Easter at Roy and Sid's

Here is our Easter offerings, family style dinner was a great hit at Thanksgiving and we look forward to doing it agian. It is a great value.











Easter Menus 2009

Easter Sunday from 11 am to 9 pm in our restaurant

Family Style Easter Dinner
Rotisserie turkey breast, leg of lamb, brown sugar glazed ham, fresh peas and baby carrots, southern style green beans, macaroni and cheese, corn soufflé, mashed potatoes, fresh baked rolls, deviled eggs, tossed green salad, and fresh baked pies
$49.95 for a family of four $11.95 each additional adult, Kids 12-6 $6.95, kids under 5 free

Easter Dinner
Choice of rotisserie turkey breast, roasted leg of lamb, brown sugar glazed ham, or any combination and two side dishes $13.95 Adults $7.95 Kids

Easter desserts
Apple Pie, Strawberry Shortcake, Warm Bread Pudding, or Chocolate Mousse Pie $4.95

Easter pick up menu

Rotisserie Roasted Fresh Bone In Turkey Breast $3.95 per pound
With gravy 11 pound average

Dijon and Brown Sugar Glazed Spiral Sliced Ham $5.95 per pound
8 pound average

Rotisserie Roasted Fresh Boneless Leg of Lamb $9.95 per pound
With herb au jus 8 pound average (half legs available)

Sides (1 quart) $7.95
Macaroni and cheese . Collard greens . Southern green beans . Fresh peas and baby carrots
Cornbread dressing . Mashed potatoes . Corn succotash . Sweet potato hash . Sautéed julienne vegetables

One Dozen Sweet Yeast Rolls $3.95

Fresh Baked Desserts $19.95
Apple Pie, Strawberry Shortcake, Warm Bread Pudding, or Chocolate Mousse Pie

Orders must be placed by 10 pm on Thursday, April 9
Available to pick up between 10 am and 4 pm on Easter Day, heating instructions will be included

Call 843-839-9770 to order

Mustard

I made a chocolate espresso mustard the other day that I thought was great, not sure what I am going to do with it but it is a cool flavor combination so I thought I would pass that along.

Ciao,

pasta thoughts

Growing up with Italian grandparents instilled an appreciation, knowledge, and familiarity with many different pasta and their uses. That love of such a simple food is reflected in my dishes.

At Roy and Sid’s American Kitchen, I use Orecchiette pasta. Orecchiette means “little ear” in Italian. It is small, round, and cupped, perfect for holding a medium body sauce. A broth would roll off, and a thick tomato sauce would smother the pasta. We use it on our shrimp scampi pasta, which consists of wild American shrimp, garlic, white wine, lemon juice, fresh herbs, and a little butter whisked in at the end. He dish is one of our most popular.

Divine Prime features two pastas on the menu. The first is imported fresh pasta called Trofie. Trofie is Ligurian pasta made with flour and water, no eggs. It is rolled by hand into little squiggly shapes, and we use it for our lobster macaroni and cheese. The fresh pasta absorbs the flavors of the smoked cheddar cheese sauce better than dried pasta would.

I also use Fregola Sarda, pasta created by rubbing wet semolina wheat into little balls, then drying and toasting. Each little ball is bigger than a grain of Moroccan couscous. This specialty from Sardinia has a toasty, rustic flavor. I use this on our Hawaiian Blue Snapper with English peas, roasted tomato butter, and pistachio mint emulsion, a dish new to our menu this spring.

Pasta is a wonderful addition to the menu. With so many shapes and varieties to choose from, you are sure to never get bored.