.50
(small soup $4.50)

Steamed Mussels in Harissa $14

Ancho Crusted Chicken with Red Mole, served with Black Beans and Rice $14

Medium Rare Sirloin with Fresh Herb Vinaigrette, served with Cheesy Poblano Mashed Potatoes $15

Chili Relleno Tart with Mixed Greens $12

Chocolate Almond Cake with Whipped Cream $6

Wednesday, April 23

2008-04-23T10:30:00.000-04:00

White Bean, Parsley, and Chorizo Soup $6.50
(small soup $4.50)

Mussels in Spicy Roasted Red Pepper Harissa $14

Cider Braised Pork Belly with Minted Peas and Chorizo $14

Medium Rare Sirloin with Mushroom-Oregano and Sherry Vinegar Bread Salad $15

Turlu Turlu over Golden Raisin Couscous $12

Chocolate Quince Tart with Cinnamon Whipped Cream $6

Tuesday, April 22

2008-04-22T10:02:00.003-04:00

Applewood Smoked Bacon & Lentil Soup $6.50
(small soup $4.50)

Roast Chicken with North African Orange & Caper Potato Salad $13

Mussels in White Wine with Pepper Confetti $14

Cider Braised Pork Belly with Minted Peas & Chorizo $13

Turkish Turlu Turlu over Couscous $12

Cinnamon Rice Puddin with Toasted Almonds and Red Wine Strawberry Compote $6

* Spaces available for tomorrow's cooking class...

Dinner and a Cooking Class – Southwestern
Wake it, shake it, Molé! Molé! Mexican, Native American, and Spanish cultures influenced the rustic cooking of New Mexico, California, Arizona, and Texas. During this three course meal you’ll experience how chiles combine with onion, tomato, oregano, cumin, cilantro, and cinnamon. Westward ho!
Wednesday, April 23 6:30pm – 8:30pm $45

Monday, April 21

2008-04-21T10:12:00.000-04:00

Lunch Tuesday - Saturday 11 a.m. to 2 p.m.

Spaces available in this week's cooking class...

Dinner and a Cooking Class – Southwestern
Wake it, shake it, Molé! Molé! Mexican, Native American, and Spanish cultures influenced the rustic cooking of New Mexico, California, Arizona, and Texas. During this three course meal you’ll experience how chiles combine with onion, tomato, oregano, cumin, cilantro, and cinnamon. Westward ho!
Wednesday, April 23 6:30pm – 8:30pm $45

Saturday, April 19

2008-04-19T09:43:00.000-04:00

Applewood Smoked Bacon and Lentil Soup $6 (small soup, $4.50)

Cider Braised Pork Belly with Sauteed Apples and Flageolet Beans $14

Paprika Spiced Quail with Moroccan Orange, Caper and Potato Salad $13

Seared Tuna on Meyer Lemon, Ginger and Cucumber Salad $14

Cinnamon Pilaf Stuffed Tomatoes with Israeli Couscous $11

Caramel Apple Tartlets $6

Friday, April 18

2008-04-18T10:35:00.002-04:00

Asian Noodle Soup $6
(small soup $4.50)

Roast Quail in Cardamom Yoghurt Sauce with Basmati Rice $12

Braised Short Rib Biryani with Saffron Basmati Rice $16

Masala Spiced Skate over Tomato, Red Onion and Fresh Lime $15

Spiced Potato Patties with Mint-Cilantro Salad $11

Quince and Almond Turnovers with Persian Orange-Cinnamon Salad $6

Plus, we have spaces available for next week's cooking classes.

