Mothers Day weekend, and for the next few days we're going to be trying out some new menu ideas for the spring. We're expanding our line of quesadillas with a new vegetarian option, Mushroom Quesadillas, using Oyster & Shitake mushrooms, sautee'ed with garlic and deglazed with chipotle infused tequila. YUM!
We're also going to try a more high-end entree with Quail, with apple stuffing and plum/blackberry sauce. The Quail will be a bit more "pricey" than other menu items, it will be interesting to see if our guests are interested in more unique/distinctive meat choices than the standard beef/pork/chicken choices.
We're also going to sample a gravlox style salmon with cilantro, lime and tequila, served with a salad of spring greens and cilantro/citrus vinaigrette.
The weekend brunch menu is seeing a couple lunch item changes as well. The price of the pulled pork sandwich has dropped, and the yummy meatloaf sandwich that is offered for weekday lunch has been added to brunch. The meatloaf is a wonderful blend of pork sausage and grass fed beef, we add a splash of chipotle glaze for the spark, it is baked with slices of bacon across the top so the rich bacon fat drips into the cooking meat.
