Saturday, October 3, 2009


In an effort to bolster Friday night business in this dismal economy (16% unemployment locally) we have been running three course specials on Friday nights. I've post ed some photos of the pasta being prepared for one of last Friday's specials. It was made Friday afternoon and served with a ragu of beef tenderloin tips, the last of the garden peppers and tomatoes, pearl onions and fennel. Topped with shaved Parmesan.

Included are soup or tossed salad, a starch, vegetable and dessert. Below is a partial list of some of the things we've done on Friday. The price is $19.95.

Broiled Algoma Whitefish with fresh tarragon beurre blanc and pearl onions.
Broiled Algoma Whitefish ala Grenoble.
Grilled Mahi Mahi Kabayaki
Skate wing with lemon beurre monte and 10 YO balsamic.
Lobster Chapchae
Lobster risotto.
Traditionally broiled lobster (Every Friday, 6 oz. Maine)
Texas style prime rib.
Smoked beef brisket.
Roast tenderloin of beef with smoked mushroom jus.
Garlic and tomato braised 12 count gulf shrimp.
Foie gras and truffled meatloaf.
Hanger steak with demi, bearnaise and pomme frites.
Flank steak au poivre.
Cedar roasted salmon with garden fresh chive butter
salmon sous vide
Beef short ribs sous vide
Braised short ribs
Barbeque Beef ribs, Korean style.
Apricot and goat cheese stuffed loin of pork with apricot demi.
Apple and cornbread stuffed loin of pork with apple demi.
Bacon wrapped pork tenderloin with apple-maple jus.

Those are just some off the top of my head. Although we've done pretty well with it, (The specials account for 70% of dinners served on Fridays.) people should be lined up to get in. I don't know of a better deal anywhere. We use good quality products, often from our garden and everything is made from scratch. Three courses for $19.95!

Dough ball before kneading. I use Marcella Hazan's (Sp?) recipe for pasta. She says two ingredients only unless you're coloring it. Eggs and flour.

Roll out very thin.

Dust with flour so it doesn't stick together.

Cut your pasta. I like a fettuccine size. I don't worry if it's not perfect. I like the rustic look. Plus the customer will recognize it's handmade.

A little space is good. I like long pasta.