Here’s the final menu for New Years Eve:
California Opah Sashimi on Spiced Wonton Chips
Truffled Mushroom Duxelles in Crispy Potato Cups
Duck Confit with Kumquat Compote
Col. Newsom’s Ham with Crenshaw Melon
Niman Ranch New York Strip Sliders with Horseradish
Fatted Calf Charcuterie
Selection of California Cheeses
There will be some tickets available at the door, so come on down. Happy New Year to all.
Also, we will be closing the first two Sunday evenings in january (the 3rd and 10th) for maintenance and staff training. Starting Sunday the 17th, we will be introducing a family style prix-fixe menu every Sunday. We’ll be doing a pig roast one night, a baron of beef, pasticcio, and other fun feasts. Look for menus on future posts.
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4 Comments
just how local are your “louisianna shrimp” ?
I’m very pleased you’ll be concentrating on staff training. Time is money and when customers are left waiting and waiting, inconsistency and lack of timeliness can translate into disrespect. There are alot of restaurants vying for customer patronage, alot of excellent chefs with sublime food and customer service may make the difference in your ability to fly in the face of restaurant attrition.
Good Luck,
I’ll be back to try your Sunday brunch.
More local than the farmed stuff from Thailand. I think its a good product. You got us on the spelling, though..
You’re absolutely, right, Martie. We’ve had some kinks to work out with the service these first couple of months, but i think we’ve finally got the upper hand. Come check us out in the next couple of weeks and let us know what you think.