Farm-fresh oysters on the half shell, shucked to order and served with bright citrus and tangy mignonette

This award-winning recipe delivers a beguiling flavor as Aztec meets Vermont

This quintessential, spicy, Mozambique-Portuguese specialty, will delight your guests

Chicken, Pork, Beef - lively Thai spiced skewered meats served with sweet and sour cucumber dipping sauce

Mexican-spiced beef, chicken or pork-filled pastries served with pico de gallo dipping sauce

Indian-spiced potato fritters served with cucumber yogurt dipping sauce

Fragrant Indonesian celery fritters served with oriental dipping sauce

Chunky guacamole, Salsa Roja, Salsa Verde, Pineapple Habañero Salsa

This delicacy can't really be described in writing - ask me to explain this crowd pleaser

Delicate smoked salmon served with melba toast, scallions, crème fraiche, crumbled egg, capers and lemon wedges

An upstate New York specialty that always impresses people with its huge flavor

Made with fresh sweet corn and bacon

Hearty, rich, and full of fresh veggies

An homage to that great cook, author and friend of Barry's, the late Virginia Bentley

Creamy and crunchy, just a bit sweet

A full-bodied and spicy Mexican specialty

From the Bayou of Louisiana to your bowl (or cup), choice of chicken or shrimp

Made properly and mixed fresh you can taste all the ingredients

With maple syrup apple cider dressing, our most popular salad

This doesn't have to be a dessert anymore, you're an adult - eat it anytime

Tangy, crunchy, and succulent

Handmade, dinner rolls or baguettes

Rolls or loaves

Rolls or loaves

The "fast food" of choice in South Africa, Australia, New Zealand and the UK. For a meal it is traditionally served with mashed potatoes, peas and gravy. Your choice of: Chicken, Beef, Lamb, Chicken Curry, Beef Curry, Lamb Curry, African Groundnut (Vegetarian)

Barry mastered these intensely aromatic curry recipes growing up in Durban, South Africa, and has passed the tradition onto Ashleigh, who still captures the true complexity of flavors.

Nothing beats a hearty stew in the colder months - our renowned recipes are rich and succulent Choice of: Chicken (New England or Swiss Italian, Beef, Beef Bourguignon, Irish Lamb , African Groundnut (Vegetarian)

True South African comfort food and always pleasing to the American palate – a Cape Malay spiced combination meatloaf/custard

The king of Indian rice dishes, choice of chicken or vegetarian

The king of Spanish rice dishes, served with assorted fish and shellfish

An intensely spiced Mexican stew, rounded out with beer

Filled with your choice of carnitas, carne asada, grilled chicken, or grilled vegetables, with pico de gallo, rice, black beans, and sour cream

Just like grandma used to make - delicious hot with mashed potatoes or cold on a sandwich

Veal shanks braised in vegetables, herbs, and red wine

Savory ground lamb topped with buttery mashed potatoes and parmesan cheese

Extraordinarily rich and fatty – not for the faint of heart

Deliciously tender, juicy, and full of flavor

Barry's famous "Wicked Good" BBQ sauce glazed onto slow-cooked ribs with a hardwood smoke finish

Choose: 1) Righetti Ranch Mop - A white wine, herbal tisane that is mopped onto the chicken as it is slowly cooked on an open fire 2) Glazed with Barry’s Wicked Good BBQ Sauce 3) Brushed with spicy Peri-Peri sauce 4) Marinated in a tantalizing teriyaki sauce

Righetti Ranch Mop - A red wine, herbal tisane that is mopped onto the meat as it is cooked on an open fire

Basted with the fiery Mozambique-Portuguese peri-peri sauce

Afrikaner style lamb kebabs marinated for more than 24 hours in spices and apricot jam

A specialty of the Caribbean, these roar with heat and flavor

Simply and perfectly chargrilled with salt and pepper

Sea salt and Tellicherry pepper let the meat speak for itself

Dill-topped salmon fillets quickly roasted on cedar planks

Choose: 1) Mediterranean herbs - rosemary, sage, marjoram 2) Tandoori - a heady blend of Indian spices 3) Mexican - a blend from South of the border 4) Maple glazed - a Vermont specialty

Rubbed with herbs and nutmeg, can be deboned and stuffed if desired

Crisp-roasted and served with a savory-sweet orange sauce

Choose: 1) Italian – coated with Italian mixed herbs and chopped shallots 2) Teriyaki – marinated in teriyaki sauce.

Rubbed with our house blend of sea salt, pepper, garlic, and nutmeg

Herb crusted with rosemary and garlic

Dry rubbed with an Aztec flair

The spicy Mozambique-Portuguese favorite

Accented with Durban curry, cream, and maple syrup

Onions, ginger and garlic with fresh basil leaves

Tangy Japanese teriyaki sauce

Fresh garden herbs, garlic, extra virgin olive oil

Simply delicious, with butter or extra virgin olive oil

A Classic -rich and creamy

Choose: Spring onions OR garlic AND/OR mushrooms OR squash

Tossed with penne, chicken available

A spectacular plate of spaghetti tossed with garlic, extra virgin olive oil and roasted beet cubes

Choose: Meat or Vegetarian

A classic beef and tomato sauce, enhanced with gremolata

Made with (Vermont Cheddar and...) - everyone's favorite!

Roasted with butter and lemon juice

Peas with butter and fresh mint

Roasted with salt, pepper, and olive oil

Cooked the traditional French way, in butter

Cannellini beans with onions, garlic, fresh tomatoes, and parsley

Buttery, soft, and flaky

Choose: strawberry rhubarb, blueberry, raspberry, apple

World renowned!

Barry's sister's famous recipe - a mildly sweet custard pie from the Afrikaner oven

Incredible crepes filled with cinnamon sugar and topped with cream and lemon juice

It doesn’t get any chocolatier than this

A dense sponge dome cake with thick golden syrup summit steamed right into it

Intense lemon curd with a baked sponge top

Vanilla flan surrounded by fresh strawberries

Chewy chocolate brownies with a hint of mint

Intensely sweet twisted doughnuts from the Afrikaner kitchen