ROOTED SPOON
TAKE OUT MENUS
Thursday TAKE OUT Dinner
A 3-course ethnic meal featuring ingredients from local area producers. Each week we choose a new theme and create a completely unique menu. As always, vegetarian and gluten free options are available.
SEPTEMBER 24th
Vietnamese Dinner: Meat
To Start:
Peanut Noodle Salad
Rice noodles, local tomatoes, cucumbers, wilted kale, nasturtium, Vietnamese herbs w/ Hoi An peanut sauce, hard-boiled St. Brigids Meadows eggs & peanuts
Main:
Hoi An Spare Ribs
Organic Prairie spare ribs marinated in a lemongrass, fresh turmeric, & kaffir lime leaf paste; served with char-grilled eggplant, Hoi An garlic rice & pickles
Dessert:
Bánh Choux (matcha cream puffs)
Choux pastry shells filled w/ matcha green tea custard
Vietnamese: Vegetarian (GF)
To Start:
Peanut Noodle Salad
Rice noodles, local tomatoes, cucumbers, wilted kale, nasturtium, Vietnamese herbs w/ Hoi An peanut sauce, hard-boiled St. Brigids Meadows eggs & peanuts
Vegetarian Main:
Char Siu Tofu & Baby Bok Choi
5-spice/soy/honey-marinated BBQ tofu & roasted local mushrooms with gingery baby bok choi, house hoisin sauce, & garlic rice
Dessert (GF):
Chè Chuối
Creamy coconut tapioca pudding w/ 5-spice roasted local apples, toasted cashews & sesame seeds (GF)
