This year we are offering a special appetizer and two entrée specials in addition to our regular menu.
Curing is a great way to treat a stewed tomato. It brings out the flavor of tomatoes like they were just picked, ripe off the vine. We’re pairing them with tangy goat cheese and fresh marjoram (from the greenhouse!) served on a flaky puff pastry square.
Artichoke peak season is March through May so it was a natural choice. I put a twist on what is classic, served in my family at room temperature with vinaigrette. Lately I’ve been on a ravioli craze, so I made a stuffing of pureed artichoke hearts, caramelised onion and brioche breadcrumbs, with a little nutmeg and thyme. We’ll top them off with sweet sautéed crayfish and serve it with Chimichurri, an Argentine sauce of chervil and parsley (fresh from the garden!), garlic, grated carrot, lemon and olive oil.
Peter is breaking down a leg of lamb for grilling. Tender choice morsels are dry rubbed with a mix of smoked paprika, dried oregano, ground coriander, ground ginger, ground cardamom, garlic powder, salt and cayenne pepper. Grilled to perfection and served with a relish made from chopped fresh mint, golden raisins and pine nuts. On the side, we’ll be serving risi e bisi, a creamy Venetian dish made with a rich chicken stock, arborio rice, onion, garlic, pancetta, spring peas and parmesean.
And fresh asparagus with lemon!
We’ll be open from 2 pm. 688-7100 to reserve.