Eastside Road, March 28, 2011—
LUNCH TODAY IN THE feedstore in Laytonville: bread and cheese, salami and focaccia. And dinner tonight with four of our closest friends, two from the Netherlands, two from right here in Sonoma county, at a local favorite hangout, where the spring menu of daily specials has just changed, offering roast goat on Monday nights.That's what I had, of course; who could resist it? We started by splitting a romaine salad — Caesar salad missing the anchovies and raw egg. L. went on to sole amandine, which is okay, but I wanted the goat. It came with a sort of raita, sautéed peppers and onions, and "chickpea fries," what I would call panisse sticks: very tasty. And an enormous hunk of tzatziki, a thick flatbread.
Dessert? Why not a crème brulée?
Albariño, Martin Codax, Rias Baixas, 2008; Zinfandel, Preston of Dry Creek, 2009
Monti's, 714 Village Court, Santa Rosa; 707.568.4404
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1 comment:
Well, as Giovanna points out, the tzatziki was what I'd called the raita, the yoghurt sauce. I don't know what the thick, huge, dull, irrelevant flatbread was; doesn't matter.
Yes, Giovanna, I ate the yoghurt sauce. I'm not partial to yoghurt as a general thing, but when it's an accompaniment to food like this — a condiment, I mean — and particularly when it involves also herbs, spices, and cucumbers; why, then I'll dutifully sample it. I figure it's a sort of Greco-Bulgarico Fernet Branka.
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