This week's menu January 18, 2010

Well a lot of new stuff on the menu this week. Some of it very retro, like chicken tetrazzini and beef stroganoff, the special dinners my mom use to make just to add a little variety from the weekly menu. I think we all experienced that menu although it may vary from home to home. In my house it went something like this. Sunday was roast beef with all the trimmings, Monday - leftovers, Tuesday - fish 'n chips, Wednesday - roast chicken, Thursday - spaghetti bolognese, Friday - pork chops, Saturday - steak. There was also the one vegetable that you didn't like but had to eat I guess hoping that it would grow on you or you would have some sort of epiphany, suddenly thinking brussel sprouts were your absolute favourite. There always was variety and nothing repeated for a week at least. With the changes to the menu this week It is easy to create the same type of menu. Simply choose one of the packages or put your own together. A beautiful braise of pork with apples and bacon one night, stroganoff another, a vegetarian pasta for a lighter supper, bacon wrapped chicken breast with a potato gratin for another night. The combination is up to you, try something you normally wouldn't knowing that everything is made to order and with care and integrity.

If you are skiers heading up north it is easy to find comfort food that will warm you from the inside out and leave you satisfied,
re-energized and ready to go for a few more runs. Chicken and dumplings is the perfect example or the braised pork for dinner and my lunch items are great for a quick hot lunch before going back on the slopes.

Whatever you choose know that each and every dish has been made with care and integrity, heart and soul.


Good Eats 2GO Menu
week of January 18, 2010


Soups & Sauces

Old fashioned Chicken Noodle Soup 10
Double chicken stock, chicken, vegetables, noodles, herbs & sea salt. This hearty
Soup makes the perfect lunchtime meal with some good crusty bread.

Classic Onion Soup 10
A winter classic that just needs the finishing touches, some gruyere cheese
or emmanthaler and toasted croutons to create your own French onion soup.

New England Clam Chowder 12
My chowder is rich and thick loaded with clams and potatoes. Ingredients – bacon, onion, celery, potato, butter, a touch of flour, milk, cream, sea salt, pepper and lots of clams.

Tomato Sauce (1lt) 9
Tomatoes, onion, garlic slowly cooked and gently pureed

Bolognese (1lt.) 16
Meat ragu with red wine & plum tomato slowly cooked in a low oven to develop
the complex rich flavours of a true Bolognese


Lunch

New! Burritos ($6 each, packages of 5) 30
Homemade burritos filled with braised ancho pork, cilantro, salsa
chipotle aioli in a flour tortillas. Will freeze for 6 weeks

Quesadillas ($5 each, packages of 6) 30
Flank Steak, black beans, green onion, jalapeno, salsa & Monterey jack cheese.
Will freeze for 6 weeks

New! White Enchiladas with tomato & green chile (package of 8) 24
Tortillas filled with a marinated chicken mixture. Ready to bake with a
green chile tomato sauce, sweet onion & Monterey Jack cheese

Soups (500ml tub) 5
Choose from a selection of this week’s soups, minimum order of 3 tubs

Vegetarian Chili (500ml tub) 7
A medley of seasonal local vegetables and shell beans slowly cooked with tomatoes
and my own chili powder

Southwest Spicy Chili (500ml tub) 8
Slow cooked ground beef, tomato & white kidney beans highly seasoned
with my own chili powder.


Pasta

Traditional Lasagna 13/26
Layers of hand-made fresh pasta, Bolognese, 3 cheeses & béchamel

New! Fussili 14/24
Prima Vera with roasted butternut squash, cremini mushroom, garlic
Tossed in a rosemary cream

New! Orrichette 15/26
'Little ears' with homemade sausage, rapini, garlic and pepperoncino
tossed with rich tomato sauce

Mains

New! Chicken Tetrazzini 16/29
Poached Chicken tossed with shallots, mushroom & peas in a light parmesan cream.
Served over penne rigate

Chicken Pot Pie 15/25
A traditional potpie with braised chicken & vegetables in a creamy chicken veloutè
My own butter short crust to top it off

New! Chicken & Dumplings 29
Whole Chicken cut in 8, braised in a rich chicken stock with fresh thyme
garlic, carrots, bulb onion, mushrooms, potato dumplings
sea salt & pepper.

New! Bacon Wrapped Sicilian Chicken Breast (package of 4) 29
Sundried tomato, pine nut, herb & sultana stuffed chicken.
wrapped with bacon and slow roasted. Reheat for 15 minutes @ 350 degrees

New! Du Breton Pork Loin Braised with Apples & Bacon 15/27
Loin of Du Breton Pork roasted and braised with local apples
sweet onion, bacon & cider.

New!Beef Stroganoff 19/35
Sautéed beef with mushrooms & onion tossed in a Dijon pommery cream
Served over rustic noodles.

Meatloaf 14/22
Lean meatloaf made with ground sirloin and smothered in mushroom gravy.

Sheppard’s Pie 15/26
Lean ground beef slow cooked with aromatic vegetables and topped with Yukon mash.

Southwest Spicy Chili (1lt tub) 15
Slow cooked ground beef, tomato & shell beans highly seasoned
with my own chili powder.





Sides

Yukon mash 10
Hand whipped Yukon potato with Stirling creamery butter, Hewitt’s cream & sea salt

Yukon Potato Gratin 10
Layers of Yukon potato with red onion, thyme and cream

Sweet Potato Puree 10
Hand mashed sweet potato whipped with maple syrup & vanilla

Honey roasted Butternut Squash 10
Slow roasted butternut squash tossed with olive oil, honey, garlic, rosemary,
sea salt, black pepper

Steamed Jasmine Rice 5

Kids Menu

Mac ‘n Cheese 13
Rustic maccheroni tossed in a 3 cheese sauce & topped with parmigiano crust