Order Food – TEST

Roast Lemon Chicken Over Caramelized Onions and Croutons –  Ina Garten made this recipe famous for its simplicity and deliciousness.  We start with whole chickens, season them, and stuff them with lemons.  As the chicken roasts, the lemons flavor the chicken and create a little sauce for the onions which are caramelizing on the bottom of the pan.  When complete, we quarter the chicken and place one of the quarters over the onions and bread cubes which we toast in a pan with butter and herbs.  Enjoy with blanched green beans.  $21

Shrimp Creole – I love when this dish comes off the stove with a gorgeous deep red color from the tomatoes, tomato paste, hot sauce, and roux.  The holy trinity of onion, celery and green pepper is added to our roux and then mixed with the tomato mixture and herbs.  We toss in the shrimp at the end so they don’t overcook.  Enjoy over a bed of white rice and  a side salad. $23

Flank Steak with Chimichurri (G.F.) –  The flank is so flavorful, you don’t need a sauce, but it sure is nice to have the herbaceous chimichurri.  We’re going to roast fall butternut and delicata squashes for one of your side items.  The other is roasted fingerling potatoes.  $23

Cuban Roast Pork (G.F.) – Dark rum, garlic, onion, and sour oranges comprise the marinade for this delicious and tender roast pork shoulder.  We blast the pork in the oven at high heat to form a crust, then lower the temperature to slow roast the meat until it is moist and falling off the bone.  Enjoy with white rice, Cuban black beans, and sweet plantains (maduros). $21

Chicken Pot Pie – Made from scratch, this dish always pleases.  We use chicken breast, potatoes, green peas, celery, carrots, shallot, leeks, chicken stock and wine along with fresh herbs.  Enjoy our flaky, herb crust.  Although it’s a full meal, we’ll give you some broccoli too. so your mother will be proud. $21