We still haven’t quite decided on our Sunday menu, but Jesse will be in charge of it this week and I’m sure he’s got something good up his sleeve. Starting April 11th, we’ll be doing outdoor pig roasts on Sundays, which will start at 5 PM instead of 6.
Chop Bar is now making our own sausage. Our new cook, Brian Boyd, has put his antique sausage press and his expertise at our disposal. Right now, we have a spicy garlic sausage that we are serving with roasted tomatoes, peppers, and mushrooms. I’m going to post some pictures of the process next week. This week, we are serving grilled asparagus with spring onion salsa verde and sieved egg. Look for more springtime vegetable dishes starting this Tuesday.
Sunday Supper and Sausages
