Many of you took the time to congratulate us last week and to add your encouragment on our growth. Thank you. That feedback is quite vital. We have been pleasantly surprised at the speed of our growth of late. While we try to keep up the quality of our food, you are helping to get the word out. We are keenly aware that word-of-mouth recommendations are the best way for us to grow. We know you might prefer to keep us as your little secret, but our sustainability depends on your sharing. We are all about sustainability!!!
Before I dive into this week's specials and flavor journeys, I need to mention that party season will be on us before we know it. We are already getting requests for holiday catering and use of our private dining room. So if you have in mind you'd like us to cater your holiday party or host your event in our space, don't put it off. In order to give your event the time and effort it deserves, we will limit our bookings.
Gordon Johnston will join us again to entertain on Friday. You may remember his easy-to-listen-to keyboard renditions of Van Morrison tunes or the locally-sourced themes of his own tunes. Gordon lives in Poplar Bluff and makes the trek out of a love of playing. Please tip him well. We want him back.
Last week we flew fresh, wild-caught Pacific Coho salmon in from Alaska. I hope you were among those who got to experience the incredible fresh flavor of this fish. Over the weekend we took one whole salmon and wood-fired it. You'll see it on the Tuesday lunch menu in the form of salmon tacos with pineapple mango salsa. There are about 12 orders available. $8.00
Tuesday night will usher in this week's Flavor Journey—our country of origin will be Vietnam. We'll do an appetizer of stuffed rice paper called summer rolls. The rice paper (like wonton skins but made with rice) will be filled with cellophane noodles, mung beans, thin sliced pork roast, carrots, cucumber & cilantro. Unlike wonton skins, these are served cold. A dipping sauce will accompany. The entrée will consist of a Vietnamese beef salad topped with an Asian marinated flank steak, red onion, mung beans, cilantro, cucumber and shitake mushrooms. The dressing will be a light rice vinegar one. It is totally gluten free!!!! $11.99
Wednesday I'll bring out the Antipasto salad. This salad has a strong following. On top of a bed of Romaine I'll add provolone cheese, kalmata olives, red and green bell peppers, pasta, ham, fresh basil, Juliet tomatoes and red onion. These extra ingedients will all be tossed with a dressing made with lemon juice, oregano, olive oil, mustard and Worchestershire—aka 1905 dressing. The salad will be through Friday. $6.99
The seafood dinner entrées this week—please notice two seafoods of note~ first is fresh rainbow trout from Rockbridge. I'll simply pan-fry it and serve it with a saute of zucchini and fresh tomatoes plus a starch of buttered linguine or garlic mashed potatoes. As always, accompanied by a side salad. $14.99
The second seafood will be a shrimp and scallop manicotti in alfredo sauce. I'll use that lovely black pasta to make the manicotti. With a side salad, of course. $14.99
Thursday lunch will be the Couscous Salad with curried turkey, almonds and raisins. It is served over a bed of Romaine and is somewhat sweet. It is probably the coconut milk in the curried dressing that makes it so. One of the crowd favorites for hot summer days. $7.50
Friday lunch will be shrimp and scallop shish kabobs over a lemon rice. Simple, luxurious and yummy. $8.00
Desserts this week~~ I made a luscious New York style cheesecake topped with sweetened sour cream and drunken berries. $5 We are continuing to grill our poundcake with fresh fruit and serving it with our homemade vanilla bean ice cream. Also, I am playing with fresh figs. One of our customers brought me a couple of pounds of them. I am thinking fresh fig tart with goat cheese as an appetizer or maybe a fig and mascarpone something. Still creating....wait for it.....
I hope you have a glorious week~~
~~Susan
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