We are who we are at Pejamajo, a crepe company who believes in serving you real food, made by real people who care about the ingredients we use to give you a "fine food fast" alternative to the quick service selections out in the world today.
Local people, cooking local food for local guests, nothing more....nothing less.
Here's a sneak peak at what I am looking forward to sharing with you for the autumn season.
savory crepe crust, uncured bacon, caramelized onions & Westfield Farms “Capri” goat cheese
Ale Steamed Maine Mussels …..12
Wachusett Country Ale, grain mustard, Vermont creme fraiche, garlic, shallots, fresh herbs
House Marinated Olives…..6
Cauliflower & Local Apple Soup ….7
curried crepe crisps
Roasted Organic Chicken Legs ……18
sauteed apples, mushrooms, apple brandy, Narragansett Creamery artisan yogurt
Blackbird Farms Angus Steak Au Poivre……MP
roasted potatoes, organic field greens
(due to the limited availability of Blackbirds Artisan Angus beef, we will prepare whatever cut Anne Marie has available for us this week.)
Cider Braised Pork Osso Bucco.....24
pumpkin, red quinoa, pistachio, maple