babcock peaches, virginia ham, almonds and muscat wine 11
seviche of wild prawns, sweet limes, chilles and coconut 10
a rich dungeness crab broth with crab dumplings 10
romaine and arugula leaves with green goddess dressing 9
pork rillettes, dandilion greens, crunchy bread and pistachio mustard grilled Sonoma lamb shoulder chop, minty salsa verde, stewed fennel, potatoes and green olives 22
bbq lemongrass chicken leg and crepinettelong cooked green bean and tomato fried rice 19
wild king salmon grilled in fig leaves with nasturtium butter, sauteed peas, pea greens and straw potato cake 24
asparagus, leek and potato torta 14
RESERVATIONS?
FRONT DINING ROOM? BACK DINING ROOM? OUTSIDE?
(you won't believe how much space we have now!)
SAINT ROSE REVIEW IN PD
This is a link to a review by Jeff Cox in the Press Democrat - he had so many nice things to say, it is really flattering. If you don't have a chance to read the article here is a quote from it "To sum up: A quirky and unlikely place to find some of the best cooking in town — but there it is." We hope to see you here soon. thanks for having a look at the site, mark.
http://www1.pressdemocrat.com/article/20080301/NEWS/447507997/-1/SPECIAL&THEMES=FOODWINE
http://www1.pressdemocrat.com/article/20080301/NEWS/447507997/-1/SPECIAL&THEMES=FOODWINE
WINE LIST
HI - we change the wine list often, but this should give you an idea
of what we serve. thanks, mark
Hi there - so the other night we had some guests in, one of whom is associated with this literary magazine called "Brick." I had a look at it, and you know i'm a cook not a literary critic, but it's really good. There are excerpts from the current issue on the site and the same from back issues. here is the link http://www.brickmag.com/
I haven't had time to read all of it, but here's a quote about it. it seems to sum up what most of us want in life: "BRICK has everything going for it that true love has, except the potential for betrayal. It mates for life." Leon Rooke 
With everything going on with the restaurant, i have had little time to look at Mr. Rooke's site either but i love the "Blackbird" staff photo so am including it, as usual, without permission. he hasn't been in, but if you are in the neighborhood i hope you'll stop by. here's a link to his magazine: http://www.blackbird.vcu.edu/
ok, that's all for now. oh, but don't forget about the barbecue, it should be a fun week or just stop by to say hello even if you are not hungry. take care for now. mark.
HELLO everybody -
the kitchen sisters did a great story on parsi new year today. you can actually listen to the interviews and story from the NPR website right now.
i added a few pictures from theNPR site - this is Niloufer Ichaporia King's picture taken by Laura Folger of NPR. I didn't ask for permission to use the photo, so if anyone out there wants me to remove it, we can do that, just let me know
This is from the interview: "Parsi food is disappearing with us. Our numbers are dwindling," King says. "Parsi cooking is one of the least known cuisines in the world," she adds. "Coming from desert plateaus in Iran to this incredibly fertile coastal plain with fish jumping out of the water. Coconuts, mangoes, layered on top of the Hindu influence the Muslims, the British and the Portuguese. You could call it a kind of magpie cooking. We see something appealing and we fly off with it to our nests, take the gems and make something of it that's our own."
I would hate to see Parsi cuisine disappear - maybe we could do a monthly Parsi menu or something - a benefit dinner for the cuisine itself.
This is Niloufer's book - if you can't read the small print, it says "traditional and modern Parsi cooking."We had a Parsi New Year menu last week that was really enjoyable-well, at least it was for me. I hope you'll listen to the story - it's only about seven minutes long, but there are links to more information and interviews.
ok, so i hope you are all doing well out there. it's after 2am now - so i better sign off. take care, mark.
EVIL EYE
during our first week open this kid, he was 5 years old or something, stopped in and gave me this evil eye. it has been on the hot water spout ever since.
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