Developments

After reviewing how long it looks like the tavern license is likely to take we decided to jump into the dinner game a bit earlier. So, starting Tuesday January 31st we will serve dinner 4 nights a week. Here's the general game plan—we will close out Mondays (sorry gang we only have SO much energy) and be open for both lunch and dinner Tuesday —Friday. Initially, we will probably close between meal services. After we get that darn license we will probably remain open from 11a.m—8p.m. I say probably because you are the ones who will eventually dictate that.

I am currently designing the dinner menu. It will include many of your favorites plus regular entrée type dishes. We have worked out an alliance with a local grocer to have access to fresh, never frozen seafood weekly. We also will add wait staff to take your orders and provide your table service. In other words, we will be like most other restaurants instead of the hybrid we've been cobbling together for Friday nights. You will no longer be limited to three entrées. Live music will continue on Friday nights and Thursday will allow for Open Mic. Tuesday and Wednesday we will have our usual light background jazz.

We have been hearing for a year now how we need to be open at night to expand our customer base. The trick has been doing it without wearing ourselves out. We THINK we have a grasp on how to make it work and I know there will be a learning curve. I expect it will actually be much easier for me in that I won't be rushing to get all the meals ready at once for Friday nights.

We are also working to expand our marketing through social media and the first benefit of that for you will be to give you a "buy one, get one free" dinner. This only applies to dinners and only in the month of February. This way you can give us a try and save money at the same time. It will be available to those who receive our weekly email updates. So if you haven't signed up, please do so. Also, if you will "like" us on our Facebook page you will know when we offer these great deals. Sometimes they may include free desserts or reward you for bringing in new customers. We are very aware that you are our greatest asset for marketing. We would not be here today had it not been for your warm response and willingness to help spread the word. Thank you.

Before I get into the flavor journeys this week, let me remind you that Jon Lumsden will be the  music this Friday night—with a new twist. Jon has just joined forces with guitarist Greg Kwalume, who will join him on lead guitar this Friday! They've just begun to work on some tunes together, including learning some new songs. Their gentle laid-back jazzy style will carry you along. The mellow 7-string rythym guitar creates a warm foundation, and Jon's sweet vocal tones will take you on a very gentle journey through the Great American Songbook. His own tunes shine a quiet light into his soul. You'll enjoy the ride. Reservations strongly encouraged.

Here's information about this week's Flavor Journeys—

• All Week~ Winter Salad will be on sale; 50 cents off @ $5.99. Made with spinach or arugula, red onion slivers, chunks of tomato, red grapefruit, avocado and feta cheese and topped with pomegranate and almonds. Honey mustard dressing made to accompany.
• Soups~ we'll start the week off with French Onion—the soup that made Bruce famous; I'll add in Creamy Bisque of Roasted Garnet Yams made from organic Garnet Yams—like a sweet potato but sweeter and creamier; Bruce will finish the week with Beef and Vegatable soup.
• Desserts~We'll start off with White Chocolate Cheesecake. I plan to make a Carrot Cake and a gluten free Walnut/ Blueberry Tart.
• Monday~Pimento Cheese Quesadillas. A crowd favorite made in-house with fire roasted red peppers, cheddar, cream cheese plus a touch of jalapeno and spices. Served with trio of sides~salsa, sour cream and guacamole plus tortilla chips. $6.75
• Tuesday~Bruce's tamales go Italian with chicken florentine~ that translates to chicken and spinach filled tamales with a spinach sauce and mushroom risotto. $6.75
• Wednesday~Herbed crepes with wood-fired chicken in a tarragon cream sauce with mushrooms, broccoli and shredded parmesan. Served with a side salad. $6.75
• Thursday~Molletes Pizzas. In Mexico they are made on small rolls. We'll use a pizza blank as a base. I'll add black bean frijoles, grilled onions and peppers plus a few jalapenos and top with monterey jack cheese. All this gets melty and gooey in the broiler. Accompanied by a side salad. $7.00
• Friday~Wood-fired Elk Burgers. They are back by popular demand. Served cooked-to-order on a Roman bun with melted gruyere and sauteed mushrooms and onions. Accompanied by spicy oven roasted potatoes. $8.00
• Remember: The new dinners don't start until January 31st. This week is the usual Friday format.
• Seafood Entrée~Pan-seared, wild-caught Pacific salmon with an Asian-influenced sauce and mango salsa served with sesame sautéed noodles. Starts with a side salad  $13
• Meat Entrée~Chicken O'Brien. Grilled chicken topped with basil, sun-dried tomatoes and Fontina cheese. Served over buttered noodles. Starts with  side salad  $13
• Vegetarian Entrée~Stir-fried broccoli, onions and shitaki mushrooms in a teri-yaki sauce served over sesame sautéed noodles. Starts with a side salad. $11
• If you prefer not to eat one of the above entree offerings on Friday night, you may call in before 1pm Friday and request one of our signature salads. The servings will be larger with more meat and be accompanied by a biscuit. The cost is $10.     

As we start this new year we are made very aware of just how fortunate we have been to share your business, your warmth, encouragement and support. We strongly feel that you are what shapes what we become. We not only enjoy your input, we relish it and rely upon it. Thank you~~

~~Susan