Wow, time flies! Sorry for the lapse in posting we have been gearing up for summer--making menu adjustments, training new staff,...the list goes on. NEW on the MENU is our WASABI FISH TACOS, this used to be just a special but it's so popular that we added it to the steady menu. If you haven't tried them yet you should and don't let the wasabi scare you, they are not over the top hot just enough to give it some spice. Also I would like to welcome all of our new and returning staff for the summer--none of this happens without them so remember to thank them too!
SOUP TODAY: CLAM CHOWDER or FIRE-ROASTED TOMATO (goes great with our GRILLED CHEESE--havarti & sharp cheddar on garlic sourdough)
DINNER SPECIALS: GRILLED ALBACORE TUNA with FRESH GREENS, LINGCOD FISH & CHIPS
Things have been going well since we re-opened following the remodel so naturally a problem would arise. We are having an equipment issue that will keep us closed today but we feel confident that we can be open tomorrow. Hope to see you then.
The remodel is done but I'm wiped out.. Today is the first day I've set foot back in the kitchen and I realize the amount of work I still need to accomplish as far as preping my menu (since I pretty much make everything from scratch) to really be able to open again. I'm sorry it's taken so long and I appreciate all the interest! I'm glad people like our little bistro! We will be open Saturday @ 11:00 am for lunch. The smoker is getting primed and ready to rack up some delicious St. Louis Ribs and a Peppered Roast beef for our spicy roast beef dip! The weathers flat and the fisherman are out... thus, the fresh Ling Cod is in. Try our Ling Cod fish n' chips if you haven't!
It's nearly done! Just finnishing touches and beginning the cooking process today. Pretty happy how it turned out!, hope others like it too! We've been held hostage by a credit card company and computer software for most of this week. Some may understand the implications of running software on a Windows xp but basically we were using an operating system that was no longer under warranty for our Restaurant Point of Sales system and were forced to upgrade (even though it worked fine). In the aftermath of upgrading .... our POS would no longer work with the new operating system thus creating many hours of frantic frustrated phone conversations with tech support in India. Thier patience with me astounds me upon review! There are still many quirks but we can get the doors open and go from there...... c you in the Bistro!
OK, so things are coming back together but it looks like we won't be open until Thursday, May 1 for sure. Once we get all cleaned up, then I gotta cook, cook, cook! I am really excited about the changes we have made and can't wait to show them off. Here is a sneak peak of the work we have done....
Hey Everyone, sorry for the lack of posts lately I have been busy working on all the pieces that I need to pull off our upcoming remodel. On that note please be aware that we will be closed from 4pm Saturday 4/19 to late in the week, we are trying to reopen for the weekend but I have learned that by saying that we will open for sure almost guarentees we won't. I do believe that we will reopen the following Monday 4/28 to an improved dinning area! I will post it when we know for sure!
Till then SOUP TODAY: TOMATO or TOM KHA (Thai coconut w/shrimp); SPECIALS: PORTABELLA BURGER w/PROVOLONE, ELK BURGER (not many left!), WASABI FISH TACOS. If you haven't had the fish tacos before nows a good time a time as any!
We've adapted to the increase in daylight! Hours are now 11am-8pm Monday-Saturday...Still closed Sundays until June 1.
I also made an ANDOUILLE & CHICKEN GUMBO with WILD RICE for a soup the next couple of days as well as CLAM CHOWDER. ELK BURGERS are making a rare appearance on the menu served withJALAPENO THOUSAND ISLAND, BLUE CHEESE CRUMBLES & CARAMELIZED ONIONS.