Music this week—After last Friday's more lively music, we're returning to those old, laid-back tunes from the Great American Songbook, played by Jon on his 7-string guitar. Music starts about 6:30 PM. Join us for a relaxing dinner!
With my new schedule that focusues on my cooking the dinner meals, I have been able to concentrate on making them really stand out as exceptional. 2 days a week we are here for the duration— 8:00 am through closing at 8 pm. During those long hours I am spending my time prepping dinner for the week as well as helping the kids serve lunch. They are doing such a fine job they really don't need me. But I need those long hours to get the week set up. When it is feasible, I will have the seafood entrée and the Flavor Journey's both available on Tuesday evening. This won't be one of those weeks. I am trying to make sure that in addition to having specials dinners each week that celebrate local sourcing and seasonal dining, I am also creating special appetizers and desserts that are unique to the current week.
So in addition to the featured seafood and Flavor Journey, you can watch for appetizers that you won't find at other times of the year. This week I have portabellas sautéed in duckfat perched on lovely polenta. The polenta is made from corn meal, so it is gluten free, if you are of that persuasion. The polenta is a thick base of corn-flavored goodness seasoned with chicken broth and cheese. I chose the portabellas because they have substance and hold up well to a sauté. I am using duck fat because it gives a wonderful lusciousness, an unctuousness. This is a term that addresses mouthfeel—or how it feels while in your mouth. Creamy, rich, savory. We also have some lovely smoked salmon. I am topping water crackers with fresh goat cheese, smoked salmon, fresh dill and chopped Roma tomatoes.
The other area I am able to address is desserts. Drew continues to make the outstanding carrot cake frosted with sweetened cream cheese and toasted pecans. Also, this week we'll have double chocolate waffles supporting a sweetened cream cheese and topped with local fresh berries that have been simmered and sweetened to create a compote. With both blueberries and blackberries making themselves available, we have a flavor treat.
One minor area I am changing is regarding the dinner side salad. It is now optional for $1.49 more. But I am also introducing a slightly more upscale salad that celebrates what is ripe right now. Currently that is the Italian Flag Salad, aka Caprese Salad. It is made from slices of fresh "buffalo" mozzarella, local heirloom tomatoes and local fresh basil drizzled with fragrant extra virgin olive oil. This is not a salad you make when you don't have the best ingredients, because each ingredient is so vocal. It is an appetizer option at $4.
The Flavor Journey will be available all week beginning Tuesday evening. I have shitake mushrooms and local wild coral mushrooms and am creating a stuffing utilizing those luxury ingredients. I am stuffing cornish game hens with the mushroom mixture. I'll be topping those oven-roasted game hens with a sauce made from rich pinot noir. Our very seasonal stir-fry will round out the plate. We get comments every week on how much folks enjoy the stir-fry. It changes weekly depending upon what is available from our organic supplier and mushroom guy. I know you'll experience greens and vegetables you might not normally persuade yourself to try. STRETCHING that palate.
The Seafood Entrée will be available from Wednesday night on. Because it requires a bit more ambitious preparaton, there is no way I could get it, along with the featured desserts AND appetizer ready for Tuesday. By Wednesday, however, I'll delighfully present grilled red snapper with a Thai Red Curry Butter Sauce served over polenta, topped with peach mango salsa and accompanied by our seasonal stir-fry. These beautiful fillets are very high quality red snapper—mild, small flaked and delicious. I have made a point of researching out various wine-pairings and beer pairings to accompany the entrées and have made those recommendations.
This week's lunch specials take advantage of known customer favorites as well as new introductions that celebrate the season. Monday~ as always, the special is vegetarian. Amy created a pesto pasta using the fresh, local produce in our stir-fry mixture. Tuesday we'll remind folks of the awesomeness of the Roman Sandwich by pricing it 50 cents lower for the day. It is somewhat modeled after the flavors in the Schlotsky's Original, but our bun is unique. It is available regularly (as long as I have the buns made). Wednesday, Amy will create a sliced turkey and apple panini seasoned with bleu cheese and toasted to perfection. Thursday will feature an Asian lettuce wrap filled with turkey and couscous and lightly seasoned with curry. It'll be crunchy and filling without being heavy. Friday we'll feature the Rainbow Trout Burgers on Pretzel buns at a discounted 50 cents off. These sandwiches have been working their way into people's hearts with a lovely flavor. We add our sea-sauce, fresh tomato slices and alfalfa sprouts. Here is the condensed version—
Lunch specials—
Monday~ Pesto pasta primvera $6.99 with side
Tuesday~ Roman sandwich with side $7.49
Wednesday~ Sliced oven-roasted turkey and apple panini with side $7.79
Thursday~ Asian lettuce wraps with turkey, couscous and curry with side $7.79
Friday~ Trout burgers with side $7.49
Flavor Journey~ Available Tuesday-Saturday evenings. Oven-roasted Cornish game hens stuffed with wild mushrooms and topped with pinot noir sauce. $14.99
Seafood Entrée~ Available Wed-Saturday evenings. Grilled red snapper atop polenta with red curry butter sauce and peach mango salsa. $15.99
We treasure your business and hope you'll continue to support our efforts. It is your energy that keeps things moving forward. Our team is committed to your dining pleasure and welcomes your presence. And by the way, thank you so much to those who have come in on Saturday evening for dinner!
Do you know of an organization that might wish to rent out space on a weekly or monthly basis for meetings? We'd like to reduce our rent pressure by making the annex available periodically for a fair price.
Thanks for being there~~
Susan
No comments:
Post a Comment