2013-03-09 Menu

Skinny potato and fennel gratin

Smoky tomato lentil soup with spinach and olives

Cavatelli with slow-roasted broccoli and harissa

Saturday: Taming of the Shrew at the Guthrie

• Dinner at Red Stag Supper Club
• Appetizers:
• Relish plate
• Beet tartare
• Drinks:
• the 5-4-3 (Label 5 scotch, Licor 43, orange peel)
• Scotch and Stout (Single malt scotch, Drambuie, Tallgrass stout, chocolate bitters)
• Liftbridge Farm Girl Saison
• Main courses:
• Potato Gnocchi with Winter vegetables, Sarvecchio cream, peppery truffle lemon vinaigrette
• Fennel & Saffron Risotto with Roasted Roma tomatoes, Mascarpone cheese

Sunday:

• Skinny Potato and Fennel Gratin with Leek Confit
• Steamed kale

Monday:

• Smoky Tomato Lentil Soup With Spinach & Olives
• Crusty bread

Tuesday:

• Indian!

Wednesday:

• Cavatelli with Slow Roasted Broccoli and Harissa
• Butternut Squash with Sage

Thursday:

• Saigon-Style Sweet Potato and Tempeh Curry over rice or noodles
• Vietnamese Green Mango Salad

Friday:

• Balsamic, Onion and Goat Cheese Pizza