With the kids out of school Stephanie and I find ourselves constantly on the “run”. We are so thankful for every opportunity afforded to us, to operate a family business, to be apart of this growing community to be able to model hard work for our children. We are truly blessed and a big part if that is because of our guests. Thank you for your support.
Here is this week’s three for thirty…..
Three for Thirty 6.30.15
Berbere Seared Sea Scallops, Smashed Avocado, Sweet Corn & Summer Tomato Relish, Curried Ginger Beer Gel, Puffed Rice
Postero Chopped Steak
Our own blend of Beef Tenderloin, Ribeye, and Brisket seasoned and seared with Sweet Grass dairy’s Blue Cheese Mashed and Mushroom Bordelaise
Fritters made with SC Peaches and rich Vanilla Sauce
Lunch Special 7.1.15
Our Take on the Classic, Tender sliced Beef Ribeye with Caramelized onions & Peppers smothered in Smoked Gouda cheese sauce on toasted French bread served with Petite Salad of crisp Romaine, grape tomatoes, and Creamy Grana Padano dressing
We are smack in the middle of Wild Salmon Season so look for this weekends special to feature Sockeye Salmon.
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“One of the disadvantages of wine is that it makes a man mistake words for thoughts.”-Samuel Johnson
Have a great week