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centrating heavily on game such as wild boar and quail, changes frequently. One example of the pub’s mouthwatering international specials is “succulent Canadian quail, stuffed with local peaches, poached with shallots, country butter, Madeira wine and juniper berries, then napped with a valvety sauce made with (quail) juices and heavy cream.”
Fresh sea or bay scallops topped with a Pernod sauce is a favorite and so is Alaskan salmon served with a Sauce Parisianne. Prices, he says, range from 87.75 to 814.95 for entrees.
The pub may be the only place serving broiche in the poached salmon and the flavor of lamb.
International favorites like Dover sole, turbot, and steak and kidney pie notwithstanding, the Dorbayan’s place great
See FOREIGN, Page E-24
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