In this way, the home chef has the option of serving a tasty, hearty and lean soup for a cold day. Or, for a main course, the scallops can be added, and if money is no object, the caviar can transform the dish into something elegant. Other offerings include Sole Chablis , a dish that could hardly be simpler to prepare. Slices of sole fillet are overlapped to create 6-inch circles in a baking dish and dotted with butter. Chablis is poured in.
Foil goes over the dish, and the fish bakes for three to four minutes or until the fish is opaque.
The fillets are kept warm. The Chablis butter sauce is boiled down to concentrate the flavors then spiked with olive oil, lemon juice and chives. Fond farewells March and August are special months for Portale. His March menu features a fricassee, chicken simmered with root vegetables in red wine. Other offerings include slow cooked lamb shoulder and a rack of roasted venison.