Italy bound we are!!

And it starts again…

We begin our evening theme dinner service this month with a taste of Italy.

The aromas of fresh tomatoes, herbs, and spices that are filling the restaurant are absolutely divine. We would love for you to come in and savour some of Chef Thorsen’s Italian delicacies.

We are bringing back by popular demand the house made calamari and butternut squash stuffed ravioli. As always, the tiramisu is the best I have ever tasted…come and try it for yourself.

Here is what is being offered on Thursday and Friday evening!


Appetizers

Caprese Salad
Thinly sliced roma tomatoes married with fresh mozzarella and basil. Drizled with extra-virgin oilve oil

Calamari con menta e aglio con salsa di pomodoro
Fresh calamari, marinated with egg yolks and cream, dredged in bread crumb and lightly fried. Topped with fresh lemon & mint, and served with a tomato sauce


Main Course

Cappellacci con la zucca
House made ravioli filled with roasted butternut squash and ricotta cheese. Finished in sweet butter with fresh sage

Spaghettini con sugo Carne de Pomodoro
Spaghettini topped with a zesty pork and beef tomato ragù

Pesce all’ Acqua Pazza, Polenta fritta con i funghi trifolati
Fish with tomato, parsley, and lemon. Fried polenta with sautéed mushrooms


Dessert

Tiramisu
Charlotte of Tiramisu, with zabaglione, marsala and amaretto

Bavavese al ciocclato bianco, nocciola con de lampino
White chocolate hazelnut Bavarian with a raspberry coulis

It’s time to imagine yourself travelling through India…

Indian food can be traced back in history for almost 3000 years. Indian cooking requires the generous use of spices such as red chilies, turmeric, cumin, black cardamom and herbs like basil, mint, and curries of varying degrees.

Authentic Indian dishes have evolved over many years and vary from region to region.

There are so many variations of Indian dishes that most have been broken down into 4 subcategories: North Indian from the lands of Jammu and Punjab which is known for its’ heavy use of spices, East Indian from West Bengal, and Orissa which favors a more sweet approach, with West Indian from Maharashtra and Gujarat and South Indian from Karnataka and Pradesh drawing their flavors from the orient.

Here is our Indian Feature Menu for this Thursday and Friday evening. Don’t forget though that we always have our regular menu available.

Appetizer

Pappadum
Thin lentil crisps with caraway

Aloo tikki
Fried potato cakes with garam masala and served with a sweet chilli sauce

Main Course

Chicken Korma
A full flavoured and mildly spiced curry with tender chicken morsels, roasted cauliflower and pilau rice

Beef Madras
Diced beef shoulder simmered in our own hot madras curry, served with pilau rice and cool raita sauce

Aloo Gobi
A vegetarian dish of curried potato and cauliflower with a blend of spices served with naan bread

Dessert

Gulab Jamun
Spongy milk balls served in a delicate syrup

Chai spiced rice pudding
A ginger, cinnamon, cardamom, and all-sprice rice pudding topped with a dollop of cream

Time For Mediterranean Delights!

With 2012 comes the execution of our weekly theme dishes for our dinner service.

The first Thursday of any given month will always be Italian, and you can always expect hand-made pastas and sauces and brilliantly prepared, authentic Italian cuisine. Following Italian, we have Mexican, Mediterranean and Indian.
In those special months with 5 Thursdays....well, we don't want to spoil the surprise!
Mediterranean cuisine is characterized by its flexibility with a range of ingredients, its many regional variations and the wide use of olive oil, garlic, fish and vegetables in its cuisine.

This week for our feature menu we will introduce a few new menu items that exhibit what an authentic old world Mediterranean dish should look and taste like. Here is our Mediterranean menu for this Thursday and Friday evening. Don’t forget though that we always have our regular menu available.

Enjoy your meal…Καλή όρεξη

Appetizer

Dolmades – Short-grain rice and fresh herbs wrapped in tender grape leaves and simmered gently in a flavorful chicken broth. Served with tzatziki.

Turkish Poached Eggs – Two soft poached eggs on Greek yogurt with a spicy red pepper sage butter and warm pita bread

Main Course

Chicken Marrakech – Lightly braised chicken, sweet bell peppers, and garbanzo beans with an earthy Moroccan spice blend in a flavorful chicken stock. Served over saffron and toasted almond couscous and finished with Greek yogurt

Shrimp with Romesco sauce – Grilled black tiger shrimp with a roasted red pepper almond sauce with saffron couscous and mixed greens with a roasted garlic vinaigrette

Chick pea latkes and lentil stew – Little soft chick pea pancakes with a bit of Greek yogurt and a hot bowl of lentil stew with spinach and potatoes

Dessert

Pistachio Ice Cream – Rich pistachio crème glace served with a crisp sesame cookie

Baklava – Baked layers of butter drenched phyllo pastry with spices and chopped nuts. Then when still warm, soaked in a honey –lemon syrup

Our first Mexican week of 2012!

House made tortillas with our salsa and guac.

With 2012 comes the execution of our weekly theme dishes for our dinner service.

The first Thursday of any given month will always be Italian, and you can always expect hand made pastas and sauces and brilliantly prepared, authentic Italian cuisine.

Following Italian, we have Mexican, Mediterranean and Indian. And in those special months with 5 Thursdays....well, I don't want to spoil the surprise!

Keep an eye on us and you will find out!

This week is Mexican themed, and with every new menu we will be experimenting with new ideas and dishes with the goal of developing a myriad mixture of brilliant dishes for our repertoire, and slowly develop menus that will offer our guests one of the most interesting and varied menus to be found! Here is a small sample of what we will be serving this week:

Aperitivos

Sopa de frijol negro con salsa de piña

Black Bean soup with pineapple salsa

Crujiente do tres colores tortillas de mais servidas

 con salsa fresca y guacamole

Crisp tri-coloured corn tortilla chips served with our fresh salsa and guacamole.

Plato Principale

Lomo de cerdo a la parrilla con salsa de pipián, papel picado mexicano y calabacín a la parrilla

Grilled pork tenderloin with pipian sauce, Mexican confetti and grilled zucchini

 

Tostadas topped with black beans, roasted tomatillo sauce, fresh guacamole, shredded lettuce and Monterey Jack cheese. Served with corn pudding

Dos tacos de carne suave con pico de gallo y queso cheddar envejecido, papel picado mexicano y el pudín de maíz

Two soft beef tacos with pico de gallo and aged cheddar cheese, Mexican confetti and corn pudding

Postre

Tostadas con frijoles negro, tostado salsa tomatillo, guacamole, lechuga y queso Monterey Jack. Se sirve con pudín de maíz

Flan de limón con piña caramelizada

Lime flan with caramelized pineapple

Canela churros con chocolate caliente con especias

Cinnamon churros with spiced hot chocolate

The menu is available only this Thursday and Friday evening, from 5:30pm to 7:30pm. You can make your reservation by calling us at 681-3225.