Roast pork with salmoriglio sauce, local asparagus, fava, pea, and artichoke spring salad

 

Chicken, cauliflower, potato, and peas in Maya Kaimal™ fresh tamarind curry sauce over rice

 

 

Frittata with potatoes, sausage, onions, and Gruyère

 

Spaghetti alla carbonara

 


Easter redux—roast leg of lamb with a green sauce of mint and parsley, puréed potatoes and leeks,  pickled beets, and a glass of Morgon 2009 “Côte du Py”, from Jean Foillard, Villié-Morgon…hippity hop

 

Smoky grilled lobster on capellini with lemon butter sauce, sprinkled with lots of fresh chives

 

Ravioli gnudi with butter and Parmigiano-Reggiano

 

Spring onions roasted with balsamic vinegar and olive oil served with soft polenta and shaved Parmigiano-Reggiano

 

Ham and cheese omlettes with scallions and chives

 

Tiny zucchini poached in olive oil and long cooked green beans with preserved lemon served with cannellini beans and French feta

 

Roast spice-rubbed chicken; cauliflower & chickpeas cooked with ginger, turmeric, and cilantro (per Niloufer Ichaporia King, Vol. N° 5, The Good Life, page 64), served with lovely fragrant rice

 

Fried risotto cakes with oil-cured anchovies

 

Breast of veal braised with green olives and plum tomatoes, on soft mashed potatoes, piled with tender green beans served with fresh lemon

 

Pan-fried pork chops with sliced roasted beets and escarole salad vinaigrette

 

Rigatoni bathed in cream and Parmigiano-Reggiano, with ham, peas, and lots of freshly ground black pepper

 

Warm corn tortillas with refried beans, Monterey Jack cheese, scallions, and lots of fresh squeezed lime juice

 

Pasta Salad Canal House Style: tiny cheese ravioli, fava beans, and fresh chives, dressed with parmigiano and really good olive oil

 

 

Smoked salmon with butter and chives on stoned wheat thins.