School’s Out, Berries are in, and we are going into the 4th week of the Cooking of France & Northern Europe

A note on the Week of July 4th ……

We will be closed Wednesday July 3rd and Thursday, July 4th of that week.
Thank you for your consideration ~  and Happy Independence Day!!

The Berries are Here!  With the warmer weather local strawberries are here and other berries won’t be far behind!
While there is no beating local berries -  I had to include the picture below -  which is a fruit seller in Cuenca Ecuador ~
at the Feria Libre ~ while we were there last December.  (and yes those strawberries really are gigantic!)

The Rhody Too Gallery Spring Sale continues with 20 % off all inventory (except consignment art)

Thanks for your patronage and we look forward to seeing you in!
Don, Carol, and the entire Rhody Staff!

French and European Cooking

Week 4  ~  June 19  -  23    2013

Lunch Specials:

*Schnitzel Sandwich breaded and fried pork loin on a house made hoagie withsmoked gouda and a caper cream sauce

* Oyster Po’Boy with Cajun tartar sauce and parmesan potatoes

* Gothberg Chevre Salad with Rhody organic mixed greens, toasted almonds,Rhody strawberries, Dijon-honey vinaigrette, and locally produced goat cheese.

Dinner Specials:

German Jagerschnitzel ~ lightly breaded pork cutlets pan seared and finished with mushrooms, bacon, white wine, and sour cream

Wild Copper River Sockeye with garden pesto;  saffron rice & fresh vegetable

Grilled Prime Top Sirloin with blue cheese and demi glace with roasted garlic mashers

Chicken Tarragon ~  Pan seared breast with tarragon, white wine, & cream ~ withroasted garlic mashers & vegetable

Saturday & Sunday Brunch: Week 4 ~ June 22 & 23

Irish Breakfast ~  2 organic poached eggs with “Boxty” (Irish potato cakes), rasher of bacon, bangers, roast tomato, and toast

Savory Crepe ~ Herbed Crepe filled with eggs scrambled with, spinach, onions, garlic, mushrooms., & parmesan cheese; topped with hollandaise sauce

Whole Wheat Waffle with bananas, Rhody strawberries, orange butter, & syrup

Hello and Thanks for being part of the Rhododendron Café / Rhody Too Gallery Newsletter!

Wow -  talk about the bridge to nowhere!  Traffic will be kind of dicey going through the Mount Vernon area for the next months or who knows how long with the recent Skagit River bridge collapse on I-5.  There are lots of other options -  so check your gps or google maps info to get the the Rhody if coming from the south.   The easiest way is getting over to Hwy 20 via Conway or Mount Vernon and going out to Farm to Market and heading north through Edison and on the the Chuckanut Junction.
Just remember - it is always fun to explore back roads and this situation is just …..forcing your hand!
     We have been busy in our garden & along with the never ending weeding we have been planting for the summer, pruning fruit trees, transplanting tomatoes and getting the hoop house ready to roll for tomatoes & salad greens.  We are currently picking greens for our salads out of our greenhouse, and herbs, sorrel, etc. are in full swing.

This Week we are on the cusp of May & June and will move into the European continent with foods from France and in general from Northern Europe.  For you spice lovers -  we will have some options to get you through the last few days of May.

The Rhody Too Gallery Spring Sale continues with 20 % off all inventory (except consignment art)

Thanks for your patronage and we look forward to seeing you in!
Don, Carol, and the entire Rhody Staff!

French and European Cooking

Week 1-  May 29th ~ June 2nd   2012

Lunch Specials:

* Belgian Burger ~  Our lean organic beef burger grilled and topped with cheese and onions caramelized in dark beer

*Chicken Dijonnaise    breast of chicken with dijon-brown sugar aioli and sautéed

   Fuji apples

· Gothberg Chevre Salad with Rhody organic mixed greens, toasted almonds,

    apple, raspberry vinaigrette, and locally produced goat cheese.

Dinner Specials:

Finnish Mushroom Pie ~ Assorted roasted mushrooms from Cascadia Farms with herbs and cream cheese baked in a flaky sourcream crust and served with beet salad and potatoes

German Jagerschnitzel ~ lightly breaded pork cutlets pan seared and finished with mushrooms, bacon, white wine, and sour cream

Wild Alaskan Sockeye with sorrel almond pesto and saffron rice

Steak au Poivre with Dijon Mustard Butter and roasted garlic mashers

Saturday & Sunday Brunch Week 1: June 1 & 2

German Kartoffelpuffer—Potato Pancakes with Poached Eggs and Bacon

Savory Crepe ~ with scrambled eggs, smoked salmon, chives & dilled sour cream in 

   homemade Lefse

Hello !  Welcome to the Rhododendron Cafe and Rhody Too Gallery.

Since April 1984 We have been focused on fresh innovative cooking served in a friendly comfortable atmosphere!  We feature a monthly ethnic focus and static menu that features local, sustainable foods including salad greens, veggies and herbs grown on our one acre of Skagit farmland with greenhouse and extensive garden beds.

We have our own in house baker ~ making everything from scratch with premium ingredients

We look forward to having you in  for lunch, dinner, or for our weekend brunch. 

