We survived the harsh weather of February and now look forward to the spring thaw ahead. Snow was wonderful to see, but the blizzard conditions brought a lot of work around the restaurant, besides just in the kitchen.
Jeri has planned five great treats for the month of March:
March 14: Daylight Savings Time begins.
Jeri will be offering some of her time honored classics along with a special NEW item to get you in the mood for longer days ahead. There will be new drink creations offered by Dolly beginning that night too.
March 17: St. Patrick’s Day.
Jeri will once again go Irish and have a few of her specials on the menu for the week beginning March 17 through March 21. Green beer at the bar is always an option too.
March 18: SUPPER CLUB begins… sign up for all 3 nights. Menu for first dinner:
Appetizer: Honey grilled quail on corn cake or charbroiled rabbit & ginger sausage w stone ground mustard & brioche or cheddar & vegetable chowder.
Wine: Buena Vista Chardonnay
Salad: Sauteed apple, walnuts & brie w raspberry dijon vinaigrette or Caesar w parmesan croutons.
Wine: Starborough Sauvignon Blanc
Entrée: Petite filet mignon w grilled shrimp or pan roasted haddock glazed w tarragon cream or charbroiled breast of duck w grilled plums
Wine: Atlas Peak Cabernet Sauvignon
March 20: Spring begins.
Jeri will once again offer some new spring items to the menu. Let the freshness of spring reach from Jeri’s kitchen straight to your palate.
March 28: Palm Sunday.
There are many choices on the menu as always. But this is the time of year to experience lamb. Let Jeri create one of her succulent lamb creations for your beginning to the season of Easter.
As always, remember the crab cake special offered on Wednesday and Thursday nights.
