Till Death Do Us Post.......

Damn......it's been a while. The raft I was floating around on (pardon me), the refrigerator/inter tube combo I was borrowing on the Atlantic finally drifted into an oil patch and I was rescued by some tree-hugging, porpoise humpers. In fact, it was those whale war keeper wackos. They saw nets being deployed, they opened an arsenal of non lethal smell-er-y then shotgun-er-y. Turns out we were in the gulf. Turns out, tis only shrimps in yonder nets.....Sorry folks, lieutenant Dan started off with no legs, now he has no head. What a world! Damaged for life I shalt be.
What about food you.........
So, I have a couple pictures to post with captions. I have become enamoured with a banana pepper plant and meyer lemon tree-esque thing in my yard. They are relatively significant to me. I also fashioned a smoker of sorts that needs discussion. It was not miraculously but functionally beautiful!

On short notice, I have this to write. I lie. On lack of motivation and timing, I have this. It's the title of my next blog. A real one. I just wanted to put it out as he did so I can look at it again and think before I elaborate on my view......
"A cook and a chef are different entities. "chef" is a title...But when you are a cook, that is who you are. It's your spine and your soul."
I never wanted to be a chef. I guess that's where I'm going with this. Till next time and sooner than later.......

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

Moussaka
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

deep plate dish and more Ocean Grill Specials

Steelhead Trout with braised fennel and caper almond relish
Seared Red Fish, bacon ricotta agnolotti, cipollini ragout

Apple wood brined chicken breast, bacon ricotta agnolotti, cremini mushroom confit

Our Garden is really starting to pop....

The tomatoes are really coming through, peppers, eggplant, cuke's and herbs are on the way as well.....