New Menu Items for winter

Chef Heather and Chef Ky-Wai have been adding new items to the menu here, both vegetarian and omnivore, but all made from scratch and from local ingredients whenever possible.  The winter menu becomes a showcase for the richer things for the palate, sauces made from items picked months ago and carefully preserved, and the taste combinations that make everyone say “cozy.”

Come by, bring the family, and delight in the winter menu additions:

• All local beef chili, in a cup, bowl, or dinner portion, served with white cheddar, sour cream, housemade croutons, scallions, and a side of our housemade focaccia.
• Pizzas made on our flatbread, including a number of warm and wonderful taste combinations like ratatouille and pesto or mushroom paté and Brie.
• Vegetarian lasagne with roasted vegetables (including my favorite, asparagus) and our housemade red sauce.
• All local beef meatloaf with fingerling mashed potatoes and mushroom gravy
• Curry: Yukon Gold potatoes and vegetables simmered in coconut curry sauce over brown Basmati rice
• The Reuben: We brine the corned beef, we brine the sauerkraut, we bake the bread. We make our own Thousand Island dressing from our own ketchup and mayonnaise. We even grow cucumbers to make the pickles for the Thousand Island dressing.

During the next two weeks we’ll be serving brunch Saturday and Sunday as well as Friday, January 1st, from 11AM to 2PM. We can accommodate your family and guests. Just give us a call 20 minutes before you come with parties larger than six (6) so we can reserve you a comfy spot.