Cooking Wild & Exotic….and Foods of Fall ~
Week Four October 19  -  23
A note about this month’s menu ~
Of course we love to feature the local produce this time of year with all the fall apples, squash, beets, potatoes, and even late harvest tomatoes, salad greens & summer squash out of our garden and greenhouse ….. and of course local shellfish is at it’s peak as well.  Wild and Exotic mushrooms are also at their best this time of year.
Our “Wild and Exotic” side ranges from Local to Utah to Texas, and Florida -  We have a great purveyor of “exotic” meats – located in Utah where the Elk is farm raised. Most exotic meats available are farm raised with the exception of “wild boar” which is allowed to free range.
We continue to get beautiful tomatoes from our green house ~ along with last of summer squash, spinach, potatoes, salad greens, beets, onions, edible flowers, apples, and herbs.

Read on for this week’s specials…..

Thanks for being a part of the Rhody Family and we look forward to seeing you in!

Don, Carol, and the entire Rhody Staff ……
Carol, Beth, Hailey, Karissa  in the Dining Room
Don, Julie, Austin, Ben, Tim, Rachel, Owen, Etienne in the Kitchen
Jonelle, Ben, and Tim in the Garden
Jolene at the Rhody Too Gallery
Lunch Specials:
Fall Pasta ~ Penne tossed with Italian Sausage, butternut squash, apple, toasted hazelnuts, and garlic-sage butter
Burger Special with caramelized onion & smoked gouda
Dijon Chicken Sandwich with wild boar bacon & arugula-walnut pesto
Gothberg Chevre with mixed greens,wild boar bacon, green house tomatoes,
and a warm sherry vinaigrette ~ served with grilled baguette   $14
Dinner Specials:
Paella Dinner for Two ~  including shared tapa and dessert ~   $52 for Two!
Fall Pasta ~ Penne tossed with Italian Sausage, butternut squash, apple, toasted hazelnuts, and garlic-sage butter
Grilled Elk Strip Loin with wild blackberry demi glace, roasted garlic mashers
Wild Mushroom Ragout with Wild Rice-Quinoa Pilaf
Week Four  ~  Saturday & Sunday Brunch ~ October 22 & 23
Smoked Salmon Benedict – House made English muffin, organic eggs, hollandaise
Ben’s Omelette ~ wild boar sausage, sautéed apple, onion, gorgonzola
Pumpkin Waffle with cinnamon-ginger butter & maple syrup

  Week One: August 31 – September 4

We are excited to change our focus and explore the cuisines around the Mediterranean.
Featuring foods from Greece, the Middle East, North Africa, Spain & Italy
~
Of course we have some customer & staff favorites on our regular menu
-  including our Greek Pasta and Paella.  We also take pride in our pan fried Samish Bay oysters, and our Half Pound Organic Burger!
We continue to feature the bounty of our own area as well -  Local Cheesemakers, Penn Cove Mussels, Wild Alaskan Sockeye, Local organic eggs and produce, etc.

On our Weekend Brunch we are featuring one of my favorite egg dishes ~ Eggs Lebanon – with fresh ground Lamb sausage with organic poached eggs and mint hollandaise on house made English muffin.

Thanks for being a part of the Rhody Family and we look forward to seeing you in!

Don, Carol, and the entire Rhody Staff ……
Carol, Beth, Hailey, Karissa,  Robin in the Dining Room
Don, Julie, Austin, Ben, Tim, Rachel, Jules, Etienne in the Kitchen
Jonelle, Ben, and Tim in the Garden
Jolene at the Rhody Too Gallery

Specials for August 31 ~ September 4:

Sailing the Mediterranean~

 Week One: August 31 ~ September 4

Lunch Specials:

Summer Veggie Panini ~ Grilled Vegetable Panini with roasted red pepper sauce, provolone on house French bread; with curried orzo salad

Grilled Wild Alaskan Sockeye Sandwich with Garden Pesto

Rhody Panini ~ with thin slice prosciutto, roasted peppers, provolone, basil pesto

Chuckanut Cheese Plate ~  Featuring our three local (Bow) Cheese producers ~

Gothberg Chevre, Samish Bay Lady Smith, & Golden Glen  Sweet Basil Cheddar; paired with Washington Fuji apple, fresh chutney, house made crackers

Gothberg Chevre  Salad ~ Organic greens, balsamic vinaigrette, Fuji Apple, candied pecans

Dinner Specials:

Paella Dinner for Two ~  including shared tapa and dessert – so popular we’re keeping it!

Grilled Wild Alaskan Sockeye Salmon Moroccan Spices & orange-red onion relish

Grilled Petite Tenderloin with gorgonzola and sundried tomato demi glace

Chicken Parmesan ~  a house favorite with fresh breast of chicken lightly breaded, pan fried and served with marinara and fresh grated parmesan on herbed penne

Creamy Polenta with Cascadia mushrooms (Shiitake, Lion’s Mane, & Oyster)  with Heirloom tomatoes, garden spinach

Saturday & Sunday Brunch ~ September 3 & 4

• Eggs Lebanon – English Muffin topped with lamb sausage, poached eggs, mint hollandais
• Shrimp, pancetta, spinach, parmesan scramble
• Torrijas -  French Toast a la España in a sherry-cinnamon batter. sweet saffron butter