"I was so much older then – I'm younger than that now."
-Bob Dylan
Ok. So obviously we have all heard the news, the Dining Room is still very much under construction. Sorry about that, I really felt like the promises were true. We are definitely opening on the 7th however even if we need hard hats.
Seeing as we don't have a dining room but we do have a fully operational kitchen and brand new computer system we are going to go ahead and open up the full takeout menu. This menu should have been posted on Touchtown by the time you are reading this and will begin on Monday the 30th. Basically what you are seeing is the 1859 with a few modifications to allow for takeout
What happens next is that you call or visit the Hive Market, either leaving a message or speaking to an associate. We'll ask what you'd like to order, and what time you would prefer to have it. We can have it ready in as little as 30 minutes with an order collected prior to meal-time, or later in the meal period.
Lunch orders are available from 11:30-1:30 and Dinner will be available from 3:30 to 6:00. If you are putting in an advance order we will try to get as close to the target as possible but if we don't think we can do that we will let you know when we can have it ready.
You're welcome to wait at the Hive Market or pick it up there. That's it. Delivery is available for a small fee, and may take a bit longer, but we will let you know. The advantage here is that you get more choice, more flexibility and your food is cooked-to-order. Please check your bag before you leave, and if you want additional items outside the takeout menu they are available for a resident charge.
On this week's menu I hope you try the Soup of the Week which is Wild Mushroom and Miso. Miso has a wonderful nutty flavor that really shines with mushrooms.
The appetizer of the week is Lobster- Deviled Eggs with Fried Capers.
The eggs themselves are a classic recipe with the lobster and capers alongside to be sprinkled on as you choose.
The Cheese this week is Port Wine Derby Cheese with Apricot Jam. Derby cheese is similar in taste and texture to Cheddar, and this one is soaked in port wine before pressing, giving it a beautiful marbled appearance and a rich berry like flavor.
The daily soups include Chicken Enchilada, Broccoli and Cheddar and Senate Bean.
The daily appetizers include Beer Cheese Dip, Beef Empanadas and Midwest Meatballs.
The Lunch Menu has several pizzas, two pastas, and a customizable burger.
On the dinner takeout menu check out the Carved Prime Beef Tenderloin, the grilled King Salmon and the Roasted Chicken, which are our Seasonal Favorites.
At Dinner, we're offering Pan-Seared Rainbow Trout in a sauce of white wine, white beans, bacon and kale. I know how all of you love Kale.
A sure win is the slowly-roasted Beef Short Ribs in rich gravy with root vegetables.
Pork Français is a cutlet of pork, pounded and dredged in flour before being sautéed and then topped with lemon, white wine, garlic and butter. Yum.
A lighter special is the Pulled Chicken with cucumber, carrots, jicama and broccoli served over brown rice with red wine vinaigrette.
For pasta at dinner try the Shrimp Fra Diavolo aka "the Devil's Brother". This is a peppery tomato and red wine sauce served with plump shrimp and pappardelle pasta.
Thank You to all who attended the Oktoberfest Sip and Savor followed by more Oktoberfest. We really had fun and still have quite a bit of beer to use up. The good news as well is that our taps got hooked up this week and we already have 90 Shilling, Easy Street Wheat and my own brew called "Campfire".
A reminder to all that we are still also serving in the Tent at dinner and for socials but the Pool Patio Barbecue is not in service this week. It has been uncommonly warm for late September so I think we can get another week before we get frozen out.
We are still planning to have the Open House next Sunday the 6th, with food, drinks and the full run of the new dining spaces from 2-4 pm.
I will not be at Culinary Corner on Monday but David will be there to answer any questions and take as many suggestions as you can give him. For at least another week it is in the Art Room at 10 am.
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