Menu for January 25, 26 and 27

This week in the Market we will have:

  • Tomato, chick-pea and pumpkin soup – $8 pint
  • Broccoli and Swiss cheese quiche – $9 slice
  • Flatbread Sandwich – with KBM mozzarella and KBM ham, with an oil-cured black olive relish – $13 per
  • RockFish – with KBM buckboard bacon, lemon, capers and sour cream, garnished with cauliflower rice pilaf – $24 per you cook  (**Kevin needs to have your rockfish orders in by noon on Wednesday…**)
  • Slow cooked leg of lamb pot-pie – $18 per you reheat
  • Smart Chicken – $4.75 # whole; dry-brined and spatch-cocked $5.75 #.
  • Oatmeal chocolate chunk cookies – $10 dozen

Pantry:

  • King Arthur AP Flour – $6.75 5# bag 
  • Instant dry yeast – 2 oz/$2
  • KBM classic pie dough – enough for a 10 inch pie shell – $5 per disc (FYI, this pastry is currently made with all butter) (comes frozen)
  • KBM sourdough starter – $2.50 cup
  • KBM pate – pork, walnuts, currants – $20 lb
  • Maldon flaky sea salt – $1.50 per oz. (about 1/4 cup)
  • Bel Aria capers – in salt – $2.50 per oz (about 1/4 cup)
  • Quillen Farms Wagyu Beef   Locally raised 100% pure wagyu beef.  We have QFWB burger meat in stock @ $8 lb. Other cuts, as described on their website, can be ordered from us and picked up at the K-B Market, frozen. 
  • Shrimp – IQF (Individually Quick Frozen) 16/20 Gulf Shrimp – $14.75 lb 
  • KBM fresh made mozzarella – $12 lb (24 hours notice please)
  • Sliced sharp Provolone – $15 lb (Italy)
  • Pecorino Romano  – $20 lb (Italy)
  • And wine.  the list is available hereThe list is in a bit of a state right now, but by the time you get in here, there will be some organizing and replacing…