The cooler weather has, indeed, allowed us to keep the doors open and the screen doors slapping. For the most part we've been able to streamline a couple of parts of our operation to get the orders out even more quickly. Several people have commented on this on their survey cards. Progress!!! The survey questions with your answers are really a big help to us— next we want to know about your beverage choices. Have you tasted regional wines or beers? We plan on offering several regional offerings, in addition to California wines. Surprisingly, very few establishments in the state have chosen to highlight these beverages—even though Missouri now has over 75 wineries and I don't know how many small breweries. Most experimenting occurs at the individual wineries, themselves, or at liquor retailers/package stores. The wineries are not located in the immediate area except for a couple in Mountain View and Seymour. Because this isn't a big tourist mecca of wines trails, many locals have never even tasted the goodness of the Missouri wineries. In the last few years more attention has been given to grapes that can be made into less sweet wines. The Chambourcin is one of my favorites along with Norton and St. Catherine. If you think Missouri wines are all sweet, you have treat coming—as soon as we get that license, that is. Progess is definitely being made on the paperwork. I hope that when we start the new year it will be with a liquor license.
I'll have 2 different soups this week. Monday will be the white chicken chili that proved so popular last winter. Tuesday and the rest of the week I'll have roasted butternut squash soup. Last winter this was the 2nd most popular soup. This is a rich, nicely rounded soup with a veggie base but a creamy finish without being a full-fledged cream soup. It'll fill you nicely but not weigh you down. Standard soup pricing prevails.
We'll start the week off with a bang! Monday I'll introduce a special of Rustic Lamb Chili with shitake mushrooms served over roasted red potatoes. My mouth waters in anticipation. This is local grass fed lamb and it is delicious. We'll be pricing it like an entrée special—$6.50. It'll be served with a side.
Tuesday we'll have Mystery Tamales. That means I don't remember what variety Bruce told me last week he would be making. I'm sure he knows. I'm sure they will be terrific and I bet they sell out before noon. So take a chance and call to save yours Tuesday morning. (We'll know the variety by then and can tell you.) Usually they are served with a side of rice. $6.50
Wednesday I have chicken and mushroom crepes. We are fortunate to have access to the lovely mushrooms from Willow Mountain Mushroom and I like to take advantage of that. I'll mix shitake, portabella and button mushrooms for the sauce on these chicken-filled crepes. They'll be served with a side salad. $6.50
Thursday the pizzas will be BBQ chicken pizzas with a tossed arugula/ lettuce salad. The slightly bitter greens of the salad will be a nice counterpoint to the sweetness of the BBQ sauce on the pizza. We make the dough from scratch and are using local Amish whole milk mozzarella. $7.00
Friday will be a wild one so I am keeping the lunch a simple one. I am bringing back the Waldorf Salad. This was a big hit last time and I love incorporating the apples coming into season. We'll have Missouri pecans in it as well. $6.50
Friday dinners:
Seafood: Spicy garlic grilled shrimp skewers with rice pilaf and a side salad. $12.
Meat: Pasta Puttanesca—the pasta with the interesting origin. Originally created by the whores of Sicily or was it Naples? Anyway, it is somewhat salty and very full of traditional southern Italian ingredients. I'll serve it over rotini with a simple side salad. $12
Vegetable entrée: Sweet & Spicy veggie stir-fry over rice with skillet stuffed onions and a side salad. $10.
When you call in for your Friday reservations, please be prepared to give your entrée choice or tell us you'll just be paying to watch the band. The music will start about 6:15.
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