This month's Specials

February 2 - 15, 2010, Spain

Start with a Grilled Tuna Salad -
marinated tuna steak, charbroiled, shredded
and tossed with colorful sweet pepper strips, diced tomatoes
and red onions in a roasted garlic vinaigrette, served over
crisp romaine lettuce accompanied by sliced Baguettes with
extra virgin garlic olive oil for dipping.Then enjoy the main course of
Roasted Chicken Stew - sliced, roasted chicken browned in
extra virgin olive oil and garlic, then simmered in a thick tomato
and onion sauce, flavored with dry white wine, whole green olives,
bay leaves, thyme and nutmeg, served with a mound of fluffy
Saffron Rice, along with a side Moorish Carrots -
baby carrots glazed with raisins and toasted almond slices.
For a delicious and decadent dessert, some lovely
Honeyed Pears - pears poached in port wine, honey, cinnamon
and aniseed, served cold over vanilla ice cream
$18.95

Condiments: Garlic Mayonnaise with a hint of brandy,
Three Citrus Mustard and Spanish Carrot Relish

Vegetarian Platter
Start with vegetarian soup & salad -
White Bean Pistou - bean and herb soup,
aromatic with fresh basil, packed with carrots, celery, green beans,
baby red potatoes and scallions, and a beautiful, sunny
Mediterranean Nut Salad - cucumbers, garbanzo beans,
almonds and sunflower seeds, tossed with red onions,
sweet peppers, and a fresh citrus vinaigrette,
accompanied by sliced Baguettes with garlic olive oil for dipping.
For the main course: a Spanish "Omelette" - pasta, spinach,
Ricotta, and Parmesan cheese baked in a casserole
with eggs, herbs and a little cream, served with
a mound of fluffy Saffron Rice, along with Moorish Carrots -
baby carrots glazed with raisins and toasted almond slices.
$17.95

February 16 - March 2, 2010
Greece
Start with some Soup & Spanakopita
Traditional, delicious Avgolemono -
chicken and rice soup - velvety rich, and piquant
with fresh lemon, with a side of Spanakopita - spinach pie
packed with ricotta and feta cheese in phyllo dough.
Then the main course: Mediterranean Lamb - cubes of lamb marinated
in our special blend of fresh lemon, mustard, marjoram & thyme,
charbroiled and plated with a beautiful Rice Pilaf -
white rice steamed with saffron, tossed with raisins,
candied orange peel and toasted almonds.
Our Goat Cheese Salad is tossed with tomatoes, cucumbers,
red onions and cracked black pepper and served with
slices of peasant bread and garlic olive oil.
For dessert - Rice Pudding simmered with cream,
apricots and cinnamon, served cold
$17.95