Friday Take Out Dinner for April 1

Pork & Cauliflower Curry
with Jasmine Rice
and a Green Salad

$7.99

Prepared by Chef Rob McKain
Reservations highly recommended.

Take Out Dinners are available hot from 5-7 pm on Fridays. Reservations accepted by phone or in-person only. Call 492-3326 to reserve yours today.

Friday Take Out, 3/25, Enchiladas!

Chicken Enchiladas*

*Bean & Cheese Vegetarian option also available

Served with Mexican Saffron Rice,

Refried Beans,

and a small tossed salad

$7.99

Prepared by Guest Chef Susan Taggart

Reservations Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Friday Take Out, 3/18/11

Beef Stew (with Local Smith Grass-fed Beef)
with a small salad & French bread

Prepared by Guest Chefs Tracy Crelin & a crew from Spring Lake Ranch.

$5.99 (12 oz, serves 1)
$10.99 (32 oz, serves 2)

Friday takeout meal for March 11

Friday Night

Take Out Dinner

March 11, 2011

Dabbie Sweet’s

Ham & Cheese Casserole

(Wallingford Locker Ham & Grafton Cheddar)

with a small tossed salad

$7.99

Prepared by Guest Chef Louise Duda.

Reservations Strongly Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Menu for Wednesday to Friday, 3/9 to 3/11

Wednesday: apricot scones, blueberry muffins, French Vegetable soup with cannellini, French bread.

Thursday: blueberry scones, cranberry walnut muffins, Anadama bread and French carrot soup.

Friday: peach scones, blueberry muffins, sesame seed bread, and southwestern butternut squash soup.

Manu for Tuesday, March 8

Tuesday: blueberry scones, raisin date walnut bran muffins, broccoli cheddar soup and flax seed bread.

Menu for this weekend, March 5, 6

Saturday: blueberry scones, cranberry walnut muffins, French bread, clam chowder. Also: pizza with red and green bell peppers, carmelized onions, garlic, and mozzarella cheese.

Sunday: ginger pear scones, blueberry muffins, French bread, southwestern butternut squash soup.

Friday takeout meal for March 4

Ginger-Garlic Turkey Breasts

with Stir-fried Vegetables

& French Bread

(Misty Knoll Vermont Turkey)

$7.99

Prepared by Guest Chef Sally Deinzer.

Reservations Recommended!

Take Out Dinners are available hot on Friday night from

5-7 pm and through the weekend while supplies last. Reservations accepted in person or by phone. Call 492-3326.

Menu for Wednesday to Friday, 3/2 to 3/4

Wednesday: Apricot scones, blueberry muffins, hamburger rolls, and French vegetable and cannellini (white kidney beans) soup.

Thursday: Blueberry scones, raisin-date-walnut bran muffins, anadama bread, and Afghan lentil soup.

Friday: Peach scones, blueberry muffins, Italian bread, and French carrot soup.