Basmati rice cooked in a broth of mint, chives, parsley and cilantro. Perfumed with sauteed red onion, fennel, and fennel seeds. A wonderful accompaniment to rotisserie grilled spring lamb.
In this dish, the classic American accompaniment to roast pork -- apples are honored in duo with potatoes and flavorful quince. Sauteed until a crisp, golden brown and baked to release the aromatic, floral flavors of apple and quince.
Cooked to tender perfection under the heat of our rotisserie grills. Sprinkled with toasted pine nuts, lemon zest and chopped Italian parsley.
Tossed with garlic anchovy butter, topped with pine nuts and breadcrumbs and served with slices of creamy burrata cheese; this is where broccoli addicitions begin.
This is a popular side dish of cooked greens layered onto a savory tart with rich, tangy goat cheese and topped with currants and pine nuts.
Best of the season summer squash baked with Gruyere and served with fresh salsa verde.
Blanched haricots vert cooked with young spring onions, thyme and sage. A beautiful compliment to roasted pork.