THIS RESTAURANT IS CLOSED Mason Girardot Alan Manor

THIS RESTAURANT IS CLOSED Mason Girardot Alan Manor Restaurant Review:

The somewhat unwieldy name refers to three families, the one who built the red brick Italian Victorian, the one who lived in it for years, and the one who restored it and now operates it as a fine restaurant. The Alan family matriarch and chef Peri Alan, her daughter Misli and son in law Dhiren serve both Turkish and Continental dishes in three antique-filled rooms from a menu headed Vintage Kitchen and Contemporary Kitchen. Diners may order such vintage dishes as chickpea and leek ravioli with tomato-yogurt sauce, fried Cyprus cheese and pomegranate honey, or chicken breast in toasted dry spices with cardamom-scented saffron basmati rice in a sauce of lemon zest, coriander and coconut. From the contemporary list there’s baked salmon with sun-dried tomatoes and couscous, veal tenderloin with spinach, Cyprus cheese risotto and sun-dried figs or filet mignon Diane with grilled asparagus. A popular feature here is the Turkish Feast, a multi-course repast beginning with assorted hors d’oeuvres and continuing through soup (the wonderful house cream of lentil), salad and main course down to an array of bite-sized desserts. Virtually everything is house-made, and in summer, the vegetables and herbs are grown on the property.