Culinary Corner Week of March 14th to March 19th.

Look out for Fresh Cod in our Fish and Chips this week

Hello! So we have had a few setbacks in the staffing. We are down several servers and we don't think we can offer the kind of table service that we would like to and so we have decided to offer buffet service at dinner to keep the dining room open. We feel pretty confident that this is only temporary and we will be returning to full service on March 21. Breakfast and Lunch will remain as always, with a full menu.

The soup this week is Three Onion Soup with Croutons, This is a broth based soup with lots of slowly caramelized onions, rich beef broth, finished with a generous amount of sherry. Think French onion, but without the cheese.

Tipperary Vintage Irish Cheddar Cheese (Image courtesy of Tipparary)

The Cheese of the week is Tipperary Irish Whiskey Cheddar. Tipperary is known for it's cheese and dairy products, and has long held that the lush Irish pastures that it's cows are grazed upon gives a fuller flavor and color to this pale, sharp cheese. A small amount of Irish Whiskey is added to the curds before pressing, to boost the flavor even more. We are serving this with apple butter, and I recommend a good beer or even a full flavored Pinot Noir with this.

The appetizer this week is a Grilled Beef Tenderloin Skewer with Bleu Cheese Sauce, the beef is marinated in garlic and herbs, then grilled to order.

At Lunch we have Beef Sliders topped with crisp bacon and Cheddar cheese, this is served with Onion Rings. Be sure to try our Roasted Pork Shoulder brushed with a mustard and vinegar-based barbecue sauce, and served with Baked Beans and Coleslaw.

We have a Grilled Panini of Green Tomatoes, Pesto Mayo, and Fresh Mozzarella with a Pea and Brussels sprouts salad,

Turkey Pot Pie

For Lunch Specials, look for Salmon Wellington, Turkey Pot Pie, Seared Scallops and Carved Beef Tenderloin. Of course I like to point out that we will have Steamed Lobster Tail on the menu for the rest of the month, so please come in before it's off the menu!

For a Vegetarian Special we have a Grilled Cauliflower Steak with Carrot Ginger Coulis, and Quinoa Pilaf. Basically, a thick slice of cauliflower is cut from the head, brushed with olive oil and Garlic, then grilled over low heat until soft, taking on a rich caramelized flavor.

The Pasta this week is freshly made Spaghetti tossed with Herb cream, Tasso Ham, Fava beans and Potatoes. Tasso Ham is made from the pork shoulder and is richly spiced with pepper and garlic.

Corned Beef and Cabbage

On the dinner buffet this week look for Chili Rellenos, Lemongrass Short Ribs, Fried Walleye and Pepper-Crusted Halibut. On Thursday make sure you have some Corned Beef and Cabbage, as we will be making a ton of it for our St Patrick's Day Buffet. I know Laura is bringing in lots of Guinness Beer, the Cocktail of the Week is a Whiskey Sour [tell her to use Jameson], and the wine of the Week is Butter Chardonnay.

On Tuesday we will be tasting and comparing Irish Whiskeys at 2 pm for this month's Sip and Savor. Still working on sourcing one of the whiskeys but here is the planned menu.

Irish Whiskey Tasting

March 15th 2022

Bushmills Black Bush Blended Whiskey

Venison and Apricot pate on Juniper Cracker

Jameson’s Caskmates Stout Edition, Triple Distilled

Beet and whiskey cured salmon on Rye toast with chives

Mitchell’s Green Spot Single Pot Still

Smoked Wild Boar sausage

Redbreast 12-year-old Single Pot

Candied bacon

Lamb and Turnip Stew with Warm Soda Bread and Vi Honey Butter

As always, I invite all of you to attend the Culinary Corner Meeting on Monday at 10 am. We have a good time discussing the menu over pastries and coffee, very informal and the more people who show up the better it is.