Dinner and a Cooking Class – Southwestern
Wake it, shake it, Molé! Molé! Mexican, Native American, and Spanish cultures influenced the rustic cooking of New Mexico, California, Arizona, and Texas. During this three course meal you’ll experience how chiles combine with onion, tomato, oregano, cumin, cilantro, and cinnamon. Westward ho!
Wednesday, April 23 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Ethiopian
Learn about the abundant flavors in these spicy vegetable and meat dishes utilizing cumin, basil, coriander, ginger, saffron, mustard, cardamom, red pepper and more. Enjoy a three course meal while expanding your knowledge and use of spices.
Thursday, April 24 6:30 – 8:30 pm $45

Check out the rest of the classes here.

Thursday, April 17

2008-04-17T10:25:00.000-04:00

Asian Style Noodle Soup $6

Pan Seared Scallops with Thai Herbed Rice and Sweet Red Curry Sauce $16

Medium Rare Strip Steak with Zucchini, Spring Squash and a Citrus Soy Sauce $16

Pan Roasted Cinnamon Coriander Quail with Braised Swiss Chard and Raw Shallot and Tomato Salad $14

Crispy Potatoes and Peas with Spicy Green Curry Sauce and Herbed Rice $11.50

Shaker Lemon Tart $6.50

Wednesday, April 16

2008-04-16T10:23:00.002-04:00

Spicy Tomato Bisque $6

Pan Roasted Yellow Tail Snapper with Fresh Pepper Salsa, Fried Potato Coins, & Tomato-Ginger Curry $15

Medium Rare Strip Steak with Zucchini and Citrus-Soy Sauce $16

Pan Roasted Scallops with Green Mango Coconut Chutney over Pilaou $16

Vegetable, Golden Raisin, and Garam Masala Basmati Pilaou $11

Shaker Lemon Custard Pie $6.50

And, just a reminder, there is still space available for tomorrow night's cooking class.

Dinner and a Cooking Class – Paris
Chef Chewy is classically trained in French cooking from the Culinary Institute of America. Expand your international cooking technique while enjoying a three course meal of Goat Cheese and Herb Souffle with Mixed Greens, Rack of Spring Lamb with Swiss Chard, and Meyer Lemon Cake with Lavender Cream.
Thursday, April 17 6:30pm – 8:30pm $55

Tuesday, April 15

2008-04-15T10:29:00.001-04:00

Chicken and Rice Soup Veracruz Style $6

Cumin and Chili Spiced Roast Quail with Carrot, Ginger, and Cilantro Salad $13

Seared Scallops with Fresh Pepper Salsa and Cilantro Oil $16

Medium Rare Strip Steak with Bacon, Mushroom and Red Wine Ragout $16

Zucchini, Tomato and Fresh Oregano Bruschetta Salad $12

Shaker Lemon Custard Pie $6.50

And, just a reminder, there is still space available for tomorrow night's cooking class.

Dinner and a Cooking Class – Paris
Chef Chewy is classically trained in French cooking from the Culinary Institute of America. Expand your international cooking technique while enjoying a three course meal of Goat Cheese and Herb Souffle with Mixed Greens, Rack of Spring Lamb with Swiss Chard, and Meyer Lemon Cake with Lavender Cream.
Thursday, April 17 6:30pm – 8:30pm $55

Monday, April 14

2008-04-13T17:23:00.000-04:00

Lunch Tuesday - Saturday 11 am to 2 pm

There are still spaces available in Tuesday's Yucatan Cooking Class as well Thursday's Parisian Class. Menus are now included below.

Dinner and a Cooking Class – Yucatan The geographic isolation of Mexico’s Yucatan Peninsula resulted in heavy culinary influences from Spain, the Caribbean and Northern Europe. Yucatan cuisine gained international fame with unique combinations of spices such as pumpkin seed, oregano, red onion, sour orange, sweet pepper, lime, and coriander. Expand your culinary horizons while digging into a three course Yucatecan meal of Chicken Lime Soup, Seasonal Fish with Bitter Orange Steamed in Banana Leaves, and Mayan Chocolate Cake. Yes, we said Yucatecan; spell-check be damned.
Tuesday, April 15 6:30pm – 8:30pm $45

