At Stellina we’ve found the perfect way to beat the Polar Vortex. During the period of January 26 through February 8 we will bring back some of our most popular cold-weather dishes as we highlight a variety of French Country specialties.

Primary among these is Cassoulet, the hearty casserole from the southwest of France. It takes days to assemble the duck confit, sausage, pork stew and stocks that will be simmered with white cannellini beans. This stew is baked in earthenware crocks and served with a side of sweet-and-sour red cabbage.

We’ve also resurrected another much-requested recipe, Seafood Bouillabaise. We combine a rich fish broth,fennel,  onions, potatoes, tomatoes, thyme, bay and a healthy dose of anise-flavored Pernod.

In each order of this stew we simmer locally-caught cod, mussels and shrimp, before garnishing it with grilled crostini and an aromatic saffron-and-garlic aioli. The bouquet smells like an evening on the Riviera, and the hot broth will dispel any winter worries.

Other French menu items available during this period include a vegetable Soupe au Pistou, topped with a zesty Provencal pesto and garlic toast. There’s a recipe for Gnocchi made of rich dumplings baked with shallots, exotic mushrooms and Gruyere cheese.

From southern Provence we offer Ravioli stuffed with slowly-braised beef seasoned with garlic, herbs and gallons of red wine. The ravioli are tossed in the reduced pan juices and finished with mushrooms and a touch of truffle oil.

Finally, we pair freshly-made spinach noodles with a soothing Veal Fricassee. Pieces of veal shoulder are simmered for hours in white wine until fork-tender, tossed with fresh artichokes and then thickened with egg yolks, lemon and parmesan until the sauce is smooth and silken.

In addition to these specials, we will continue to offer all of our regular favorites, including Chicken Marsala, Meatballs and Grilled Strip Steak.

Menu