On Tuesday we'll keep it simple by offering our Navajo salad at 50 cents off. I don't think we've ever had it on sale. It is one of our biggest sellers, and I have been told on several occasions they are addictive. You wouldn't believe how many people come in ready to try something new and instead hit the "fallback" button. They almost apologize for not trying something new. That's ok. We're just happy you are here. $6.49
On Wednesday we'll have the Pork Bahn Mi available (it is a bread issue) as well as the Anjou pear salad with toasted walnuts, gorgonzola, Vidalia onions and freshly made raspberry vinaigrette. I did this salad a couple of weeks ago and several folks begged me to do it again. So here we go. I respond well to comments like that. $6.99
Thursday lunch I'll do one of our family's favorites—sour cream and chicken enchiladas (red sauce) served with black bean and corn salad and Spanish rice. The sauce has the sweetness of cloves and sweet onion. The sour cream tones down the bite of the chili-based sauce. $6.99
Friday I'll get to do the ceviche I had planned on last week. With my mother's hand surgery re-scheduled, it interfered with our plan to serve it then. So, this week I'll combine black sea bass, red snapper, shrimp, scallops and salmon with fresh citrus juices and spicy peppers, herbs and garlic to make this festive, summery dish. It'll be served in a Margarita glass with your choice of sides. $7.50
Making good use of the fresh-from-the-garden veggies, we'll include both green beans and summer squashes with the Flavor Journey. I am baking cornish game hens that are seasoned with fresh herbs like rosemary, thyme and oregano and serving them with green beans stir-fried with Vidalia onions and fresh garlic. The squash is a squash casserole made with 2 different cheeses—cheddar and parmesan and topped with toasted bread crumbs. Doesn't everyone love squash casserole? Served with a side salad, of course. $10.99
The seafood this time is crab cakes. I believe in crab cakes that are mostly crab. In investigating the various types available I learned that back-fin is considered the most tender and flavorful of the blue crab. That is what I have ordered. We'll serve 2 cakes per order. They'll come atop a roasted red pepper coulis and served with 2 sauces— our Sea Sauce and a lemony dill sauce. They, too, will come with both green beans and squash casserole as described in the Flavor journey. Served with a side salad at no additional cost. $14.99
Our journey is nothing without the warm friendships we've developed along the way. As both Jon and I had careers that involved mostly working alone with periods of intense public interface, we've really enjoyed the day-to-day opportunity to get to know you and your families. We shine with pride when you bring in your visiting family members and are thrilled when we hear that kids are calling "A La Carte Cafe" their favorite place to eat. We are changing the diet of America, one plate at a time. Thanks for sharing the journey with us.
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