Dinner and a Cooking Class – Paris
Let’s cut to the chase here. Sure, we could talk about all the international technique you’re going to learn, but the bottom line is that Chef Chewy is classically trained in French cooking from the Culinary Institute of America. You're looking at Goat Cheese and Herb Souffle with Mixed Greens, Rack of Spring Lamb with Swiss Chard, and Meyer Lemon Cake with Lavender Cream. Then there's all the cool stuff you’re going to learn.
Thursday, April 17 6:30pm – 8:30pm $55

Saturday, April 12

2008-04-12T10:13:00.000-04:00

North African Spiced Tomato Bisque with Roast Leg of Lamb Garnish $6.50

BBQ Beef Brisket Sandwich with Green Cabbage Slaw and Onion Rings $12.00

Wild Tasmanian Salmon with Tomato Zucchini and Onion Bread Salad $16.00

Roast Chicken Legs with Shitake Mushrooms and Thai Spiced Fruit Salad $13.00

Wild Mushroom Tortilla with Red Onion and Field Green Salad $12.00

Parfait with Peach Nectar and Mint Whipped Cream $5.00

Friday, April 11

2008-04-11T10:14:00.000-04:00

Puree of White Bean & Bacon Soup $6.50

BBQ Beef Brisket with Creamy Polenta $13

Spicy Wild Tasmanian Salmon on a Salad of Radish, Scallion, Tomato, & Mango with a Sweet Tamarind Vinaigrette $16

Pan Roasted Turbot with Sauteed Fava Beans, Peas, Fennel & Tomatoes $14

Savory Wild Mushroom Bread Pudding with Mixed Greens $11

Fresh Baked Apple Pie with Vanilla Ice Cream & Caramel Sauce $6.50

Thursday, April 10

2008-04-10T10:10:00.000-04:00

Garbanzo Bean Soup $6

Spicy Argentinian Rojo Sauce with Sauteed Shrimp and Steamed Rice $13

Rare Seared Sirloin Steak with Tomato Stewed Flageolet Beans $13.50

Pan Roasted Turbot with Roasted Red Pepper Coulis and Israeli Couscous $14

Lima Beans, Peas, Fennel with Basmati Rice $10

Fresh Baked Apple Pie with Vanilla Ice Cream $6.50

Wednesday, April 9

2008-04-09T10:08:00.000-04:00

Roasted Red Pepper Soup $6

Med. Rare Steak Chimichurri with Crispy Potato Coins $13

Sauteed Shrimp with English Pea and Summer Squash in Smoky Tomato Sauce $12

Pan Roasted Turbot with Lemon-White Anchovy Butter over Rosemary & Tomato Flageolets $14

Spanish Garbanzo Stew with Coriander Rice $11

Blueberry Roly-Poly with Fresh Lemon Sauce $6.50

Tuesday, April 8

2008-04-08T10:13:00.000-04:00

Roasted Red Pepper Bisque $6

Pan Fried Skate Wing with Lyonnaise Potatoes $14

Baby Lamb Chops with Moorish Chickpeas & Wilted Spinach $16

Roast Pork Tenderloin with English Peas, Favas, & Tomatoes $13

Roasted Pepper, Squash, Red Onion & Herb Quiche with Fresh Green Salad $11

Blueberry Roly-Poly with Fresh Lemon Sauce $6.50

Saturday, April 5

2008-04-05T09:59:00.000-04:00

Cinnamon Scented Butternut Squash Soup $6.50

Roasted Pork Tenderloin with Garbonzos in a Spanish Adobo Sauce $13

Seared Rack of Lamb with Tomato, Red Onion, Olive and Feta Salad
in a Citrus Oregano Vinaigrette $15

Pan Roasted Skate Wing with Fennel, Orange, Raddish and Capers
and a Spicy Orange Vinaigrette $14

