Love your food! Know your food!
Okay. I
know it is purely cornpone, but I've seen first hand just how much love and attention go into each meal we serve. It begins weekly with our choices for the specials. These take time to figure out as well as special time to prepare. We could just show up each day and make what is on the menu without any extra effort but we don't. Each special is chosen because we know of certain customers who would especially enjoy that selection. As for the day-to-day menu items; they are special as well. Here is why:
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Did you know that we make all our own dressings? We even make a point of buying the extra high quality mayonnaise and NEVER use Miracle Whip. 90% of the time, the ingredients that go into our menu items are totally handcrafted. An example would be the romaine lettuce.We always bring in whole heads of lettuce and chop it ourselves. Why? Because the lettuce stays fresher without the use of additional substances to keep it fresh. We COULD buy lettuce that is already chopped. Nope. Not gonna.
Our eggs are free-range all year. During the summer months we are able to get them locally from several customers. During the cooler months, when local chickens have ceased laying, we get them from Amish farms mid-state. The eggs tend to have deeper yellows in the yolks, the shells are stronger (indicating higher level of health in the laying chickens) and, I think, the flavor is richer. They seldom have white shells.
We make our soups from scratch. With the occasional exception of canned tomatoes, the veggies that go into our soups are freshly cooked and prepared. When we use a canned broth (seldom, but done) we never use any that contain added MSG. You can know you are getting the good stuff.
We grill our chicken in a wood-fired smoker that allows the wood flavor to be naturally baked in. This helps to give us a unique flavor profile. You can find the same attention given to our salmon, tilapia and corn. There is a reason our Tuscan chicken salad tastes different from other chicken salads, and the wood-firing is a big part of it.
Our stir-fry served at night should get some special attention. Did you know it differs week to week? Why? Because we incorporate only the freshest ingredients as they present themselves seasonally. We take a lot of pride in introducing new flavors to the stir-fry. Some ingredients are only available for a week or two. Others may be tasted nearly all year. We are especially fond of adding Asian vegetables that are grown locally for us to incorporate. You should be feeling very loved by now.
When it comes to desserts, many local restaurants buy theirs ready made from their suppliers. Not us. We go the slow route and make our own. That carrot cake? It takes up to 4 carrots to make a single cake and those are JUMBO carrots. There are one-and-a-half pounds of cream cheese just in the frosting and about 6 ounces of pecans. I like to pick seasonal desserts to immerse you in the seasons. During the fall, pears, pumpkin, cranberries, and nuts are prevalent. During the summer I prefer to incorporate fruits. During the winter, warm gingerbread will make you glow from within. When we make crepes? We do it from scratch. Yep. We COULD buy them ready-made. The sauces are also made from scratch—whether for a dessert or an entrée.
Music this week—The After Hours Big Band joins us THURSDAY night. You may choose to sit in with the band or in the main dining room for a less impinging experience. Each time the big band joins us the crowd is bigger. We know why. They are great!!! Friday has no one booked to play thus far, but the food will be, none-the-less, pretty awesome.
Lunch specials~~
Tuesday~ Turkey Cranberry Monte Cristo Sandwich with side $7.79
Wednesday~
Spicy Sausage Pasta with side salad $7.59
Thursday~ Chicken mole enchiladas with black beans and yellow rice $7.79
Friday~ Italian grilled cheese and a side $7.25 choice of bread, Mozzarella cheese, Tomatoes and house pesto
Soups—We'll make 2 this week. I'll start the week out with a red bell pepper and sweet potato soup. Yes, it is vegetarian. Later in the week we'll add a chicken corn chowder. It promises to be a chilly week. We'll be prepared! We'll top the bell pepper and sweet potato soup with steamed dumplings.
Night-time dinners~~
Seafood Entrée— This week we have brought in freshly harvested mussels from Prince Edward Island in Nova Scotia. These are a very special treat and there are many fans. I'll be steaming them in a light curried shallot wine broth. They'll be served over a light bed of pasta, so all the lovely juices can be sopped up and enjoyed after the mussels are eaten. I encourage you to get in early during the week. You won't be disappointed. We'll serve them with a side salad for $15.99.
Flavor Journey—Oven-roasted turkey breast served with butternut squash with spinach, raisins and pine nuts, plus our Autumnal potatoes. Cranberry horseradish sauce will add some kick and color. This isn't the sliced deli meat but whole turkey breasts which are slow-roasted, then sliced. There may even be some turkey gravy. $14.99 Cue the gobblers.
Dessert—In addition to our exquisitely prepared carrot cake with cream cheese frosting, I have a bundt cake made with toasted hazelnuts and dark chocolate. It has a brandied dark chocolate glaze and whipped cream. Ready, set, prepare those taste buds!
Last week was scary in how quiet it was. In talking with other restaurant folks, others were affected too. I know you don't make your meal choices based on how much you are needed, but please know, our sustainability depends on serving our regular base of customers weekly while adding in new folks who discover us. We appreciate every single customer we get and want to know how we are doing. If something doesn't meet up to your standards, we need to know. That one-on-one customer communication is a major part of what sets us apart. We look forward to
your smiling face. How about bringing in a
new face with you this week? We've give you double punches for it! (Just ask at checkout ...)
As always, thank you for your loyalty and support. We do not ever take it for granted. Have a lovely, chilly week. Brrrr.
~~Susan et al
