Chef Sal's
Kitchen
Specialties of the house collected from around the world. Each entree served with choice of vegetables and fresh baked bread. Serving suggestions by Pooka.
Prime, sweet redhead, lightly grilled with fresh raspberries and mint. Available in season only.
A delightful variation on the traditional pasta dish, for those who enjoy alternative dining.
Fresh Tortellini, called "the belly-buttons of Venus", served as a delightful companion to the real thing.
Exotic latin spices and vegetables grilled with exotic latin beauty. Served with rice and tortillas.
Louisiana Cajun cooking at it's finest. A rich, hearty stew of southern, free range chicks with seafood and vegetables.
Sweet, petite, herb-roasted leggy lamb dressed with garters and booties.
Fine, choice derierre, lovingly roasted and garnished.
The finest long-pork spareribs, barbecued with Chef Sal's own Sensual Barbecue Sauce.
The Authentic, Traditional Fijian, earth-oven baked feast. Must be ordered 24 hours in advance.
The traditonal Equatorial African jungle stew cooked the traditional way in a large earthen pot. Tarzan guaranteed not to interfere.
