Restaurants > Wine Spectator Greystone Restaurant > One Dish Meals from Around the World

One Dish Meals from Around the World

Napa Valley in winter. Quiet days and fire-inspired evenings create an urge to come in, open a bottle of wine, and settle down. We crave dishes that are slow cooked, caramelized, reduced to their essential essence. Every culture has these dishes born of tradition and speaking of hearth and home and warmth, foods that comfort and sustain us.

Join us this winter, starting November 30th, at the CIA's Wine Spectator Greystone Restaurant for the types of meals you'd love to make for yourself—if only you had the time. We'll have One Dish Comfort Foods from Around the World, from the Mediterranean and Asia, to Latin America and the American Regional. And a special 20 for $20 wine list made up of our sommelier's picks for very affordable wines that tuck quite well into global foods and flavors.

And here's perhaps the most comforting part of all: Our One Dish offerings are only $14*. A small price to pay for the culinary talent at the CIA bringing you a complete, soul-satisfying meal.

*exclusive of tax and gratuity

One Dish Meals from Around the World is offered Monday through Thursday, for both lunch and dinner. The menu will change weekly.

February 21–25, 2010
Cassoulet

Looks like late winter/early spring rains will set the mood this week for the braising warmth of cassoulet with duck confit. For the confit, we'll cure duck legs for six hours in salt and simmer for another four hours. Garlic sausage, Neuskes Bacon and locally grown Rancho Gordo borlotti beans, along with the duck confit, melt together and the cassoulet is topped with crispy rye bread crumbs.

February 28–March 4, 2010
Spicy Pork Green Chile Stew

Slow-simmered pork shoulder nestles with tart tomatillos, smoky poblanos and spicy jalapeños in our ever-comforting Spicy Pork Green Chile Stew. Hominy adds a creamy texture, an interesting "bite" and a hint of corn flavor. Fresh squeezed lime juice and a handful of cilantro finish the dish.

March 7–11, 2010
Catalan Beef Stew with Orange Peel and Olives

Chef Lappetito's version of this traditional Catalan dish features pieces of beef slowly braised in red wine that is infused with bitter orange (also known as Seville orange) peel and the salty, briny, fruity flavors of olives. Served atop saffron rice, this meal is about as wine friendly as they come.

March 14–18, 2010
Thai Jungle Curry

Kaffir lime leaves, chilies, galangal, garlic and shrimp paste are hand-pounded in a mortar and pestle to create the aromatic, spicy paste in which we slowly simmer chicken to tender perfection in this light (no coconut milk is used) Northern Thai curry. First-of-the-season asparagus, peas and trumpet mushrooms gives the dish a Napa Valley in springtime touch, while jasmine rice and cilantro-scallion salad cools the palate and brightens the flavors.

March 21–25, 2010
Spring Stew au Pistou

Peas and morels, the true sign of spring... Only time and rain will tell if morels will make it into our spring stew, but let's hope! Sweet peas, tender young asparagus, and fava beans in their first-of-the-season delicacy will combine in a simple and flavorful chicken broth, allowing the vegetables we've waited all year for to shine on their own. Pistou is the French version of the Italian pesto and will be used to perfume the stew with a green and herbaceous scent of spring.

March 28–April 1, 2010
Lamb Tagine

Lamb tagine is a traditional Moroccan dish of tender lamb slowly simmered in what seems like a million warm spices—cinnamon, saffron, cumin and ginger to name just a few—making this an extremely aromatic dish. The tagine is served with couscous dotted with olives and preserved lemons to add tartness and a tangy cucumber-yogurt sauce will be served for dipping the lamb.