In anticipation of the arrival of a new member of our family will be . We expect to be , but we also are going to take the time to get to know our little one once he/she arrives. We appreciate all of our customers whom have wished us luck during this time and don't worry we will miss you a little too during our time off. See you soon!
Hello to all you Lovers out there. Bring that important someone or ones to the Bistro tomorrow for a great meal! Here's some of what we should have on the Specials board for dinner, be aware that it may change a little as we make things fresh but this is the plan so far...
CHEDDAR BREWHOUSE MUSSELS
GRILLED ALBACORE TUNA LOINS, MARINATED IN CHEF'S SPECIAL SAUCE, GRILLED and SERVED WITH A BEET SALAD
LAMB BURGER with HERBED CHEESE and RED WINE SAUCE
LING COD FISH and CHIPS
BRAZILIAN STEAK SANDWICH with CHIMICHURRI and CORN RELISH
PEAR GORGONZOLA SALAD with GRILLED CHICKEN OPTION
MINT CHOCOLATE CHIP, HE-MAN STOUT ICE CREAM FLOAT
RESERVATIONS ARE TAKEN AND WELCOME--HOPE TO SEE YOU!
I hate to inform you that the bistro will be forced to close mondays for the foreseeable future. Yes, it's awful, but at the present time I'm severely short staffed on the kitchen side of the counter. I am the only cook available to base open hours upon. Even ignoring that I have a baby headed my way in 6 weeks, I need a day to organize bills and keep pace with the business side of the bistro as well. This is a short term case only and will change once I've found reliable kitchen staff that I'm comfortable leaving the building with (may be 1 month or 5?) It takes about 3 weeks to train someone once they're onboard. This is a backlash of how much of the menu building blocks are made in house! There's a price for flavors that don't fall off the tailgate of your typical refrigerated delivery truck. We are currently accepting applications for staff!
We will be closed Monday 1/12! I'm in the process of making TOM KA GAI (a coconut chicken soup) and SALMON CHOWDER. The smoker will produce another batch of ST. LOUIS RIBS magically on wednesday! My focus will shift to more variety in the dinner menu area over the next month.I will do better at having salad specials! All things holy do not have to be made with butter and cream! (just most of them..) I'm also planning a AUTUMN CABBAGE AND SMOKED MEAT BORSCHT later in the week...
Looking forward to 2015 and another year of awsome local support! C u in the Bistro...
I apologize for doing it again! I've underestimated life's work load and the joys behind getting the restaurant reopened for the holidays! Thursday is now "the day!" The Smoker is in motion today with ROAST BEEF and ST. LOUIS RIBS. I'll have the SPICY ROAST BEEF SANDWICH up through the weekend. Were excited to be back to work and I have bunch of new ideas to try out into our blustery winter! If anyone has any suggestions for yummy comfort food they should jump in so I can get a plan together to make it happen! The Soups Thursday will be a CRAB & CORN CHOWDER and a THAI CARROT.
Since I'm unprepared to open after having stated so blatently that Wednesday would be "the day", were offering a 5% discount card today (only) Stop in and grab a couple bucks off your next bistro experience! Cheers & Happy Holidays!
We have some great specials going this week. For Lunch Today: ITALIAN TURKEY PANINI--TURKEY, SALAMI, MOZZARELLA, RICOTTA, PESTO, TOMATO ON SOURDOUGH; SALMON BURGER with LEMON DILL SAUCE. Soup Today: SAUSAGE, WHITE BEAN, AND SPINACH.
Dinner: CALZONES: ARTICHOKE, PEPPER, SPINACH or MUSHROOM, SPINACH, and of course CHEEESE!
Our holiday hours are going to be as follows--we will repost this again next week.
Closed: at 5pm Thanksgiving Eve. Nov. 26, All Day Thanksgiving Day, Nov. 27
Ok we got the roof fixed and hoping that will bring some more rain to our very dry coast. Since the rush of summer has passed we now have time to get back to some of our favorite specials. We fired up the smoker over the weekend and have a SMOKED BRISKET (THIS AIN'T NO PHILLY) CHEESESTEAK served with SAUTEED PEPPERS & ONIONS and smothered in a PROVOLONE CHEESE SAUCE on our HOUSEMADE BUN