Soup time has arrived! Here's our first menu for Soupsmith week, January 16-22. We're doing six soups at a time (the menu will rotate all week). All the soups are made from scratch, down to the stocks (Jidori chicken, veggie, and oxtail).You can get each individually or get a three soup sampler. Also, it proved to be too hard to imagine living without fries altogether, so we're offering side fries seasoned to pair with each soup.
Here's the first set of soups:
Truffled Chestnut Mushroom: 5 types of mushrooms, sherry, ground chestnuts, cream, finished with truffle oil.
Truffled Chestnut Mushroom: 5 types of mushrooms, sherry, ground chestnuts, cream, finished with truffle oil.
Chicken Noodle: Jidori chicken, pancetta, egg noodles, ginger and saffron
Hot and Sour Lamb: lamb leg, camargue red rice, sichuan peppercorn, chiles de arbol, topped with cilantro and scallions
Coconut Butternut: roasted squash, coconut cream, apples, chipotle (vegan)
Spiced Spinach: baby spinach, black mustard seed, various spices, cream, topped with roasted red peppers, pine nuts and feta (vegetarian)
Curried Seafood Chowder: scallops, shrimp, calamari, Yukon gold potatoes, Madras curry, moscato (pictured at the top of this post)
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