Cous Cous reopens its culinary doors this friday (july 6th) and here are some of the new “small plates” we are rolling with. A lot of dishes have veggie options and add proteins. We scraped painted and clean the front so that you could eat these great dishes…Come hungry leave stoked! Our new menu should be early next week.
Avocado and apple pureed with a marinated tomatoes, garlic aoili and manchego cheese.
Fried cauliflower tossed in a preserved lemon vinaigrette over julienned carrots, red onions, squash, zuchini, and red peppers, pistachios and dried cherries in a marscela sauce. Topped with gorgonzola mousse.
Eggplant stuffed with Ricotta and feta cheese, apricots a, currants and pine nuts. Topped with tomato sauce.
Lentil, Pork and mushroom salad
Tender cuts of pork loin sautéed mushrooms and lentils tossed in a truffle balsamic vinaigrette.
Made with piquillo papers and house make aoili with prosciitto.
Squash and zucchini risotto w/roasted red and gren bells pepped topped with a goat cheese mousse.
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