Smokey Corn Pudding with Dressed Spring Greens $10.50

Shaker Lemon Tart with Vanilla Whipped Cream $6.50

Friday, April 4

2008-04-04T10:14:00.000-04:00

Green Bean & Minted Potato Soup $6

Skate Wing with Golden Potatoes, Capers, & Tomatoes $14

Pork Tenderloin with Stewed Garbanzos in Spanish Adobo Sauce $13

Michigan Honey & Mustard Roasted Chicken with Warm Green Beans, Tomatoes, Red Onion & Herbs $12.50

Savory Mushroom Bread Pudding with Mixed Greens Salad $11

Shaker Lemon Tarts with Vanilla Whipped Cream $6.50

Thursday, April 3

2008-04-03T10:26:00.000-04:00

Duck Noodle Soup $6.50

Rare Rack of Lamb with Smokey Manchego Polenta, Spinach & Spicy Tomato Sauce $16.00

Seared Day Boat Scallops with Green Mango, Orange and Radish Salad with Citrus Vinaigrette $15.00

Herb Roasted Chicken with Roasted Red Peppers and Basmati Rice $12.50

Roasted Spring Vegetable Stuffed Peppers with Vinegared Greens $11.00

Shaker's Lemon Pie and Vanilla Whipped Cream $6.50

Wednesday, April 2

2008-04-02T10:22:00.000-04:00

Spring Cabbage, Ham, and Rosemary Soup $6

Red Wine Braised Duck Legs with Michigan Cherry and Goat Cheese Salad $14

Roast Chicken with Gazpacho Salad $12

Poached Egg with Ragout of Roasted Vegetables $12

Scallops with Sardinian Couscous and Abbamele $15

Blueberry and Lemon Cream Tartlets $6.50

Tuesday, April 1

2008-04-01T10:14:00.000-04:00

French Lentil Soup. $6

Day Boat Scallops with Basil and Orange Citrus Salad. $15

Coriander Rubbed Duck Breast with Shiitake and Scallion Couscous. $14

Roast Chicken with Gazpacho Panzanella Salad. $12

Poached Eggs with Ragout of Roasted Vegetables. $12

Blueberry and Lemon Cream Tartlets. $7

Saturday, March 29

2008-03-29T10:22:00.000-04:00

Ham and Spring Vegetable Soup $6

Mussels with Saffron and Mustard $14

Pork Loin with Thyme Scented Apples and Pommeau de Normandie, served with Whipped Potatoes $14

Pan Roasted Duck Breast with Fennel, Haricot Vert and Orange Salad $13

Wild Mushroom Frisee Salad with Goat Cheese Crostini $11

Blueberry and Lemon Cream Tart $6.50

Friday, March 28

2008-03-28T10:19:00.000-04:00

*** NOTE: Due to the weather, both the Pork and Duck dishes will be unavailable until at least 11:30. That's what we get for preparing everything fresh.

Minestrone Soup $6

Steamed Clams Marinieres with Chorizo & Soffrito $15

Sauteed Duck Breast with Spring Vegetable Ragu $14

Roasted Pork Loin Stuffed with Golden Raisins, Spinach, & Manchego with Herbed Navy Beans $13

Parisian Gnocchi with Sauteed Spring Vegetables $12

Blueberry Tart $6.50

Thursday, March 27

2008-03-27T10:28:00.000-04:00

Zucchini, Squash and White Bean Soup $6.50

Pan Roasted Pork with Posole, Garlic & Mushroom Stew $13.00

Med Rare Steak with Spicy Peanut Sauce served with Cumin Spiced Mashed Potatoes and Spinach $14.00

Beer Steamed Clams with Mexican Chorizo, Tomato and Peas $16

Smoked Manchego, Golden Raisin, and Spinach Empanadas with Lime Sour Cream $12.00

