Happenings in the Kitchen

The rib-eye steak and the crab terrine specials are selling very well, and we haven't even hit the weekend yet. We have plenty, so come out and try one! The soup has changed, as our newest kitchen staff member Shane has made a very tasty Manhattan clam chowder. We have also decided to keep our shrimp taco from taco Tuesday on the special board throughout the week. So, if you weren't able to make it out Tuesday, it's not too late to enjoy what you missed. I am hoping that we will have enough broccoli rabe to make it through the weekend.  Due to poor weather conditions there has been a lot of crop loss making it very difficult to find broccoli rabe, and what is available isn't the best quality.  I'm not one to compromise quality, especially with a sandwich as delicious as the short rib.  Luckily, we still have a good amount of quality broccoli rabe still in house, but get it while you can.  They are projecting that it may be a few weeks until the stock is replenished.  Don't forget that Friday is Rogue farm night, so we will have tons of great rogue beer! (And awesome food to go with it). We look forward to seeing you!

This just in.... Friday and Saturday only.... we have beignets!  If you haven't been to the French market in New Orleans you might not know what these are or how to pronounce them (bin-yays), but they are tasty.  They are basically square doughnuts without a hole.  Ours are covered in cinnamon sugar and served with a mocha chocolate ganache!  Get them while they last!

Also, don't forget that we have a great brunch!  This week Big Dan came up with a bacon-broccoli-cheddar quiche with a roasted tomato aioli that has been a big hit.  If you missed it today, come in tomorrow morning and try it, you wont be disappointed.