Knapp Pasta White

[Innkeeper]

We had a recently acquired bottle tonight with flounder filets sautéed in almond oil and butter, and pilaf cooked in almond oil, fine herbs, and lobster stock; and green beans almandine. We cook the pilaf by topping off the rice measurer with orzo and then dump this on the oil for a minute or so before adding herbs and stock. This browns the orzo and enriches the pilaf. It was a very almondy meal.