Fresh Blueberry and Vanilla Custard Tart $6.50

Wednesday, March 26

2008-03-26T10:12:00.000-04:00

Chili Ginger Mushroom Chicken Soup $6.50

Seared Chili and Garlic Steak & Mango Salad $14

Wild Striped Bass with Curried Peas and Rice $16

Pan Roasted Pork Chop with Gingered Carrots and Orange Soy Broth $13

Thai Eggplant with Rice $12.50

Black Sticky Rice with Mangoes $6.50

Tuesday, March 25

2008-03-25T10:20:00.001-04:00

Tomato, White Bean and Roast Lamb Soup $6.50

Seared Wild Striped Bass with Basil and Citrus Salad $16.00

Pan Roasted Pork Chop with English Peas and Spicy Tomato Sofrito $12.50

Lemon Rosemary Chicken with Spring Vegetables $11.50

Honeyed Eggplant and Tomatoes with Toasted Israeli Couscous $10.00

Strawberry Rhubarb Pie with Vanilla Custard $6.50

Tuesday, March 25

2008-03-25T10:20:00.000-04:00

Tomato, White Bean and Roast Lamb Soup $6.50

Seared Wild Striped Bass with Basil and Citrus Salad $16.00

Pan Roasted Pork Chop with English Peas and Romesco Sauce $12.50

Lemon Rosemary Chicken with Spring Vegetables $11.50

Honeyed Eggplant and Tomatoes with Toasted Israeli Couscous $10.00

Strawberry Rhubarb Pie with Vanilla Custard $6.50

Saturday, March 22nd

2008-03-22T10:15:00.000-04:00

Roast Lamb, Tomato, and White Bean Soup $6.00

Roasted Pork Tenderloin with Whipped Potatoes & Caramalized Apples $13.00

Seared Chicken with Bacon and Lentil Stew $12.00

Salmon, Pea and Applewood Smoked Bacon Salad $12.50

Pisto Manchego with an Olive Oil Fried Egg $11.00

Strawberry Rhubarb Pie with Whipped Cream $6.50

Friday, March 21

2008-03-21T10:12:00.000-04:00

Spring Vegetable and Smoked Idiazabal Cheese Soup $6

Pan Roasted Salmon over Peas with Bacon & Tomatoes $15

Pork Tenderloin with Polenta & Mushroom Fricassee $13

Herb Stuffed Lamb with Red Wine Braised Lentils $14

Eggplant Timbale and Field Greens Salad $11

Strawberry Tart with Vanilla Whipped Cream $6.50

Thursday, March 20

2008-03-20T10:11:00.000-04:00

Pureed French Lentil Soup $6

Roasted Pork Tenderloin & Asparagus in Shitake Mushroom Broth $12

Monk Fish with Spring Vegetable & Fresh Herb Ragu $14

Med. Rare Sirloin Steak with Green Onion-Black Eyed Pea Cakes & Roasted Pepper Sauce $13.50

