Wednesday, August 25, 2010

Local people, cooking local food for local guests, nothing more....nothing less.

Every Friday & Saturday night at our Holliston location we  transform our creperie into a small intimate bistro with live music, and starting this fall I am thrilled to announce a new small menu concept with a focus on seasonal haute New England cuisine.

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.

Using that same philosophy, twice a week we will serve you our version of solid haute farm food, a great selection of local craft beers and some interesting wine selections to give you the alternative to the "city" dining experience.

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.


Small Plates
Flat Bread…..10
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
French bread

Cauliflower & Local Apple Soup ….7
curried crepe crisps

Entrees

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

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