November 2010
Take-Out Menu
November1-6A la Carte Items
Honey Mustard & Rosemary Roast Chicken
Filo Squares w/ leeks, dill & feta (v)
Baked Sweet Potatoes w/ black bean chili (v)
Turkey-Pumpkin Chili
Potato-Artichoke Gratin (v) / Entrées
Housemade Boudin Blanc w/ potato galette
Spicy Ground Beef Meatballs w/ pancetta, tomato sauce & egg noodles
Mahi Mahi w/ poblano mushroom cream sauce
Petite:Chicken Enchiladas w/ pasilla-almond sauce
November 8-13
A la Carte Items
Cinnamon & Chile-rubbed Roast Chicken
Roasted Brussels Sprouts & Butternut Squash w/ garlic & herbs (v)
Cannelloni w/ greens & ricotta (v)
Turkey-Pumpkin Chili
Potato-Artichoke Gratin (v) / Entrées
Chicken Marsala w/ mushrooms
Roasted Pork Loin w/ rosemary & shiitake mushrooms
Grilled Scallop & Shrimp Kabob w/ orange-chipotle glaze
Petite: Lobster Macaroni & Cheese
November 15-20
A la Carte Items
Orange-Balsamic Roast Chicken
Red Beans & Rice w/ house-smoked hamhock
Swiss Chard Gratin w/ breadcrumbs & cheese (v)
Turkey-Pumpkin Chili
Potato-Artichoke Gratin (v) / Entrées
Chicken Tikka Masala w/ basmati rice
Grilled Flatiron Steak w/ sauce Gribiche
Seared Albacore w/ pasta puttanesca & aïoli
Petite: Wild Salmon Cakes w/ arugula salad
November 22-24
(closed Nov. 25-28)
A la Carte Items
TeriyakiRoast Chicken
Soba Noodles w/ shiitakes & bok choy (v)
Roasted Root Vegetables w/ balsamic & herbs (v)
Turkey-Pumpkin Chili
Potato-Artichoke Gratin (v) / Entrées
Chicken Paillard w/ parmesan breadcrumbs
Lamb Tagine w/butternut squash, apricots & almonds
Tandoori-style Sea Bass w/ cucumber raita
Petite: Pork Satay w/ Thai cucumber salad
November 29 – December 4
A la Carte Items
Roast Chicken w/ garlic, saffron & preserved lemon
Lasagna Bolognese w/ spinach & bechamel
Moroccan-style Vegetable Tagine w/ chickpeas (v)
Turkey-Pumpkin Chili
Potato-Artichoke Gratin (v) / Entrées
Chicken Scaloppine w/ prosciutto, sage & citrus
Grilled Pork Chop w/ apples & leeks
Roasted Sea Bass w/ mushrooms, potatoes & salsa verde
Petite: Chicken Meatballs w/ roasted tomato sauce
(v) = vegetarian. A la carte items range from $9.50-11.50/lb. and entrées average around $13.50. Menu items subject to availability and change. View our website for monthly and catering menus.
AptosCenter | 7564 Soquel Dr. | (831) 685-3926
Hours: M-F 11-7, Sat. 11-5, Sun. closed | carriedawayfoods.com
Brined All Natural Diestel Turkey
Sliced Combination of Light & Dark Meat13.00 / lb. serves 2
Whole Turkey (about 17 lbs.) serves 12-14 4.75 / lb.
House Gravy made from pan drippings & giblets
4.00 / cup serves 1-27.50 / pint serves 2-315.00 / quart serves 4-6
Winter Squash & Carrot Soup with ginger (vegan)
3.50 / cup serves 16.50 / pint serves 1-213.00/ quart serves 3-4
Organic Coke Farms Baby Greens Salad with pomegranate-balsamic vinaigrette
4.00 / serving
Salad of local apples, fennel, persimmon, walnuts & lemon vinaigrette
4.00 / cup serves 1 7.50 / pint serves 2-315.00 / quart serves 4-5
Savory Bread Stuffing with pecans, herbsassorted dried fruit
4.00 / cup serves 1 7.50 / pint serves 2-315.00 / quart serves 3-4
Creamy Mashed Potatoes with garlic, chives & crème fraîche
3.50 / cup serves 1 6.50 / pint serves 2-313.00 / quart serves 3-4
Organic Butternut Squash Gratin with onions, sage & gruyère cheese
4.00 / cup serves 1 7.50 / pint serves 2-315.00 / quart serves 4-5
Fresh Cranberry Sauce with citrus
3.50 / cup serves 2-3 6.50 / pint serves 4-613.00 / quart serves 8-12
Organic Pumpkin Pie with whipped cream9-inch serves 8-10 24.00ea
(made with fresh-roasted local luxury and sugar pie pumpkins)