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!
ELK RIB CHOP:
A massive 18oz rib chop that easily serves two (or one very hungry person...); we encrust it with cracked peppercorns, then fire it on the BBQ; butterflied off the bone and served with a plum-balsamic vinegar glaze.
GRILLED WHOLE FISH:
(This dish requires advance notice to procure the freshest whole fish...)
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 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.
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.