Menu: Oct. 18th - 21st

MONDAY

Chicken Pho w/ Beef Meatballs

(Pho Ga Bo Vien)

It doesn't get more Vietnamese than Pho.  Even though my grandparents operated a Pho cart in Saigon, Vietnam, I never really knew how to make this until just a few years ago. Every time I make it, I learn new tricks to make it better.

You can eat it any time of year, but you really appreciate it when it's cold outside. The broth comes from whole chickens that have been simmering in a hot steamy pot with garlic, onions, carrots, turnips and spices galore (star anise, cloves, coriander, cinnamon, cardamom). Actually, it's the spices that give Pho it's distinct flavor and sets it apart from all other Vietnamese noodle soups.

When the broth is ready, it is poured right on top of a bowl of pho noodles (flat rice noodles), chicken, meatballs, and onion slivers. Then you then add scallions, cilantro, bean sprouts. And as if that's not enough, each individual then adds a twist of lime, hoisin sauce, and Sriracha (chili sauce) to their own bowl.

TUESDAY

Grilled BBQ Pork Chops,  Spicy Fried Rice

& Nappa/Red Pepper Salad w/ Orange Ginger Dressing


"The Pork Chops were Fantastic!!!" - Hilda

If you like sweet savory BBQ and spicy foods, this is for you!

WEDNESDAY

Santa Fe Chicken

Grilled cumin lime chicken breasts on a bed of Romaine Lettuce, Cilantro Rice, Tomatoes, Onions, Avocados, Corn and BBQ dressing.

THURSDAY

Stuffed Flounder w/ Pesto Penne & Roasted Veggies

Flounder fillets stuffed with shrimp, red peppers, onions, and mozzarella.
Served with roasted zucchini, squash and carrots.

Menu: August 23rd -26th

MONDAY

Slow-Cooked Pork Shoulder w/ Garlic Onion Rice 

Plantains & Side Salad

(I'm offering this again this week, since I got some interest from people who just found out about the service.)

If you're not a fan of pork, this dish might just turn you into a pork lover. It is pure torture to be in the same room while this is slow cooking for 5 hours! The pork is incredibly tender, juicy and massively savory. It goes perfectly with the Garlic-n-Onion Rice. And finally, to top it off are 2 sauces that totally compliment each other: Spicy Cilantro and Sweet Garlic Ranch, which you can also use for your salad dressing!

I hope you enjoy eating this as much as I did making it!

TUESDAY

*Pad Thai Noodles w/ Crispy Shrimp

Crispy fried shrimp on top of Pad Thai Noodles and a bed of green leaf, red/green cabbage and carrots.  Garnished with crushed peanuts, scallions, cilantro and a sweet-n-tangy coconut dressing.

Make sure you place the shrimp in the oven for 8-10 minutes until crispy again. 

(Pad Thai noodles contain peanuts in the sauce.  Not recommended for those with peanut allergies.)

 

WEDNESDAY

Grilled BBQ Pork Chops w/ Kim Chi Fried Rice

& Kim Chi Cucumber Salad

 If you like sweet savory BBQ and spicy foods, this is for you!

THURSDAY

*Curry Tilapia w/ Coconut Basmati Rice & Asian Veggie Stir Fry

"The Tilapia was my first meal and it was wonderful!  Great portions and the
rice was to die for."--Ming

Tilapia fillets rubbed with garlic and curry then pan seared with olive oil. Basmati rice cooked with coconut milk and once cooked shredded coconut and sesame seeds are added for added texture and sweetness.

* All seafood dinners are 2 for $25.
All others are 2 for $20.