SOUPS

Fall/Winter 2009-10 Soup Selections

* Roast squash & sweet potato w/ buttermilk blue cheese sauce
* Italian arugula & potato garnished w/ fried proscuitto
* Szechwan carrot & toasted almond
* Potato soup w/ chorizo & parsley pesto
* Asparagus & shrimp bisque
* Asian pumpkin, corn & lemongrass
* Baked potato & leek w/ VT cheddar & bacon
* Spiced parsnip & cauliflower
* Black bean pumpkin
* Tuscan bean
* Mulligatawny (curried chicken, coconut & lentil)
* Pear & watercress w/ stilton croutons
* Fennel & potato soup w/ smoked salmon
* Scotch broth w/ beef
* Moroccan lamb, chickpea & lentil
* Lemon, artichoke & roasted garlic
* Midde Eastern pistachio
* English Onion soup w/ sage & cheddar
* Zucchini, asparagus & rosemary
* Wild mushroom, walnut & rosemary
* Littleneck clam soup w/ butter beeans & saffron
* Curried butternut squash & apple bisque
* Louisiana sausage gumbo
* Tunisian spicy soup w/ chard & egg noodles
* Mussel & fennel bisque
* Pumpkin, mussel & tarragon
* Roasted tomato & goat cheese w/ basil puree
* Spinach w/ poached egg & parmesan
* Crab soup w/ fennel, tomato & pernod
* Celery & stilton
* Golden beet soup
* Fennel soup w/ orange créme fraiche & cumin croutons