The classic peppercorn crust,
with our special modifications, grilled and served with jus reduction,
or optional port wine demiglace.
Spice Rubbed Fish Steaks
Tuna, Salmon, or Swordfish, marinated
in a five-spice dry rub, grilled and served with Lemon Cream reduction,
or a traditional Bearnaise with tarragon.
Chicken Galantine
Traditional Spanish preparation
- whole chicken boned and butterflied, skin-stuffed with herbs,
stuffed with layers of spinach, cured ham, eggs, mushrooms, sun-dried
tomatoes & herbs; rolled and roasted. Pinwheel slices served
with stock reduction. Makes a beautiful presentation.
Pork Tenderloin with Jalapeño
Guava Glaze
Spicy and sweet glaze is a party
on your palate.
Lamb Steaks In Red Wine Marinade
We will do this with mint or
rosemary accent, depending on our mood (and your preference).
Egyptian Chicken
Chicken breasts marinated on
the bone in spicy harissa sauce and grilled. Typically served with
puree of roasted fava beans and figs, basmati rice and carrot chutney.
Lebanese Leg of Lamb
Rubbed with secret spices, basted
with mint butter, spit-roasted over a grill. Desert tents and harem
not included.
Grilled Shrimp Caribe
Marinated in lime butter, grilled
and served with spicy black bean cake, herb cream sauce, and mango
Salsa
Pan-Seared Scallops with Fennel
Sauce
served on a bed of arugula with
pan-glazed tangerine wedges. This dish will knock your socks off.
Chicken and Olive Roulades
Chicken breasts stuffed with
herbed chicken mousse and olive mousse, rolled into pinwheel roulades
and poached. Finished with Tomato herb reduction. Delicieuse!
Vitello Philomena
This recipe comes from the famous
kitchen of Ciro Cozzi, chef/owner of legendary Ciro & Sal's
Italian restaurant in Provincetown, MA. They say Ernest Hemingway,
a frequent guest, always ordered this dish.
Marinated veal layered and baked with plum tomatoes, Reggiano, marinated
eggplant, and house-made veal-stock Espagnole sauce. Note - this
dish is extremely labor intensive, and requires five days preparation.
It’s worth it!
Veal or Chicken Marsala
Sauce made with Marsala wine,
butter and fresh crimini caps.
Veal or Chicken Piccata
With white wine and lemon sauce
Risotti
Lobster, shrimp, mushroom, primavera,
peas & prosciutto, alla Milanese (saffron), asian fusion, West
Indian fusion, take your pick, design your own. We will also make
risotti as a side-dish.
Pasta con Pignoli (Pine nuts)
A simple and delicious red sauce
preparation, served on your choice of pasta (cavatappi, penne recommended).
Pasta al Pesto
Classic basil pesto on linguine,
garnished with fresh roma tomatoes. Alternate versions of pesto
include sage, mint, and Asina fusion pestos.
Linguine Con Vongole
White wine clam sauce with fresh
cherrystones or littlenecks served over linguine. A timeless classic.
Serve this, and you own them.
Osso Bucco alla
Milanese
We respectfully borrow the method
for this dish from the reigning Zen master of Italian cuisine -
Silvano Marchetto. Eschew all pointless embellishments and "fusion"
variations. They are illusions. Do not stray from the narrow path
... Fresh, organically raised veal shanks seared, then slowly braised
in fresh stock, herbs, carrots and celery. A classic dish, traditionally
served with saffron risotto.
Thai Red Curry (Beef, Chicken,
or Shrimp)
the real deal, with assorted
Asian vegetables, served with boiled basmati rice. We make the curry
paste in-house, so you can choose the spice level - from mild to
sweating bullets.
Nanakule Chicken
A Polynesian dish featuring chicken
breast marinated overnight in a spicy coconut sauce and grilled.
Presented with a reduction from the marinade, sauteed shiitakes
and Japanese eggplant, baby bok choy, and cilantro rice.
Szechuan Stir Fry (Beef, Pork,
or Chicken)
With Asian Vegetables and Cashew
Nuts. Served with boiled basmati rice.
Jamaican Jerk Chicken
Yah mon! This is the real item.
A barbecue home run, and also very presentable in more formal settings
with the right sides. Red Stripe Beer is mandatory. This means you.
Saffron Cream
Shrimp
Sauteed shrimp simmered in a
saffron cream sauce and served on a bed of linguine. Yum!
Roast Stuffed
Pork Loin with Peaches
Pork Loin stuffed with peaches,
fresh thyme, sweet butter and other goodies, served with the pan
sauce reduced with white wine.
Cuban Chili
From the towering genius of East
Coast Grill fame - Chris Schlesinger (we are truly not worthy!),
comes our chili recipe.
This is chili as it should be- made with pork shoulder cubes , NO
BEANS OF ANY KIND, fresh herbs, spices, fresh chili peppers,
and beer (yes, beer), simmered for hours. Serious chili for serious
chili lovers. Serve with coconut rice and LOTS of cold beer.
Argentinian Beef
Churrasco
Tenderloin sliced flat, marinated
with chimichurri sauce and grilled. Serve with arepas and arroz.
Vaya, vaquero!
Argentinian Pork
Churrasco
Pork tenderloin sliced flat,
marinated in pimenton de la vera sauce, and grilled. Served with
pineapple and aji amarillo salsa. Absolutely amazing barbecue experience!
Also good with arepas and arroz.
Bayou Ribs
Pork ribs made the way you can’t
get ‘em north of the Mason-Dixon line. Seriously - you’ve
had the rest, now try the best. No sugar and tomato "barbecue"
sauce here. These babies are spice rubbed and slow cooked in the
oven at 180 degrees for a minimum of six hours. Then finished S-L-O-W-L-Y
on the grill, as long as you can stand it, with optional "wet"
baste of vinegar, spices and molasses.
