Notes from the Chef
Hello again! On St. Patrick’s Day we will be doing an Irish take on bangers and mash. We will be making a corned beef brat in house and serving it with smoked cheddar mashed potatoes and house made brusselkraut, topped with a Guinness gravy. Our lent feature will be a crusted oven baked barramundi topped with a dijon and Jameson cream sauce, and served with a brussel risotto. On Saturday, join us for some traditional seafood chowder loaded with corn, potatoes, a wide variety of seafood including steamed mussels, served in a large bowl with a grilled baguette. Come in for the jam session Sunday and have a house made mini calzone stuffed with pepperoni, mozzarella and parmesan and served with warm marinara sauce. Have a great week everyone!