Cooking around the Mediterranean ~ Through February !
Thanks for the Great turnout this weekend~ It is so great to come back from our winter break and see all our Rhody friends and it really does make us feel great being back open. We continue on this week with cooking from around the Mediterranean ~ with a heavy emphasis on Italian Cooking this week - as well as Greek Moussaka~ We have been getting in some beautiful produce from Hedlin Farms and Aslan’s How and the oysters this time of year are beautiful.
Special Note: We will be open for Valentines Dinner on Tuesday, February 14 and are taking reservations for 2 or more! Also… the Rhody Too Gallery next door will reopen Friday, February 3 ~ All Jewelery will be 20% off through the month
Read on for this week’s specials and we look forward to seeing you in! Salute’ ~ Don, Carol, and the Entire Rhody Crew
Mediterranean Cooking~ Week 2 Februry 1st — 5th, 2012
Lunch:
Grilled Panini with Parma Prosciutto, roasted peppers, Pesto, & Provolone
Braised Red Cabbage with French Chevre, apple, toasted walnuts
Fontina Burger ~ 1/3 pound organic beef with Italian Fontina Cheese
Dinner:
Pollo Saltimbocca – Breast of Chicken with fresh sage, prosciutto, marsala wine sauce over Penne
Greek Moussaka with potatoes & Vegetable
Grilled Petite Tenderloin with Gorgonzola, Caramelized Onions, & Demi Glace
Pan Seared Wild Gulf Prawns with wild boar bacon, tomato, garlic, rosemary & spinach, Served on Saffron Rice
Saturday & Sunday Brunch:
Carbonara Scramble—Egg scramble with spaghetti, prosciutto, pancetta, garlic, and parmesan
Eggs Florentine - English muffin, sauteed spinach, poached eggs, Alfredo sauce
Italian “French” Toast stuffed with sweet ricotta and dipped in Amaretto batter; maple syrup
