Monday, April 11, 2011

Something special every night of the week at Bove:

Mondays:  Happy Hour at the bar with new Bar Menu served all night

Tuesdays:  $8 Awesome Bove Burger
Ladies night is back with 1/2 price cocktails and 1/2 price wines by the glass for the ladies at the Bove Bar!

Wednesdays:  Happy Hour at the bar
Half Price Entree's with your Insiders Card

Thirsty Thursdays: Live music with Greg Everhart
Bove Bar Happy Hour
Slow roasted Black Angus Prime Rib, mashed potatoes & vegetable $19
Insiders Card Holders receive 1 free glass of our featured wine and 1/2 Price Wines by the Glass all night.

Fridays:  Happy Hour at the Bar
The Bove Fresh Seafood Platter $19

Happy Hour EVERY night 5:00 - 7:00 with Chip Vermont's NEW Spring drink specials:  The Gin Fizz; The Caribbean, The Capichini; and $3 Martinis.  And the new Bove Bar menu served all night:

  • Piccolo Fritto, fried green tomatoes, calamari, lemon-herb aioli
  • Marinated goat cheese, fire roasted tomatoes, virgin olive oil, fresh herbs & crostini
  • Jumbo lump crab cake, southern slaw, gribiche
  • Smothered hand-cut French Fries, Bolognese, Romano cheese
  • House-made meatballs baked with Fontina cheese
  • Steamed NC clams Basquaise, sausage, peppers, onion
  • Rigatoni with Tuscan sausage and pecorino

Featured Recipe
White Bean Soup w/Collards, Pancetta, Romano Cheese

This soup is always a staple in our restaurants.  We make it with white beans (cannellini... northern white) or just about any bean will work. Sometimes we use spinach but any green works...sometimes we use bacon, sausage, country ham, you can use anything in your pantry. We should call this "The Pantry Soup"!

8 /15-20 oz cans white beans
2 cups chicken stock
1cup tomato sauce
3 tablespoons olive oil
1 bunch collards
1 lb pancetta or bacon
4 large cloves garlic, chopped
1 bunch chopped scallions
2 stocks celery, sliced fine
3 tablespoons fresh chopped parsley
2 teaspoons dry oregano
1 cup grated romano cheese
2 teaspoons red chili peppers (optional)
S&P to taste

Serves 8-10
If you prefer dry beans, soak overnight

Render the pancetta, chop and reserve the fat.  Cook the collards down and chop reserve.
In a large heavy bottom pot, put the oil and rendered bacon fat. On medium heat add the garlic, celery, scallions, parsley and red pepper.  Sweat them until soft and translucent. Add the pancetta and collards, stir for about two minutes. Add the beans with the juice from the can, stir frequently to mix well in the pot.  Add the chicken stock and oreganosalt & pepper to taste.

Simmer for 1 hour, serve with grated cheese and crushed red pepper.


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