Tuesday, June 8, 2010

So.....here it is. Isildur Barbour's Bane. It does not look like much in retrospect. A new menu to breath life back into things. With little trial and error, writing recipes on the fly, a dim but now deep hope of accurate replication, all is well. I shall resume writing about this and that soon me thinks. Once again and once upon a time, there was a restaurant and it yearned to find it's place. It was simple.

From the Grill

Zaitoon’s Grilled Kebabs
choose from marinated chicken thigh, lamb medallions, kefta or a combination of two meats,
grilled and served with seasonal vegetables, basmati rice, and tzatziki sauce

Steak au Poivre
peppercorn dusted grilled prime sirloin, wild mushroom cabernet reduction, rosemary and roasted garlic potato puree, red onion compote

Maple Cured PorkTenderloin
scallion spaetzle, grilled asparagus, “French Onion” jus

Mediterranean Flavors

Rustic Braised Lamb Shank
tomato caper ragu, warm olive and fennel salad, rosemary and roasted garlic potato puree

Signature Curried Snapper
sautéed snapper with coconut scented yellow curry, apple-mango chutney and basmati rice

Our Bouillabaise
sauteed diver scallops, shrimp, israeli couscous, blood orange fennel broth

Poisson en Papilotte
seasonally inspired fish wrapped in parchment and steamed with accompaniments

traditional Greek dish with layers of eggplant, potato, and a mix of ground beef, pork,
tomato, and spices, baked in a savory bechamel

Pan Roasted Chicken
roasted half chicken, rosemary and roasted garlic potato puree,
spring onion and fresh thyme pan sauce

Fettuccini al Puttanesca
a ragu of sauteed olives, capers, roasted peppers, and San Marzano tomato over fettuccini

Featured Vegetarian Plate
a selection of the freshest produce prepared seasonally

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