Monday April 11th 6;30 PM
182 S. Main Street, Bowling Green
Cost: $25 per person
The traditional feast features lamb, which is sourced from local producers. Reservations are required for the lamb dinner, and suggested for the other options (beef, chicken, vegetarian).
RSVP to Lucy Long lucyl@bgsu.edu
Naslada Bistro Menu - Slow Food Event 4/11/11
Appetizer--Veggie Spread on Toast
Salad--House Special Salad
Main Course (all meat is organic and local)
**Slow-Roasted Lamb – Served with brown rice and spinach
(This is the Easter tradition; prior reservations necessary for this choice.)
Chicken Piccata – Tender chicken cutlet flavored with delicate lemon-wine sauce.
Served with homemade noodles and sautéed asparagus.
Chicken Paprikash -- Tender chicken cutlet cooked in our carrot-onion wine s
sauce, served over Naslada’s homemade noodles.
Drunken Chicken – Golden baked organic-fed quarter chicken slowly roasted to
perfection with beer flavored baby potatoes.
Stuffed Peppers – Classic Bulgarian recipe of bell pepper stuffed with seasoned
mixture of ground beef, rice and vegetables. Topped with parmesan cheese
sauce.
Beef in Clay Pot – Slow roasted grass0fed beef with carrots, onions and mini
Bella mushrooms in our special tomato-wine sauce. Served with rice pilaf.
Beef Goulash Stroganoff – A German recipe of beef sirloin cooked with leeks,
mushrooms, onion and sour cream. Served over homemade wide noodles.
Vegetarian Pasta “Rasta” – Delicious sauce of fresh portabella, spinach, tomatoes
in garlic-alfredo sauce. Served over our own homemade pasta. Sprinkled with shredded Parmesan-Asiago cheese. Add grilled chicken strips for $3.00.
Vegetarian Gyuvech in Clay Pot – Organic fresh tomatoes, green peppers, red
onion, mini Bella mushrooms, Bulgarian Feta cheese and two Omega-3
eggs.
Desserts
Cake Style Baklava – Sweet layered delight with walnuts and syrup.
French Crepes Flambé – Apricot, strawberry or chocolate crepes flambéed in
light rum syrup.
