On The Menu: August 24 – 30

Monday, August 24th – Split Pea Stew
Split pea soup has been known as a hearty favorite since Greek and Roman times as early as 500 to 400 B.C, as documented by Apicius, Rome’s first cookbook author of the ancient world. Since the pea was commonly grown throughout Europe, variations of split pea soup has been present in the regional cuisine of Germany, the Netherlands, Sweden, Finland, and the United Kingdom. Our Split pea Stew is thick and flavorful, with vegetables and potatoes balancing out this delicious and hearty stew.

Tuesday August 25th – Beef and Orzo
Orzo pasta is special, melon-seed shaped pasta that is perfect for juicy sauces or delicate salads. Our Beef and Orzo is topped with tangy feta cheese for a Mediterranean delight.

Wednesday August 26th – Baked Halibut
Halibut is the largest of the flatfish and one of the largest of the saltwater fish with catches that weight in at up to 660 pounds. Its firm white meat and delicately sweet flavor, combined with its high nutritional value, make it a favorite among fish lovers. Our halibut is baked and served with fresh tomatoes and corn sauce.

Thursday August 27th – Lemon Chicken Ginger
Although it was well-known to the ancient Romans, ginger nearly disappeared in Europe after the fall of the Roman Empire. Thanks to Marco Polo’s trip to the Far East, ginger came back into favor in Europe, becoming not only a much-coveted spice, but also a very expensive one. Combined with lemon, it makes a delicious and zesty marinate, perfect for chicken, and especially delicious when complemented by rice and veggies, as it will be today in the St. Anthony Dining Room.

Friday August 28th – Ham Chowder
You’ve heard of clam chowder, but ham chowder is even tastier! Rich, flavorful, and filling, this hearty chowder is made with potassium rich potatoes simmered with ham and vegetables. MMMMMMMmmmm!

Saturday August 29th – Turkey Tetrazinni
Who knows if Turkey Tetrazinni was really named after the Florence born opera singer who gave a free concert in San Francisco after declaring to a contentious New York court, “I will sing in San Francisco if I have to sing there in the streets, for I know the streets of San Francisco are free.” What we do know is our Turkey Tetrazzini is worth singing about, with its rapturous whitesauce covered noodles tempered with succulent morsels of turkey throughout.

Sunday August 30th – Sesame Soy Braised Pork
“Braising” is a special way to cook meat by browning it in fat, then simmering it in a small quantity of liquid so that its flavor becomes very full and the meat very tender. The word comes from the French braiser, from braise, or hot charcoal. Today’s special Sunday meal is pork braised in sesame and soy sauce, for a salty and delectable flavor.