Well being that we were closed last Sunday for Easter, we’ve had to keep our proud buttons tightly closed for an extra week before getting a chance to tell you about the Bloody Mary now featured for $2 during our Sunday brunch. Two loyal recipients of this weekly mail had written in with suggestions: how about discounted screwdrivers and bloodies for brunch was one, the second described, among many excellent suggestions, a spice blend to rim the glass of a Bloody Mary. Long experience has proven the adage “necessity is the mother of invention”, and this proved to be no exception. ‘Cause in order to serve a $2 bloody with the quality liquor we use (nothing cheap in the building) we were forced to start from scratch, making our own tomato juice mixer. Dug out an old recipe from a 1981 stint in the Hamptons, started with that and worked until we got something that was a Good Eat, then got the coffee grinder out and started a blending. Hmm hm hm , insert smile here, have we ever got a treat for your Sunday morning wake-up. Available all the time really, but just two bucks between 10 and 2 on Sundays.
Along with the asparagus we’ve been featuring the past couple of weeks, our local farm source has provided us with arugula, which, starting Friday, we will use to make
Spring Tonic Soup with Arugula Pesto.
Also in the soup will be fresh watercress harvested from a spring deep in my woods. Pristine would be the adjective and enjoy the verb.
Specials will be:
Roast Pork Loin with Mushrooms, Pancetta and Tarragon.
Tonight is Date Night (among other selections, Salmon Cakes w/ Spring Greens Salad and Risotto with Roast Asparagus) Friday features half-price bottles of wine, we interrupt this mail to report we’re finally going to get sunny weather on a week-end, (it’s been since the middle of March), we’re wide open on Saturday and Sunday is the brunch.
Thank you for your continued support and
We hope to see you.