The roasted peppers definitely reflect a Greek influence. Smoky and saturated with rich virgin olive oil, they are served with feta cheese sprinkled over the top, and augmented by large sliced black olives flavored with herbed oil. Riley says her day starts in the morning with soups, sauces and desserts. About 3 p.m., she shifts into her hostess mode to welcome the early diners when she opens at 4 p.m. Her signature soup is spinach and watercress soup presented as a thick potage in a bowl that one wishes had no bottom.
Main dishes mirror the International style.
A Fresno-style lamb shank reflects a Basque heritage. The meaty shank is served in a medium tomato sauce and reflects an American evolution of a traditional European dish. Baked seabass was surprising. The lightly battered, fresh filet was moist with excellent flavor. Served with a light horseradish relish, it needed a bit more spice to lend it character.