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.