Hello,

Columbus Day & Warsaw Fest weekend is upon us, already! The weeks are just flying by. Seven weekends remaining for our 2009 season.

Last week we happily commented about finding new local sources for most of the produce that we use. This week we rejoice in telling you that we have also been fortunate enough to find a new supplier of beef for our prime rib. Some of you know my feelings on the trend in the beef trade over the last five years; maximize profits, forget about respect for the animal or the consumer. In regular trade channels, it is almost impossible to find well-marbled beef that lends itself to cutting a thick slice. This irritates me no end because diners attribute what they eat in a restaurant to the chef. After a year of searching for a way out of the beef wilderness, we have been able to negotiate a steady supply of rib-eyes we are happy with. Starting tonight, for Prime Rib Night, you can share in our joy.

This week we feature an

Autumn Harvest Soup with Bacon and Grated Cheese

And a special appetizer of
Steamed Mussels with White Wine & Garlic

Dinner Specials will include
Roast Pork Loin with Chile Con Queso Sauce and Black Beans ,Rice and Pico de Gallo
Grilled Tuna with Buffalo Sauce & Sweet Corn,
And
Flounder Topped with Buttered Back fin Crabmeat

Reminders; Friday Nights are ½ off any bottle of wine, and tonight, Thursday is Prime Rib Night, and Sunday evening features Fried Chesapeake Oysters.

Hope to see you,
Steve and Sally