Spring is coming…I hope!
It has been a loooong and cold winter but sunny days like today bring the promise of warmth, more daylight (don’t forget to spring ahead on Sunday) and, eventually, sitting outside on the patio with a cold beer 🙂
Spring is also the time for fresh starts and new projects!
Any day now (we are shooting for Wednesday 3/11) we will be launching a new menu. Most of your favorites will remain and many are going to return. Those of you who have been missing Chicken Livingood’s, Med Shrimp and the Brandy Tenderloin…you are in luck, they will all be back on the menu.
We have also added some new items but you’ll have to wait and see what’s what 😉
In brewery news…
The Chasm Cream Ale has been a HUGE hit. It’s smooth, slightly fruity and tastes great with just about anything on our menu. Night Light Lager has been super popular as well with its low ABV and light, roasty goodness…no surprise it’s a big seller. Matt is also premiering his Doppelbock tonight so be sure to stop out for a sample or pint (or a Growler). That will bring our house brew count up to 8!
Work In Progress Ale #3 is fermenting away as we speak. This batch will feature whole flower Chinook, Citra, Falconer’s Flight and Columbus hops. Matt is planning to dry hop this as well but has yet to settle on what hops varietal…
Sooner than later we will be ordering a Belgian yeast so be on the look out for some yummy Belgian style brews on the menu.
Our cider is still in the development stages. Test batch #1 tasted good but we had issues with sediment and little “floaty thingy’s”. Test batch #2 was super cloudy and didn’t have the clean finish we are after. So, after hitting the forums and reaching out for advice, we are now going to attempt test batch #3 and feel pretty confident that we’ve worked out the kinks this time. We hope to be pouring our hard cider by the end of April if not sooner. So stay tuned for that news.
This Weekends Dinner Specials
Last, but not least, this weekends dinner specials feature some classic, some old and some new.
For appetizers we have our Chicken Satay with peanut & curry dipping sauce as well as our BBQ Pulled Pork Egg Rolls.
For dinner we have the Hearth Baked Salmon, Scallops Florentine, Tenderloin Gorgonzola and for the first time, Linda’s Shepherds Pie. We sampled one of these last week and it is tasty! Tender cubes of steak in a red wine & rosemary brown gravy with onions, carrots and peas topped with our house made mashed potatoes and served with a fresh side garden salad and dinner roll.
So get out and enjoy this sunshine then stop by for a beer (or carafe of Sangria) and some grub. Think Spring! Cheers.