Weekly Menu
July 11 - 15 DAILY SPECIALS 7/11 - Monday: Southern-Style Veggie Plate: Stuffed Zucchini, Oven-Fried Green Tomato Stacks & Pink-Eyed Pea Cakes ($9.50/ serving) 7/12 - Tuesday: BSK Chicken Pot Pie (small: $14.50; 9-inch: $29) SOUP DU JOUR: Corn & Crab Bisque (Pint: $7; Qt: $13.95) 7/13 - Wednesday: Crab Cakes with BSK Remoulade & Asparagus with Lemon-Parsley-Shallot Butter ($11.95/ serving) SOUP DU JOUR: Tomato-Basil with Zucchini-Corn Muffins (8 oz: $5; Pint: $9.50; Qt. $20) 7/14 - Thursday: (Vive la France!) Roasted Beef Tenderloin with Moutarde-Creme Fraiche ($26/ pound of cooked beef) Make a Meal: Beef + Salade au Lardon & Ratatouille Gratin ($42 feeds 4) SOUP DU JOUR: Leek, Carrot & Potato Soup au Pistou (8 oz: $4; Pint: $7.75; Qt: $15) 7/15 - Friday: Zucchini-Turkey Lasagna (Sm: $16 [serves 2 – 3]; Lg: $34 [9 x 13 ]) EVERYDAY MENU MAINS: ALL WEEK: Parmesan-Crusted Chicken Cutlets w BSK White BBQ Sauce ($4.50/ cutlet) Marinara Meatloaf (small: $16.50; Lg: $32) Pasta Salad (prices TBD based on ingredients) TUES - FRI: Lemony Chicken Broccoli & Rice Almondine (sm: $12.50; 8- x 8-inch: $24) Heirloom Tomato Tarts (indie: $7; Large: $26 ea) SNACKS, SALADS, SIDES & SUCH: Basil-Buttermilk Chicken Salad* (8 oz: $ 5; Pint: $ 9.50; Qt. : $18.50) Wedge Salads (2 wedges: $7.50) Heirloom Tomato Salad with Shallots, Herbs & Honey-Balsamic Vinaigrette ($4/stack) 3-Bean Salad (pint: $7.50; quart: $14.50) Bacon, Almond, Cheddar Spread (8 oz: $5; pint: $9.50; quart: $18.50)
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