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<\/a>portion of Spice Road Table menu in early August 2014 – the two new items are on the bottom of the menu, along with their wine pairings<\/p><\/div>\n
<\/a>just in case you’ve forgotten the details about Queen of Hearts White and the Martin Codax Albarino (a.k.a. Codax White on the menu)<\/p><\/div>\n
<\/a>Sparkling Wines (that’s fizz to our English readers) – they’re available by the bottle (we assume because it would lose it’s fizz if not drunk fast enough)<\/p><\/div>\n
<\/a>Here is a full list of the reds\u2026 Geurroune Rouge is one of my favorites (our niece discovered that she really likes the Tsantali Nemea Rouge)<\/p><\/div>\n
On August 11th, we had a new server\u2026 Ismail. Yassine stayed nearby as we were new to Ismail. When we received the greek salad, we were so impressed. Yassine told us that he talked to the chefs and asked them to make us something really good because we’d been away for so long.<\/p>\n
<\/a>Simply Delicious – Greek Salad simple and delicious<\/p><\/div>\n
<\/a>the dressing was olive oil, lemon juice, and select herbs & spices – just right; the olive oil was quite flavorful and the full fat feta cheese (we usually eat the low fat or fat free versions) was very intense and delightful<\/p><\/div>\n
<\/a>all of the vegetables were just right (especially the cool crispy cucumber) and the olives were excellent of course<\/p><\/div>\n
<\/a>Nick had a Casa Beer\u2026 they’ve been absent from the Morocco Pavilion for a while now (all the way back to the Flower and Garden Festival)<\/p><\/div>\n
<\/a>light carbonation, not bad\u2026 but it isn’t going to replace Estrella Damm as our favorite<\/p><\/div>\n
We were going for spicy mussels (yes, extra garlic and dried chiles for us) – I wanted the Ksar White with the mussels, but they were out, so I went with the Martin Codax Albarino. I thought the wine has a\u00a0nice and softly sweet nose, but the flavor was sour (this is becoming a trend for me). Nick thought it smelled wonderful and it tasted okay without food.<\/p>\n
<\/a>Mussels Tangine – extra spicy – these smelled GREAT…<\/p><\/div>\n
<\/a>look at all that garlic and those chiles! Yum!<\/p><\/div>\n
<\/a>there were fewer mussels than usual, but these were much larger than the ones we’d been having back in the spring<\/p><\/div>\n
This continues to be one of our favorites. We love the seasonings and the condiments. Again, time after time, we’re glad that we get these to share.<\/p>\n
It’s not just the mussels, it’s the saffron broth, the olive oil, the peppers, the tomatoes, the lemon confit, and the chermoula. Okay, now I’m drooling!<\/p>\n
The second new item is brie fondue – so we were expecting runny cheese and little rosemary crackers. Instead, you receive a small wheel of brie cheese that has been scored and fried \u2026 it comes topped with lemon zest, fig jam, and slivered almonds\u2026 with a little touch of rosemary.<\/p>\n
<\/a>brie fondue at Spice Road Table<\/p><\/div>\n