Michigan Dried Cherry, Smoked Manchego, & Caramelized Onion Salad $10.50

Strawberry and Lady Finger Trifle $6.50

Wednesday, March 19th

2008-03-19T10:21:00.000-04:00

Manchegan Ham and Asparagus Soup $6

Medium Rare Sirloin Steak with Summer Squash and Zucchini $13

Roast Pork Tenderloin with Parsley Herb Mashed Potatoes and Spinach $12.50

Duxbury Mussels in Madras Curry Broth $11.50

Black Pepper and Tomato Lentils with Basmati Rice $10.50

Strawberry and Lady Finger Trifle $6.50

Tuesday, March 18

2008-03-18T10:14:00.000-04:00

Manchegan Ham & Asparagus Soup with Hard Boiled Egg $6

Rare Seared Steak & Frites $13

Pork Tenderloin over Peas and Soffrito $12.50

Mussels with Crispy Bacon & Leeks in Tomato Caper Broth with Crusty Bread $11.50

Primavera Pasta $11

Pear and Candied Almond Pie $6.50

Saturday, March 15

2008-03-15T10:18:00.000-04:00

Pear, Blue Cheese, and Potato Soup $6

Monkfish Paella $14

Roast Lamb with French Braised Lentils $13

Lemon Herb Roast Chicken Salad $10

Pea and Mushroom Risotto $10

Pear Almond Tart $6

Friday, March 14

2008-03-14T10:17:00.000-04:00

Cream of Celery Soup with Blue Cheese Crouton $6.00

Pan Roasted Monkfish with Shitake Mushroom Risotto $14.00

Spicy Tomato Caper Braised Chicken with Herbed Soft Polenta $12.00

Roasted Leg of Lamb with Gardenaire Sauce Served with Roasted Vegetables $13.00

Blackeyed Pea Hoppin' John (Cajun Beans and Rice) $10.00

Golden Cornmeal Cake with Carmelized Pear Compote $6.50

Thursday, March 13

2008-03-13T10:14:00.000-04:00

French Country Stew $6

Roasted Pork Tenderloin with Black Eyed Pea Succotash $12

Med. Rare Lamb Chops w/ Spring Vegetable Ragout & Parsley-Garlic Sauce $12

Seared Scallops with Roasted Red Pepper Fricassee & Rice $13

White Bean & Spring Squash Stew with Fried Eggs & Toast $10

Blueberry Tart with Lemon Curd $6.50

Wednesday, March 12

2008-03-12T10:29:00.000-04:00

French Country Stew $6

Scallops with Roasted Pepper Fricassee over White Rice $13

Pan Roasted Lamb Chops with Spring Vegetable Ragout $12

Pork Tenderloin with Roast Tomato Cacciatore & Cornbread $12

Prima Vera Gratin with Mixed Green Salad $10

Orange Strawberry Tartlet $7

Tuesday, March 11

2008-03-11T11:29:00.001-04:00

Duck and Roasted Vegetable Soup $6.50

Dayboat Scallops with Red and Yellow Pepper Fricassee $13.00

Black Pepper Pork Tenderloin with Cabbage and Carrots $12.00

Irish Guiness Lamb Stew $11.00

Roasted Tomatoes, Squash & Zucchini with Fresh Herbs and Manchego Cheese $10.00

Orange Strawberry Tartlet $7.00

Saturday, March 8

2008-03-08T10:08:00.000-05:00

Bacon, Tomato, and Swiss Chard Soup $6

Roast Pork Tenderloin with Red Pepper Beans and Quince Aioli $12

Irish Guinness Lamb Stew $11

Snapper with Shiitake Mushrooms and Snap Peas in Broth $15

Fried Eggs and Mushrooms on Toast with Tomato Salad $9

Homemade Vanilla Ice Cream with Profiteroles and Hot Fudge $6

Friday, March 7

2008-03-07T10:20:00.000-05:00

Smoky Tomato & Chard Soup $6

Crispy Skin Sea Bass Over Sicilian Caponata $14

Roasted Chicken with Warm White Bean & Fines Herb Salad $12

Pork Tenderloin with Manchego Mashed Potatoes & Snap Peas $13

Eggplant Lasagna with Mixed Green Salad $11

Chocolate Orange Gateau $7.00

Thursday, March 6

2008-03-06T10:32:00.000-05:00

Potato, Leek, & Blue Cheese Soup $6.00

Spanish Potato & Onion Tortilla with Mixed Greens $10.00

Roasted Chicken with Garlic Herb White Bean Stew and Wilted Swiss Chard $12.00

Smoked Paprika Shrimp Fritters with Roasted Red Pepper Soffrito and Garlic Parsley Aioli $11.00

