NEWS:
Thank you for your support with “Dining Out for Life”.
Our fundraising goal was exceeded by a great deal.
Again - thank you!
CURRENT DISH SPECIALS:
Red Lentil with Crиme Fraоche
Bowl $5.75 Cup $4.50
Mediterranean Sandwich
With hummus and herbed roasted vegetables on ciabatta.
Served with your choice of soup or honey greens. $14
Chicken and Bacon Flatbread
With roast chicken and wild boar bacon, roasted tomatoes, avocado and goat cheese.
Served with your choice of soup or honey greens. $14
Proscuitto Pasta
Asparagus, prosciutto and mushrooms in a light lemon cream
tossed with pasta, topped with Asiago cheese and served with toast points. $16
Smoked Salmon Quiche
With smoked salmon, onions, peppers and Brie cheese.
Served with your choice of soup or honey greens. $13
Saffron Scallops
Pan fried scallops with sweet peppers in a saffron white wine
Sauce with tomatoes and served on a rice pilaf $17
Now for the most important Features…
Sparkling Pomegrante Liqueur $7
Wraspberry Ale – Drink the organic pink from the Wild Rose Brewing Company $7
Australian Mountain Pepper Berry Beer – a refreshingly spiced ale
from Edmonton’s own Amber’s Brewing $7
Pepperwood Grove Viognier – California – notes of apricot, honey and clove
Pepperwood Grove Syrah – California – rich and juicy with ripe cherry and plum notes
$6.95 glass $ 18.95 half litre
RECIPE:
Roasted Vegetable Pasta with Tomato Pesto
Serves 6
1 medium onion diced
1 Tbsp minced garlic
Olive oil
I litre tomato sauce
2 Tbsp pesto (make your own or try the Italian Centre for a good selection of pesto)
4 med carrots sliced
1 stock broccoli sliced
2 Portobello mushrooms sliced
Olive oil
Salt and pepper
6 cups cooked pasta of your choice
Ѕ cup grated Asiago cheese
Saute onion and garlic in olive oil until transparent. Add tomato sauce and pesto sauce and cook over medium heat for 30 minutes then reduce to simmer.
Prepare vegetables (add your own favourite vegetables if desired), drizzle with olive oil and season with salt and pepper. Place on roasting pan and cook for 15 minutes at 350 degrees.
Toss roast vegetables with pasta and sauce then top with Asiago cheese.