Getting the swing of things

The last two weeks have been pretty exciting. By adding dinner three more nights per week and closing on Mondays we've really shaken things up. Now dinner orders are prepared to order rather than in the batches I was doing previously on Friday nights. You have an entire menu from which you may choose.

With the fresh fish available Wednesday through Friday we are in uncharted territory for most of West Plains. One customer last week told me she had never ordered fresh fish in West Plains. It just hasn't been available. Usually, I'll concentrate on fishes that are highly sustainable. This week, due to confusions with my new supplier we'll have Mako shark. While highly desirable for its flavor, shark is generally considered one of the fishes to avoid if one's focus is on sustainability. But this week we'll have it. The dense meat has a texture more like beef or chicken than what one normally thinks of as fish. The flavor profile is quite mild, most often being compared to swordfish. It stands up well to broiling, pan sautéeing or baking. This week we'll pan cook it and top it with grilled pineapple salsa. I have some lovely tatsoi to sauté and serve along side with some rice. It'll be served with a choice of soup or salad. $14.99  Wednesday through Friday nights.

The steelhead salmon was truly spectacular last week. Since we had 2 large fillets left on Friday night Jon went ahead and wood-fired them. They will be featured as the Flavor Journey this week. Frankly, I don't know where geographically this recipe originated except it has been in my repertoire for about a decade. I had this dish at a lovely resort in Florida in the 90s. It is pasta with roasted red pepper sauce, topped with wood-fired salmon and chopped fresh Romas. Try it out. I'll serve it with a choice of soup or salad. Available Tuesday - Friday at dinner for $9.99.

We have a new addition to our daily lunch menu— pulled pork on ciabatti. Served with Cajun home fries and pickled onion. $6.49. The ciabatti roll is quite sizable and the portion of pork is, too.

This week's dishes~~
Tuesday~ Pulled pork on ciabatti. A new everyday lunch dish. $6.49

Dinner~ You may order off our menu or take advantage of this special dinner:

 our St. Valentine's menu has for $35/ couple you get
amuse bouche

Fig and Olive Tapenade with whipped cream cheese and tortilla crisps

appetizer

choice of shrimp bisque or spinach salad

entrée

Pepper-crusted tuna mignon with potato cranberry corn galette and portabella mushroom braise

dessert

Crépe cup filled with vanilla ice cream and Bananas Foster

Wednesday~Lunch~ Black olive and oven roasted turkey curry crépes with side salad and garlic mashed potatoes. $6.75
Dinner~ Flavor Journey~pasta with roasted red pepper sauce, wood-fired steelhead salmon and diced roma tomatoes. $9.99; Fresh fish~Mako shark with grilled pineapple salsa; soup or salad plus stir-fried tatsoi and rice. $14.99

Thursday~Lunch~Wood-fired chicken and black bean tamales with salsa verde/ avocado sauce plus fried rice. $6.75 

Friday~Lunch~Lemon Fusilli (pasta) with arugula pesto and wood-fired chicken. Served with side salad $7.00

Regarding the tavern permit~ we are in the "wait-and-see" stage for the city. Assuming it all comes back as expected we can then move onto the State's stage of the process. Hoops!

This week we'll be handing out "Buy one/get one" coupons at lunch. They will be good for dinner Tuesday (except St. V's Day) through Thursday anytime in the month of February. We are about to launch a new marketing campaign that will give us more visibility in the area. Please let us know when you have seen these new marketing efforts so we know it is working. A new lighted sign is also in the works. It is because of your loyal support that we are able to make these expansions. You give us the faith we need to make these leaps. Thank you.

~~Susan