Purloined Restaurant Spring 2009 Menu
Author’s Note
Purloined is a fictional restaurant based on my home cooking and whimsy. If I did have a restaurant, this would be the menu. Though I couldn’t stand cooking the same dishes night after night. All of these items, or at least the ideas for them, have been stolen. From cookbooks, newspapers, TV shows, restaurants. In this grazed world, everything is fair game as a source to be purloined.
We’re taking reservations in the Comments.
Starters
Crostini Platter • basket of French bread crostinis • head cheese pate • herb butter • ginger-rhubarb compote • select cheeses
Fire-Grilled Asparagus • platter of asparagus • drizzle of extra-virgin olive oil • zest of lemon • select flatbreads
Fire-Grilled Bell Peppers • fire-grilled red, orange and yellow peppers • savoury humous • chilled tzatziki • select flatbreads
Vegetables and Dip • seasonal cut veggies • daily dips
Ants on a Log • celery sticks • peanut butter • Sun Maid raisins
Kettle-Popped Popcorn • salted and drizzled melted butter
Bowls of Cheezies • Hawkins’ Cheezies • 3 blue bowls
Chips and Dip • Old Dutch Rip-L chips • onion dip
Salads
(all salads served with crostini and select cheese)
Stripped Ceasar • sliced romaine lettuce • extra-virgin olive oil • aged parmesan • rosemary croutons • lime-juice vinegrette
Candied Beets and Salmon • sliced candied beets • candied chum salmon • mixed greens • slivered pecans • grapefruit vinegrette
Charred Leeks • fire-charred baby leeks • extra virgin olive oil • minced shallots • zest of lemon • herb butter
Lights
Quinoa Stew • sauteed aromatic vegetables – carrots, celery, onions • simmered vegetable stock • toasted quinoa • lemon-thyme finish • served with crusty French bread
Grilled Cheese Sandwich • melted Quebec aged cheddar • melted aged gouda • thin-sliced rosemary bread • served open-face with ramkin of cocktail sauce
Back Bacon Sandwich • basil pesto • aged white cheddar • thin-sliced tomatoes • romaine lettuce • toasted multigrain bread
Mains
Bus-Driver’s Baked Eggs • daily fresh ingredients • breadcrumb-herb crust • Yukon Gold pan fries • thick-sliced rye toast • strawberry-rhubard jam
Pan-Fried White Chinook Salmon • peppered lemon butter • • pan-fried mashed potato drops • ratatouille
Spice-Crusted Pork Ribs • maple syrup rubbed baby-back ribs • roasted spicy rub crust • baked Yukon gold potato • fire-grilled asparagus
Boiled Dungeoness Crab • hand-caught in local waters • served in 2 halves • clarified dipping butter • spring salad greens
Venison Loin Medallions • bed of wild rice • dried blueberries • port reduction • fire-charred leeks
Beef Prime Rib Bones • thyme braised • fire-grilled spice crust • wilted swiss chard • Yukon gold pan fries
Hog Burger • fire-grilled pork patty • wine-softened onion rings • melted ementhal cheese • radicchio leaves • spring greens salad with raspberry vinaigrette
Finish
Hot Daily Crisp • fresh seasonal berries • cinnamon-granola crust • French vanilla ice cream
Pa’s Special • French vanilla ice cream • cinnamon-candied pecans • warmed maple syrup
Blackberry-Vanilla Milkshake • Hand-picked blackberries • Mexican vanilla extract • vanilla-bean ice cream • spearmint garnish