Pork Tenderloin with Rice Pilaf and Red Wine Poached Pears $12.50

Chocolate Orange Gateau $7.00

Wednesday, March 5

2008-03-05T10:09:00.000-05:00

Potato, Leek, & Blue Cheese Soup $6

Black Pepper Duck with White Bean Vegetable Stew $13

Pan Roasted Trout and Rainbow Chard with Sweet Potatoes & Bacon $12.50

Herb Roasted Chicken with Sweet Herb Salad $11

Caper, Shallot, & Red Pepper Linguine with Manchego Cheese $10

Orange Chocolate Gateau $7

Tuesday, March 4

2008-03-04T10:17:00.000-05:00

Lamb, Chickpea and Spinach Stew $6.50

Five Spiced Rubbed Duck Breast with Butternut Squash and Shitake Mushrooms $13.00

Roast Pork Loin with Manchego Polenta and Spring Greens $11.00

Trout with Applewood Bacon, Honeyed Onions and Green Apple $12.00

White Bean and Vegetable Stew in Red Wine $10.00

Oatmeal Pear Cobbler with Vanilla Ice Cream $6.00

Saturday March 1, 2008

2008-03-01T10:06:00.000-05:00

Persian Pumpkin & Lentil Soup $6.50

Wild Striped Bass with Spanish Pipirana Bean Salad $15.00

Braised Lamb Shank with Moorish Chickpeas & Spiced Spinach $13.00

Whole Roasted Pork Loin with Sweet Potato, Bacon & Orange $11.00

Mushroom & Potato Hash with an Olive Oil Fried Egg $10.00

Red Wine Poached Pear with Vanilla Soured Cream & Almond Brittle $6.50

Friday, February 29

2008-02-29T10:37:00.000-05:00

Amontillado Sherry, Wild Mushroom, and Potato Soup $6

Braised Lamb Shanks with Moorish Chickpeas and Spiced Spinach $13

Wild Striped Bass with Spanish Pipirana Bean Salad $15

Roast Chicken with Fennel, Green Beans, and Oranges $12

Leek and Red Pepper Frittata with Mixed Green Salad $9

Orange Flan with Almond Brittle and Whipped Cream $6

Thursday, February 28

2008-02-28T10:11:00.000-05:00

White Bean, Kale, & Tomato Soup $6

Frisee Salad with Pan Roasted Scallops & Oranges $14

Seared Lamb Chops with Toasted Israeli Couscous & Raisin Prune Sauce $15

Garlic Sherry Chicken with Wild Mushrooms & Green Beans $12.50

Linguini with Peas & Porcinis $11

Orange & Vanilla Flan with Caramel Sauce $6.50

Wednesday, February 27

2008-02-27T10:21:00.000-05:00

Fennel, Tomato, & White Bean Soup $6

Baby Lamb Chops and White Beans in Thyme Jus $15

Day Boat Scallops with Vegetable Couscous and Wild Mushrooms $14

Roast Chicken with Bacon Braised Kale and Roasted Red Peppers $12

Eggplant Parmesan with Field Green Salad $10

Orange and Saffron Spongecake with Cinnamon Whipped Cream $5

Tuesday, February 26

2008-02-26T10:17:00.000-05:00

Tuscan Minestrone Soup $6.00

Rack of Lamb with Red Wine Mustard Sauce and Green Beans $16

Day Boat Scallops in Orange Caper Roasted Pepper Sauce with White Beans $13

Roast Chicken with Peas, Mushrooms and Potatoes in Porcini Broth $12

Eggplant Parmesan with Field Green Salad $10

Orange and Saffron Spongecake with Cream $5

February 23, 2008

2008-02-23T09:55:00.000-05:00

Chicken and Duck Noodle Soup $6

Medium Rare Rack of Lamb with Honey Aioli and Coriander Roasted Carrots $16

Cod with Roasted Red Pepper Tortilla & Red Pepper Jus $14

Thyme Roasted Pork Belly with Sherry & Citrus Green Beans $10

Mallorcan Eggplant Terrine with Mixed Green Salad $10

Red Wine Poached Pears with Blue Cheese & Mascarpone Cream $6

Friday, February 22

2008-02-22T10:29:00.000-05:00

LUNCH WILL START AT 11:45 TODAY DUE TO LATE FOOD DELIVERIES. WE'RE SORRY FOR THE INCONVENIENCE!

