This week we'll dress up some old favorites, explore some new tastes and make sure your palate isn't bored. You know—the usual.
Last week I mentioned that we would begin serving dinner on Saturday evenings as of the beginning of June. We heard from a few of you that you think this is a good idea. I had hoped to hear from more of you about this. Believe me when I tell you, I am not anxious to give up a day off for something that few would appreciate. So if Saturday evenings are something you'd like—we need to hear about it. We have heard many times that you had wished we were open when you were entertaining friends and family for the weekend. We are looking at trying it out for the summer. Talk to us!
The Moroccan dinner is fast approaching and I am having a ball selecting menu items. I know we'll have some lamb, some couscous, and various dishes using preserved lemons. Oh, that's not even close to all. There will be lots of different items. Think of it as a tasting menu. I am still in search of a parachute or very large tent-like material to create a backdrop. I am hoping for something somewhere close to creating the feel of a bedouin tent or at least having it feel like making tent forts in the living room. It'll be fun. I am collecting large cans to make lanterns. I am even talking to a group about possible entertainment...hee hee. I am not going to go so far as to do low seating on cushions. I don't think most of us Westerners could enjoy putting our bodies in that position for very long. Those who live in Morocco and similar parts are used to stretching those particular muscles. Me? Not so. We only have 30 spaces and 1/3 are spoken for already. Give us a call or tell us when you come in to make that reservation. Held on the Saturday after Father's Day—— June 22nd at 6pm on the grounds of the former Victoria B&B. The cost is $60/pp and includes wine pours.
As the school year is ending and the summer begins, you'll see a few new faces. Tina will be our new primary nighttime waitperson. She is experienced in this and the feedback has been stellar. What you don't know is that she is studying viticulture at MSU. I hope I got that right. It means she is studying growing grapes. Later she plans to make wines. Her family just planted their first acre of vines early this spring. Please make her feel welcome. We are delighted to add her to our team/family.
The flavor journey this week is another adventure into the Middle East. We'll have lamb with couscous. The seasonings are rich and luscious. The leg of lamb is cut into bite-sized portions and is slow-cooked in a braise that is seasoned with turmeric, cumin, ground coriander, paprika, cinnamon, cloves, onions, garlic, and pitted dates. It has a nice balance of sweet and savory but not HOT. If you like rich flavors but avoid hot spice, this is a dish you'll enjoy. The couscous will be embellished with pine nuts, dates, almonds and apricots, and sugar snap peas. Besides the special side salad it comes with, there will also be a cucumber yogurt dish to accompany the lamb and couscous. $14.99 Suggested wine pairing would be merlot or cabernet sauvignon..
The seafood entrée is Prince Edward Island fresh mussels cooked in a white wine, garlic, curry and shallot broth. I'll serve it in bowls with lots of broth and country style bread. I have a green veggie of sugar snap peas or you may choose the seasonal stir-fry. Of course it comes with a side salad. Wine pairing suggestions are pinot grigio or sauvignon blanc. $16.99
Don't forget that Tuesdays bring you beers with 20% off and Wednesdays the wines are 20% off.
Now for this week's lunches~~
Monday~ In-house made veggie burger on Roman bun. Served with side of sugar snap pea salad. $7.29
Tuesday~Available all week Tuscan Salad on Pretzel bun!. This is the wood-fired chicken salad so many have come to love. We just got in some new pretzel buns that have a delightful flavor and texture. The outside is somewhat chewy but the inside is soft and the flavor is definitely...well...pretzelly. Served with tomato and sprouts. Comes with a side $7.59
Wednesday~ Wood-fired Tuna salad sandwich on Pretzel bun. We wood-fire the tuna steaks then add mayonnaise, mustard, salt and pepper. Served with tomato and sprouts plus a side $7.59
Thursday~ freshly made Ravioli stuffed with mozzarella and sweet Italian sausage plus fresh parsley and eggs. Topped with a sauce made from fresh roma tomatoes and marinated artichoke hearts.Served with a side salad for $7.99
Friday~Italian shrimp salad. This is my family's favorite summer meal. The shrimp is cooked, then chopped into chunks. A marinade with extra virgin olive oil, garlic, fresh parsley, mustard, lemon juice and a tiny bit of cayenne coats the shrimp which is then tossed with chilled white rice and chopped parsley. Served on a bed of romaine lettuce. $7.99
As you change gears from frantic to something of a different pace, we hope you'll take the time to join us for a meal. Please introduce us to your families and friends. We so love getting to meet such nice people. You are the heart of what we do. You keep us motivated to stretch ourselves. Have a lovely week.
~~Susan
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