2019 06 04

Sherry-braised Organic CHICKEN thighs with caramelized onions, fingerling potatoes and chorizo. Charred little gem lettuce with haricot vert, pumpkin seeds, manchego & membrillo (quince paste) dressing.

Low & Slow-cooked shredded BEEF Shawarma in large Grilled Pita with marinated red onion, tomato, pickles & Toum (Lebanese Garlic Sauce).  Grilled Zucchini & almonds. (FOR VEGETARIAN sub za'atar CHARRED CAULIFLOWER)

Smoked Paprika & Coarse Mustard crusted PORK LOIN. Shredded Carrot Pancakes (think 24 carat gold latkes). Topped with Watercress salad & Salted yogurt dressing.

Hot Smoked SALMON on Orecchiette with creamy fennel, artichokes, arugula, spring onions and bacon.  Marinated Cherry Tomato, Mozzarella bocconcini, and Basil salad.

Turkish Style Stuffed EGGPLANT: Tomato, Garlic, Olive Oil, in Long Grain Rice Pilaf with Pine nuts.  (with OR without ground LAMB). Sweet and sour spinach.

ENTREE salad: Spring Mediterranean Couscous Salad: arugula, walnuts, marinated artichokes, kalamata olives, sun dried tomato vinaigrette.  With mini Mushroom Leek Empanadas.  

PETITE BITES:  Ground ITALIAN SAUSAGE Marinara on Fusilli.  Parmesan Roasted Asparagus.