Fall 2010 Menu



From our Deli Case

  • Special Sandwich: House Smoked BBQ Beef Brisket with Creamy Cole Slaw on an Acme Roll
  • Farfalle Pasta with Roasted Brussels Sprouts, Preserved Meyer Lemon and Pistachios
  • Lentil and Spicy Roasted Yams with Capricho de Cabra goat cheese and Arugula
  • Roasted Green Beans with Wild Mushrooms, Roasted Chestnuts, Grilled Radicchio and¬† ¬†Housemade Heritage Pork Pancetta
  • Apple, Spinach and Fennel Salad with Candied Walnuts and Point Reyes Blue Cheese
  • Beet Salad with Grilled Red Onions and Horseradish Vinaigrette
  • Ensalada de Fabas: Heirloom Spanish Three Bean Salad with Coriander Vinaigrette
  • Sardinian Farro and Roasted Cauliflower Salad with Olives and Anchovy-Garlic Vinaigrette

From our Self Service Case

  • Mac and Cheese with Becker Lane Housemade Bacon, Swiss Cheese, Wild Mushrooms and
  • Herbed Breadcrumb Crust
  • Conchiglioni Ripieni di Carne (Meat Stuffed Pasta Shells) with Belfiore Ricotta, Bechamel and Tomato Sauce
  • Penne Pasta alla Putanesca with our Homemade Organic Tomato Sauce
  • Wild Mushroom and Roasted Butternut Squash Risotto with Brown Butter and Sage
  • Teriyaki Grilled Wild Alaskan Salmon with Seasonal Veggies and Steamed Rice Pilaf
  • Grilled Jerk Chicken with Rice, Heirloom Beans and Mango Chutney
  • Hodo Soy Organic Tofu Salad with Seaweed, Edamame and Soy Ginger Vinaigrette
  • Lentil Salad with Roasted Winter Squash and Truffle Oil
  • Chinese Chicken Salad with Cashews, Crispy Mung Bean Noodles and Lime-Ginger Vinaigrette
  • Butternut Squash and Apple Soup with Fresh Sage
  • Indian Split Pea and Potato Soup



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