All meats and fish are served with the same copycat vegetables.
Veal chop with mushrooms, served with the same mix of vegetables and excellent roasted slices of potato, was well-prepared, meaty and with expansive flavor.
Shrimp Veracruz climbed a notch higher on the spice meter, six charred shrimp that had been massaged with red chili sauce and served with the same side dishes.
Idli — also a South Indian breakfast dish — consisted of well-seasoned steamed rice-lentil patties, served with the same sambhar as with the dosa.
More important, all of it was served with the same thin, powerful sauce, made of lime juice, scallions, chili and garlic, with loads of allspice.
Dinner was almost always a meat – poultry, pig or mutton – simply cooked and served with the same vegetables year round: potatoes, cabbage, carrots, parsnips and turnips – aka swedes.
Insalata tropicale is a hearty chopped salad of shrimp, avocado, hearts of palm, mixed greens, arugula and Parmesan, served with the same vinaigrette.
Potatoes are the star of several offerings, including the shepherd's pie, topped with light, buttery mashed potatoes, and bangers and mash, served with the same fluffy spuds.
The veal Angelina was similarly rich: scaloppines sauteed with sliced garlic and basil in a tomato cream sauce, served with the same mushrooms and potatoes, and in this case finished with melted mozzarella.
The best available are a roasted duck ($17) with lime-ginger dipping sauce and that bird's less expensive cousin, a roasted chicken ($11), served with the same sauce.
