Good fresh vegetables and choice lamb are key.

The flat top has more intense heat, so Chris moves the lamb to sear it off.

Next, add onions, celery, and carrots.

Hard to believe how much Flamenco we are making these days. This used to last two weeks, now it’s one of two batches for the weekend.

Add the peppers, simmer for an hour, then serve it in a bowl with two fried eggs on top and a grilled Portugese roll on the side.

What a way to start the weekend!

Take a tender leg of lamb. Sprinkle with salt & pepper, oregano and coriander.…

Then rub it in with Extra Virgin Olive Oil. There’s a warm spot in my heart for Roast Lamb.

Also in our oven….

Huevos Benedictus is Back!

Huevos Benedictus

Pan-seared Red Snapper filet, served w/avocado sauce over saffron rice and benas

Steak & Eggs served w/ homefries, toast and eggs

Chorizo-stuffed boneless chicken breast w/a coriander cream sauce, served w/rice and beans

Risotto w/a mushroom medley, squash and red peppers

Dessert

Flan
Strawberry Chocolate Cheescake

NY Strip Steak—mmmmmm! Topped with mushrooms & carmelized onions, with mashed potatoes on the side. All that’s missing is a little taste of the Risotto, but we’ll fix that soon!

Pieces of shiitake, oyster, & portobello mushroom simmered w/ onions, celery & carrots. Strain, then make risotto with the broth, adding butter, cream, garlic & seasoning. And love. You gotta have love.

And seconds. You gotta have seconds, too.

All I can say is think Strip Steak.

And Red Snapper

We don’t know why, but everyone seems to be ordering Mimosas today. St. Patrick’s Parade recovery?

Don’t stop with Mimosas. We have a lovely selection of champagne cocktails and are happy to make a fresh recipe from your favorite juices.