Saranda’s On Broadway

• “Take a trip to the countryside of France without leaving the Lehigh Valley,” says owner Andy Brovina.
• Sweet, plump mussels harvested from the cold waters of Prince Edward Island are the star of this plate. The nutritious shellfish is sautéed with fresh fennel and thyme for herbaceous undertones, ideal for spooning onto bites of homemade crostini.
• Recent renovations to the restaurant have brought luxurious amenities to the kitchen, such as a brand new room for drying meats. Rich cuts of their ribeye are dry aged for 28 to 50 days before finding their way into time-honored French dishes like Steak Frites.
• This hearty salmon dish proves that fish shines just as much in cooler months as it does during heat waves. Scottish salmon fillets are pan-seared for wonderfully crispy skin and served with rainbow Swiss chard and roasted purple Peruvian potatoes with a whole grain mustard and maple glaze. Between the lush texture of the salmon, bitter bite of the greens, and sweet tang of the sauce, it’s a savory smorgasbord.
• Lighter fare, like Saranda’s signature salads, reflect seasonal offerings and represent local flavors found at neighboring farms.