We are closed Mondays and Tuesdays and seasonally in the winter.

Below are our specials for this week ~ May 22  -  26

   *    *    *    *    *    *    *    *    *    *

Featured Cuisine(s) for May ~ Lands of Spice: Latin America, Asia, India

Week 4-  May 22  ~  May 26

Lunch Specials:

Kona Burger ~ Extra Lean organic ground  beef with a soy-ginger glaze and grilled pineapple

Rhody Panini with prosciutto, roasted peppers, provolone, & basil pesto

Tandoori Chicken ~Caeasar Wrap with Raita

Gothberg Chevre Salad with organic mixed greens,

Dinner Specials:

Grilled New York ~ Thai marinated New York strip loin with shiitakes

Vatapa ~  Brazilian Seafood Stew with assorted fish  & shellfish ~ rice

Golden Star Curry with Rice Noodles

Saturday & Sunday Brunch  May 25 & 26

Huevos Rancheros with chorizo, pinto beans, fried or scrambled eggs , salsa, sour cream & cheddar cheese on corn tortillas (Field Roast option)

Savory Crepe ~ Fresh coconut crepe filled with curried potatoes, peas, & shrimp and topped with

Sour Cream Waffle with strawberries, lemon butter, & syrup

Lands of Spice:

Week 3 -  May 15 ~  May 19

Lunch Specials:

Rhody Panini ~ Thin sliced prosciutto, roasted red peppers, provolone, and basil pesto on our housemade sesame bun.

Bahn Mi ~ Vietnamese Pork Sandwich with cilantro and daikon-carrot pickle

Cheese Plate :  Featuring our three local (Bow) Cheese producers ~ Gothberg Chevre, Samish Bay Ladysmith, & Golden Glen  Basil Cheddar ~ paired with sliced Washington Fuji apple, fruit chutney, house made crackers

Dinner Specials:

Grilled New York strip loin with shiitake & oyster mushrooms, and demi glace

Grilled Wild Alaskan Sockeye  ~ Moroccan spices, mango chutney, & couscous

Golden Star Curry ~ with fresh veggies, tofu, ginger, lemongrass, coconut milk

                                 served on coconut rice

Saturday & Sunday Brunch  May 17 & 18

Llapingachos ~  Ecuador potato cakes topped with poached eggs and peanut sauce

Shiitake, Asparagus, and Parmesan Scramble

Coconut Waffle with Bananas & Ginger Butter

Hello and Thanks for being part of the Rhododendron Café / Rhody Too Gallery Newsletter!
This is the last week of April which means we are 2 weeks away from Mother’s Day -  which if you didn’t know -  is the biggest day of the year for restaurants.  We encourage you to make reservations asap and avoid the last minute rush.  We will have special menu features all weekend and hope you will celebrate with us. 
The Rhody Too Gallery next door is featuring a special sale for the holiday ~

This is the Last Week of “Cooking of Spain & Portugal”

Along withPaella and our special “Paella Dinner for Two” – We are featuring some of our favorites from Spain & Portugal.

~ see our weekly specials below….

We look forward to your visit ~  Thanks for your support over the 29 years we have been open!
 

Don, Carol, and the Rhody Staff

Spain & Portugal:

Week 4 -  April 24– 28, 2013

Lunch Specials:

Chorizo Bocadillo  ~ House made Chorizo with seared peppers, romesco & Manchego cheese

Francesinha   Portuguese sandwich with chorizo, thin sliced ham, & grilled beef topped with jack cheese, and zesty port-tomato sauce

Mixed Organic Greens   Gothberg Chevre, golden raisins, Fuji apple, toasted almonds, and sherry vinaigrette ~ served with crostini

Dinner Specials:

Steamed Mussels with chorizo, garlic, and tomato

Spanish Paella ~ Classic Rice dish from Spain ~ featuring mussels, prawns, shrimp, scallops, chicken, & chorizo in a saffron-garlic broth

 *Paella Dinner for Two ~ starts with shared tapa & finishes with 2 special desserts 

Bitoque (Portugal) Seared Steak with Fried Egg & Romesco ~ served with roasted garlic mashers and fresh vegetable

Basque Gambas Pil Pil  Seared Prawns with tomato, garlic, chilies lemon, sherry and served on saffron rice

Frango Beira Alta (Portugal)  From the “High Neighborhood” of Lisbon~  breast of chicken stuffed with goat cheese, caramelized onions, garlic, & dry cured ham  and finished with a port wine sauce; served with roasted garlic mashers & veggies

Brunch Specials: Week 4 Saturday & Sunday -  April 27th & 28st

Piperada—Basque Frittata with peppers, ham, chorizo, & peas ~ served with romesco sauce, roasted potatoes, and toast

Savory Crepe ~ filled with eggs scrambled with shiitake mushrooms, spinach, caramelized onions & provolone;  served with roasted potatoes

Ricotta Waffle with bananas, praline  butter, & syrup

Open  Lunch and Dinner : Wednesday—Sunday (11:30 am —  9 pm)

 Open at 9 am Saturday and Sunday for Breakfast

Closed on Mondays and Tuesdays 

There is no love sincerer than the love of food. - George Bernard Shaw