March 28

this week’s menu by chef meghan stotko

featuring spice blends from around the world
brought to you by the Teeny Tiny Spice Company of Vermont,

intended to bring some flavor into a cool, grey week!

broad ribbons of handmade pasta with
grilled hubbard squash, edamame, & browned butter sauce
spiced with Persian Adwiya, a combination of citrus zest, rose petals,
earthy cumin, cinnamon, cardamom, and nutmeg

honey & mustard-baked pork over parsnips & whole-roasted onion
spiced with Morrocan Ras el Hanout, a name which
translates to “the best spices a shop has to offer.”  Authentically, it’s
a blend of many- more than twelve, possibly thirty- toasted spices
including: cardamom, coriander, cumin, cinnamon, nutmeg, and chili as
well as spices rare to our region like oris root, monk’s pepper, and galangal

fig & goat cheese galette
with Montreal seasoning and ramp pesto

chocolate chili apple tarte tatin
caramelized layers of apple with a smack of spice, served on a thin base of buttery pastry


 

 

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