Just posted the new dinner menu online. The lunch menu should be posted some day soon.
New items include a Southwestern Gravlax served with mixed greens, cilantro vinaigrette and candied pecans, a Vegetarian Plate and the Meatloaf that we've been running as a special last few weeks.
We've also added a couple new options for sauce on your Chicken Fried Steak or Meatloaf. After playing around for a few weeks I've come up with a very good Green Chile Sauce to offer as an alternative to White Country Gravy. Blake has also come up with a Spicy Mushroom Gravy that is very, very good. Our salsa has also changed. As much as I love the Nopalito, too many guests just sent the green bits back to the dishwasher, too many people wondered why we had green beans in the salsa, and it really didn't have enough fire for me. Blake developed a nice blended salsa that uses both tomatoes and tomatillos along with fresh and dried chiles.
Next Saturday in deference to the parade running right in front of the Cantina we'll be closed for brunch and set up to provide sandwiches and drinks to parade watchers starting an hour or two before the flags and bands start to pass our doors.
Expect driving and parking to be an extra challenge at least until 6:00
Learn more about Norwegian Constitution Day
Facing some challenges that are making me nervous. Had 2 employees give proper notice that they are leaving, and one other (my brunch cook) simply stopped showing up for work. I need to find one or two people who are looking for a long time position, I'm very frustrated at spending weeks training someone for a shift and having them just bail on me without notice or any meaningful reason.
Also, our weeknight dinners have been under-performing based on expectations for this season. I'm not seeing enough guests come through the door, especially on Wednesday and Thursday evening. What will it take to get folks to come out? Business can't exist on weekends alone (well, THIS one can't, anyway).
A guest asked me about a week ago if we had been impacted by the world rice shortages. I replied that we had yet to be impacted. That changed this week, our dry-goods supplier let me know yesterday that our regular long-grain rice was not available at all this week, that we'd be able to get a different variety. The package that arrived this morning looks to be of Thai origin, but it isn't stated explicitly. Rice prices have increased dramatically, availability is limited, we'll do our best to minimize impact on our guests.