They are here!!!!!!

As promised, we have flown in fresh stone crab from Florida. By the time you read this they will be available. We expect to serve them primarily at dinner, but if you have a hankering to give them a try at lunch, you may at $4.50 per claw. We'll serve them at dinner for $18/ for four claws; 22.50 for 5. At dinner, I'll serve them with a nice side salad, baked potato and fresh green beans served in an Asian style. The claws will be served either cold or lightly steamed (your choice) and with a side of clarified butter for dipping. This is the last chance to get Stone crab until October as the season ends this week. Knowing we have the audience to bring in this remarkable seafood gives me great pleasure. To my way of thinking, stone crabs have the sweetest meat. Please let me know early in the week whether you need me to save some for you. We only have 25 lbs. and I expect them to go rather quickly. I certainly wouldn't wait until Friday for your fix. These are brought in via overnight shipment from Florida where the boat is docked.

Assuming we have no trouble selling all the crab, I will be bringing in Red Snapper next week. It'll come from the vessel Hired Gun out of Destin, FL. There is nothing as secure as knowing, not only that your food is wild, line-caught but also knowing the vessel itself. I feel very priviledged to be a part of the Chef's Collaborative. It is the organization that connects up chefs with sustainable sourcing of ingredients. It has given us a niche in the local market that is pretty much ignored by other establishments and allows us to bring you the freshest of ingredients.

Last week we initiated "Girls' Night Out." What a fun evening! We made a White Sangria we sold by the glass and most thought it a lovely addition. Sangria combines wine with fresh fruit. Also, we have now added Moscato to our wine list. It is a fairly sweet wine that many ladies have asked about. As before, we'll have smaller sized portions of our seafood and Flavor Journey. These will be regular features of our "Girls' Night Out." We'll also have some special appetizers just for you. I love hearing the background chatter in a full dining room and it certainly was chattery on Thursday!  It looks like this could be an enjoyable new tradition. Bring out your girlfriends, your mom, your daughters and join the blast.

As I mentioned last week, we are taking over the space next door. This means that we'll have more room to spread out, both at lunch and dinner. We don't have it all painted and primped yet, but we'll make the space available when needed. We still need to invest in some more tables and chairs. This week we added items the fire department inspection reminded us we needed to include. Also, after burning out 2 hand-mixers in the course of less than a year, we have purchased a new Cuisinart heavy duty hand mixer. Fortunately, we already had a good stand-mixer.

NEXT week~ Renee Wood Trio returns with jazz for your dining pleasure.

The flavor journey this week will be an Elk Meatloaf. This very flavorful, lowfat meat makes a wonderful meatloaf. We source our elk locally—it is raised in Dora. I'll top it with a hoisin sauce to give it a bit of an Asian flair. We'll serve it with a salad, garlic mashed potatoes, fresh green beans. $10.99

Here's this week's lunch menu followed by the dinner menu~~
Tuesday~50 cents off Trout Romans
Wednesday~ Thai chicken lettuce wraps with a sweet and sour rice plus side; $6.75
Thursday~Chicken Cordon Bleu tamales (stuffed with chicken and ham) with Swiss cheese sauce and asparagus risotto. $6.75
Friday~Spinach mushroom quiche with side salad $6.75

Seafood~ Fresh stone crab claws served with a side salad plus baked potato and Asian green beans. $18/4 claws, $22.50 for 5; add'l claws at $4 each.
Flavor journey~Elk Meatloaf; salad, garlic mashed potatoes, fresh green beans $10.99

Well that's it, folks. We hope you have a lovely week and even more that you get a chance to join us this week.

~~~Susan