Chicken and Duck Noodle Soup $6.00

Pan Roasted Cod with Potatoes and Roasted Red Pepper Jus $14.00

Red Wine Glazed Pork Belly with Whipped Parsnips and Spinach $11.00

Mallorcan Eggplant Terrine $10.00

Wine Poached Pears with Vanilla Rice Pudding $6.00

Thursday, February 21

2008-02-21T09:57:00.000-05:00

Vietnamese Duck and Noodle Pho $7

Rack of Pork with Braised Cabbage and Apple Fritters $13

Creamy Polenta and Eggplant Caponata $11

Slow Cooked Duck Legs with White Beans and Root Vegetables $13

Bass and Scallops with Couscous, Spinach and Mushrooms $14

Rice Pudding with Macaroon Crumble $6.50

Wednesday, February 20

2008-02-20T10:11:00.000-05:00

French Lentil Soup $6

Wild Striped Bass with Sicilian Caponata and Toast Points $15

Pork Chops with Wilted Spinach and Candied Yams $12

Med. Rare Duck Breast with Green Apple and Root Vegetable Ragout $12

Eggplant Parmesan $9

Fried Apple Fritters $6.50

Tuesday, February 19

2008-02-19T10:14:00.000-05:00

French Lentil Soup $6

Cider Braised Duck with Cinnamon Sweet Potato Mash $12

Wild Striped Bass with Sicilian Caponata & Toast Points $15

Roast Rack of Pork with White Beans, Thyme, and Caramelized Apple $12

Warm Mushroom and Goat Cheese Salad $10

Cinnamon & Butter Apples w/ Vanilla Custard $6.50

Saturday, February 16

2008-02-16T10:09:00.000-05:00

Shrimp and Saffron Bisque with Smoked Salmon Apple Garnish $6.00

Moroccan Spiced Duck Breast with Cilantro and Butternut Squash $12.00

Scallops with Citrus Braised Endive and Rice $13.00

Fresh Baked Meatloaf with Mashed Potatoes and Buttery Peas $12.00

Mushroom and Potato Frittata with Mixed Greens $10.00

Double Chocolate Napoleon with Cinnamon Whipped Cream $6.50

Friday, February 15

2008-02-15T10:25:00.000-05:00

Lemon, Rice, and Cod Chowder $6

Day Boat Scallops with Shitake Rice $14

Med. Rare London Broil with Potato Coins and Braised Onions $12

Cinnamon and Orange Veal Sausage with Carrots and White Beans $12

Cauliflower, Orange, and Endive Salad $11

Cherry Bourbon Custard $6

Thursday, February 14

2008-02-14T10:00:00.000-05:00

Spicy Chicken and Rice Soup $6

Homemade Meatloaf with Glazed Carrots and Mashed Potatoes $11.50

Pan Roasted Cod with Steamed Rice and a Caper Red Onion Relish $13

Smokey White Bean and Tomato Stew with Roasted Chicken $12

Creamy Cauliflower Pasta with Parmigiano-Reggiano $10.50

Brown Sugar and Lemon Almond Pound Cake with Apricot Compote
and Cinnamon Whipped Cream $6

Wednesay, February 13

2008-02-13T10:30:00.000-05:00

Cumin Lentil Soup (Vegetarian) $6.00

Pan Roasted Cod with Spanish Flageoulets $13.00

Sherried Chicken, Endive, Bacon and Bread Salad $12.50

Roast Pork with Quince Aioli and Spicy Potatoes Bravas $14.00

Chickpea, Cauliflower and Roasted Red Pepper Paella $11.00

Brown Sugar and Lemon Almond Pound Cake with Apricot Compote and Cinnamon Whipped Cream $6.00