SPECIALTIES FOR TWO!
Our Current Offerings...
(served with house salad, freshly-baked crusty bread & appropriately chosen side dishes)
This traditional Provençal fish stew originated in the port city of Marseille; we don't follow a formula, we just use whatever fish & shellfish is freshest that day; served in a flavorful broth of tomato, fennel, garlic, saffron, orange zest & Pernod; served with garlic toast & rouille.
In this Italian classic, a whole rabbit is segmented, then braised in white wine with vinegared cherry peppers (hot or sweet, your choice...) & garlic until the meat is falling off the bone; served on a bed of linguini with freshly-grated Parmigiano-Reggiano.
CHICKEN & OLIVE TAGINE:
The signature dish of Morocco; pieces of chicken are simmered for hours in a clay tagine with plump green olives & preserved lemons; the addition of ginger, cinnamon & cilantro impart wonderful flavor and aroma; served on a bed of hand-rolled couscous.
COQ AU RIESLING:
This Alsatian variant of coq au vin utilizes Riesling & butter as the braising medium to create incredibly moist & tender chicken; fresh leeks, shallots, red potatoes & heavy cream make this a very hearty dish indeed.
COTECHINO E LENTICCHIE:
In northern Italy, this dish is traditionally eaten on New Year’s Day for good luck; cotechino is a fresh, uncooked salami which is simmered with onions & herbs, then served on a bed of tender, green lentils with a side of polenta - molto delizioso!
GRILLED WHOLE FISH:
(No guarantees...depends upon whole fish availability...)
Every Southeast Asian country has their own version of this recipe; a whole fish is grilled on the BBQ then topped with a blanket of fragrant herbs & spices, including ginger, cilantro, spring onions and red chilies; served with a lemon & garlic dipping sauce.
LAMB & WHITE BEAN STEW:
An earthy, farmer-style stew of French origin; lamb shanks are simmered for hours - until very moist, tender & flavorful - with Great Northern beans, onions & carrots; a rich & hearty dish always welcome on a cold winter evening.
LAMB SHANK TAGINE:
A traditional North African dish; lamb shanks are braised for hours in a clay tagine until exceptionally tender; a rich, sweet & sour flavor develops with the addition of apricots, prunes, lemon zest, cilantro & honey; served on a bed of hand-rolled couscous.
Middle Eastern comfort food; deeply-fried sweet onions, green lentils & aromatic basmati rice, enhanced with a blend of traditional eastern spices; a refreshing side of yogurt with cucumber & mint adds zest.
Tunisian in origin, but popular throughout the Middle East; red peppers, onions & eggplant are sautéed with roasted cumin seeds & harissa, topped with fresh eggs, then oven-baked until the eggs set; served with a warm & crusty baguette to soak up the flavorful juice.
The Vermont Department of Health requires that we advise you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.