Last week was spectacular in many ways. Thank you for bringing in your family and friends to help us build to our sustainability level. We are certainly making progress and hope you are enjoying the double punches for bringing in someone new. Without a major cater or special event we managed to have one of our most dynamic and viable weeks. Planning lunches that get your taste buds demanding a visit helps, and I hope to keep that level of interest high. The better weather certainly helps, though the stormy night last Wednesday still brought in plenty of diners. Having music on Friday nights seems to be a consistent plus. I wish we had more musicians able to perform on a rotating basis.
The above image is for Earth Day which happens this week. Perhaps next year we'll do an Earth Day supper to celebrate our role in creating a sustainable planet. This year we are planting a garden to celebrate.
Our team continues to impress me with their focus on quality, friendliness with guests and commitment to making what we do matter. Amy, Drew and Vincent are making Meatless Monday a success. We are bringing Vincent to the pit more often to assist in serving lunches. He is happy to get out of the dishes dungeon and loves helping to serve. Drew has embraced the desserts. By the way-- the carrot cake looks like it will be a regular item. Every time we make one it disappears before we expect it to. We'll be looking for a similar summer dessert. The key lime pie was well received last year and might fill the bill. Many people loved the grilled angelfood cake with fresh berries compote. As the weather warms up, look for these treats.Those 2 desserts pair well since one uses lots of egg yolks and the other egg whites. These are the kinds of things that I have had to learn about running a restaurant that simply take a bit of time to figure out. Aaah—the eternal learning curve.
Where, oh where are the tires we need? Surely you know of a few that need to be re-purposed. We have access to a pickup truck and can remove them for you. NO hubs please as we have no idea how to remove the tire. We need them in order to begin our raised beds. My seeds will arrive this week. Yikes.
Brewers' Tuesday and Winey Wednesdays are slowly growing. What is this, you ask? On Tuesday all beers are 20% off and on Wednesday all wines are 20% off. This is a shameless effort to bring in more diners during the week. We are slowly adding in some higher echelon wines and these are getting strong reviews. You already know we serve good food on Friday nights but did you know you can get faster, calmer, quieter service during the week? In fact, if you come in early (between 5 and 6 pm) we routinely ask if you are trying to make it to a meeting or a movie so we can get your food expedited if needed. Tuesday through Thursday dinner service can be really fast. But we won't be rushing you if you want a leisurely chance to visit and dine.
The seafood entrée this week is one I have had my eye on for a few weeks. It is Rockfish Hemingway. This lovely dish pairs rockfish—a nice, mild, sustainably harvested, large-flaked white fish, with crab for a succulent delight. The portions of rockfish are good-sized and they are crusted with a parmesan seasoned bread crumb, baked; topped with big flakes of blue crab claw meat and butter; sitting atop crab risotto and accompanied by fresh grilled asparagus. Of course it comes with a side salad. $18.99 As always, the seafood is in limited supply, so it is best to call in and have us reserve a portion for you.
The Flavor Journey returns to Italy for the Lemon chicken piccata served over linguine. The sauce is light and made from fresh lemons and extra virgin olive oil. As always, this comes with a side salad. I'll try to get some fresh pasta made and if I do we'll serve it with that. $12.99
Now for those lunch specials~~
Monday~ Vegetarian burritos stuffed with black beans and roasted sweet potatoes with side salad $6.99
Tuesday~ This week's sandwich—available all week; grilled vegetable panini with a fresh lemon/dill mayonnaise. We'll fill it with eggplant, red peppers, yellow onion, and portabella mushrooms that have all been marinated in olive oil and italian seasoning and then grilled crisp tender. Served with a side $7.99
Wednesday~ Curried turkey and cous-cous lettuce wrap or salad. Ground turkey is sauteed and seasoned with curry; the cous cous base has sliced almonds, craisins, green onion and chopped dried apricots. The dressing is incorporated and very light and all wrapped up in 2 lettuce wraps or served as a salad over chopped Romaine. With side $7.99
Thursday~ Chili lime chicken soft tacos topped with smoky mango/ avocado guacamole and queso fresco. Served with a side of corn pudding. $7.99
Friday~ Chicken stir-fry with sweet chile sauce and jasmine rice. This is a lunch-sized portion of the Thai dish we served for dinner last week to stellar reviews. It is a bit on the spicy side. Can be made hotter on request. $7.99; add side salad $1.25
Well that's it for this week. I hope you are finding time to get out and enjoy the magical weather and seasonal explosions occurring right now. This is what you have been waiting for—get out there!
I hope your week is filled with marvelous moments and thrilling thoughts. Have a great one!
~~Susan
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