Simpson’s Party
Summer Buffet Lunch
mmmmmmPork Chops
Roasted All Natural Pork Chops with a Mushroom Gravy
Wiggum’s Chili with “Quetzlzacatenango” Peppers
Rancho Gordo Beans, Ground Beef, Peppers, Onions, Garlic, Spices and Dark Chocolate
“Blinky”
Seared “Three-Eyed” California Sea Bass, Bacon Aioli
“Tamaco” Risotto
Smoked Tomatoes sautéed with Arborio Rice, Spring Onions and Chicken Stock
Marge’s Fresh Veggies
A variety of Fresh Local Summer Vegetables Sautéed with Olive Oil and Garlic
Lisa’s Tofu Dogs
Grilled Tofu Dogs served with Onions, Sauerkraut, Ketchup and Dijon Mustard
Fat Tony’s Pasta Primavera
Sautéed Seasonal Vegetables and Penne tossed in a Roasted Garlic Cream Sauce
Lake Springfield Braised Lentils
Le Puy Green Lentils braised with Onions and Herbs
Lisa’s Vegetarian Gazpacho
Heirloom Tomatoes, Onions, Garlic and Red Wine Vinegar with Pickled Cucumbers
Moe’s Pickled Eggs
Hard-boiled Eggs pickled in Cider Vinegar with Pickling Spices
Nachos Flanders Style
Organic Local English Cucumbers Topped with Cottage Cheese
Frosted, Rainbow Sprinkled Donuts
Bart’s Peach Lime Squishees
Virgin Flamin’ Moe
Cherries, Burnt Vodka, Simple Syrup, Lime Juice