- Lunch Specials
- Mediterranean Ham Sandwich
- with thin sliced ham, artichoke hearts, provolone, aioli
- Spanish Veggie Bocadillo
- roasted veggies with Manchego, romesco
- Fruit & Cheese Plate
- with local Gothberg & Samish Bay Cheeses
- Kofta
- a Pita Sandwich with lamb, beef, hummus, and tzatsiki
- Dinner Specials
- Gambas Pil Pil (Garlic Prawns)
- with chilies, lemon, sherry served with saffron rice
- Chicken Saltimbocca
- with sage, prosciutto, provolone, marsala wine sauce
- Couscous with Lamb & Apricots
- bell pepper, Moroccan Spices
- Grilled Petite Tenderloin
- with gorgonzola and roasted garlic demiglace
- Saturday & Sunday Brunch Specials
- Eggs Lebanon
- English Muffin with lamb sausage, poached eggs, mint hollandaise
- Shrimp Scramble
- with pancetta, spinach, parmesan
- Torrijas (French Toast España)
- with sherry-cinnamon batter and sweet saffron butter
Aug 30, 2010 0
Blackboard Specials for September 1 – 5
Mar 10, 2007 0
Caesar Salad
This classic is served daily as part of our menu and is a favorite of our many returning diners.
Feb 10, 2007 0
Pasta Carbonara
This is one of my favorite dishes and is not only easy to prepare but can have many variations which makes it very cook and eater friendly. This could even be eaten for breakfast as the main ingredients besides pasta are eggs, ham, and bacon – and in fact we are offered a egg scramble variation for brunch. Enjoy!
Nov 20, 2006 0
Solomillo
This recipe from our Spain and Portugal Month is a fantastic stew-like dish using just a few ingredients. It was one of our favorites when we travelled through Spain and the featured cheese – “Cabrales” is actually named after the town it is made in – a beautiful mountain village in Asturias – in the very north of Spain.
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Oct 10, 2006 0
Fall Pasta
Ingredients
3/4 cup onion, julienned
1 cup – diced butternut squash
4 large links Cooked Italian sausage – cut lengthwise and 1/2 “ slices
1 Apple or Pear (cored and diced)
1/2 cup toasted peeled and broken hazelnuts
1/2 cup chicken stock
Parmesan cheese
fresh sage for garnish
fresh or dried pasta – cooked al dente just before serving
Preparation:
Saute onions in olive oil
Add Butternut Squash pieces, Italian Sausage, garlic-sage butter (see recipe below)
Stir in hazelnuts, Apple (or pear) pieces, chicken stock.
Season with dash of salt & pepper
Toss with pasta,
garnish with Parmesan cheese & fresh sage
Garlic Sage Butter
4 oz butter, softened
1/4 cup minced garlic
2 Tbl fresh sage minced
1/4 cup dried parsley
1/2 tsp salt
1 tsp lemon juice
Combine in Mixer
Bon Appetit !
Sep 10, 2006 0
Thai Chicken Sandwich
Marinade:
1/2 cup soy sauce
2 Tbl lime juice
1/2 minced jalapeno pepper (reserve remainder for peanut sauce)
1 1/2 tsp minced ginger
1 1/2 Tbl brown sugar
1 1/2 Tbl minced garlic
1/2 tsp each salt and pepper
Spicy Peanut Sauce
1/4 cup soy sauce
2 Tbl lime juice
1 tbl minced cilantro
remaining half of the minced jalapeno
2 tsp grated ginger
1/4 ccup brown sugar
3/4 cup peanut butter
6 oz coconut milk
1/4 tsp salt and a dash of cayenne
Marinate the chicken breasts for 1/2 hour then grill when ready for Lunch
Serve on good quality burger bun or bread of choice – spread with mayo or aioli as desired. serve with lettuce, tomato, and onion and Spicy Peanut Sauce.
Bon Appetit !
Aug 10, 2006 0
Pork or Chicken Normandy
This recipe hails from the Northwest coast of France – An apple region just like Washington State! This is great with either pork or chicken and you can use the traditional Calvados (apple brandy) or substitute brandy and apple cider.
Jul 10, 2006 0
Fisherman’s Stew
This recipe is easy to make and you can “stew” any combination of fish and shellfish in the broth. Serve with crusty French bread and with any starch – roasted potatoes, rice, or Pasta! Enjoy!
Jun 10, 2006 0
Kammooniya (Egyptian Fried Fish)
This is a very simple recipe for Fried Fish from Egypt. The ingredients and preparation are straight forward and delicious.
May 10, 2006 0
Italian Custard
Our very popular “Italian Custard Dessert”. It is the most asked for Recipe in our arsenal.
A little background is that the dessert is a semifreddo which is: Italian for “half cold,” semifreddo culinarily refers to any of various chilled or partially frozen desserts including cake, ice cream, fruit and custard or whipped cream.
Apr 10, 2006 0
Salmorejo Cordobes – Cordoba’s Creamy gazpacho style Dip
The next time you are in Cordoba in the South of Spain Make sure you visit the Great Mosque of Cordoba—but then wander into a Café and enjoy some Salmorejo—made famous in Cordoba and served as a dip with bread and or vegetables. Garnish with diced green pepper, chopped hard boiled egg or diced Serrano ham !
