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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

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