First of all—again, thank you for supporting our bringing in the fresh fish from Montauk, NY. Golden tilefish had not been on my radar previously. I think you'll agree that it was a nicely textured, mild fish with a very sweet taste. I enjoyed cooking it both in the curry broth and pan-searing it, then laying it over puttanesca and pasta. The scallops were an exceptional treat for me. They are my favorite seafood. These were huge, had never been in any solutions, and the texture and flavor were true.
I got the pumpkin mousse cornucopias with pecan praline sauce made last week but somehow never found time for the crepes with mascarpone and lemon sauce. They will be a priority this week along with a dessert featuring local wild persimmons. We are fortunate to have these local fruit and although most of us may have never tried a ripe persimmon, they have a reputation for being precious and delicious. So I invite you to expand your palate in dessert direction this week. Rick will also make another New York Style cheesecake. Thanks for the feedback on this concoction.
The Flavor Journey is back this week with a return of Beef Bourguignon. I made it last spring, and many of you really enjoyed it. Look for it at dinner starting Tuesday. I'll pair it with a baked potato and my seasonal stir-fry. Right now the stir-fry includes garlic, yellow onions, red cabbage, tat-soi, and zucchini. In case you hadn't noticed, that changes week to week depending on what is in season and available. Mary Badiny keeps me in fresh greens, and they change regularly. The beef bourguignon is sauteed with onions, mushrooms, carrots and, of course, burgundy wine.
We have wood-fired the remaining 5 filets of golden tilefish, and they will show up on the lunch menu as an upscale fish taco and on the dinner menu served over linguine with a roasted red pepper sauce. When they are gone—they are gone...until next time. I expect I'll bring in fresh fish again after Thanksgiving.
This week much attention and energy is going toward the beer tasting on Wednesday evening. I am happy to tell you we have sold out the 45 places we had available. We'll be pairing national craft beers (small batch specialties) with various appetizers. Although it isn't a meal, I expect by the time you have tasted the 7 beers plus the accompanying appetizers, you'll be full. In case you are not, we'll offer a 15% discount on your dinner that night.
Music returns this week with Gordon Johnston. His piano renditions of Van Morrison and similar songs, as well as his own tunes, are a customer favorite. Welcome him back and tip him well, please.
Let me introduce you to some of our staff. This week our senior dinner server, Ashley Romans, gets the highlight. This wonder-woman mother of 4 is going to nursing school and will graduate next spring. With the oldest kid under 8, she maintains an energy level I can only marvel at. She is superb at diving in and figuring it out while smiling and keeping a wonderful attitude. How fortunate we are to have her as a part of our team!
Here's the lunch menu~~
Tuesday~ Fish tacos made with wood-fired golden tilefish, plus side $8.50
Wednesday~ Chicken alfredo over penne with side salad $7.50
Thursday~ Spinach mushroom quiche with side salad $7.50
Friday~ Baked potatoes topped with broccoli, Cheddar and wood-fired chicken with side salad $7.50
Soups: Start the week with a chicken noodle soup that features our wood-fired chicken. Toward the end of the week I'll change over to posole—another customer favorite.
Seafood~ Available starting with Tuesday dinner until gone~ wood-fired golden tilefish served on top of linguine with roasted red pepper sauce. Soup or salad. $14.99
Flavor Journey~ Beef Bourguignon served with baked potato or garlic mashed potatoes plus stir-fry of seasonal veggies. Soup or salad. $14.99
As always, I hope you have a lovely week. Notice the last of the fall color as it tumbles from the trees.
~~Susan
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