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

American Regional Cooking through March!
~ no matter how you feel about out country’s politics -
ya gotta love the variety and flavors of American cuisines.
Whenever Carol and I get a chance to do a road trip we relish the variety of scenery, climates, people, and the food. The USA – with all the issues going on politically ( and otherwise) it is still an amazing place to explore and enjoy… We have everything from Las Vegas to and endless array of beautiful National Parks.
From coast to coast and from border to border we have an incredible variety right in our own country.
(if you add Canada to the possibilities it is mind boggling)
Wandering the Three Mesa Country in Arizona I remember stopping and getting a Navajo Taco in Indian Fry Bread, or swinging into Newport Oregon and washing down crab and clam chowder with a tasty Oregon brew, or wandering down Decatur street in the French Quarter of N’awlins and scoring a big ol’ Muffaletta sandwich at the Central Grocery, or wandering the Texas Hill country in search of the best BBQ ….. and as down home as it seems – Across the country you can find “chicken fried steak on many menues (even ours this week) though Lamesa, Texas lays claim to its origin.
(probably by way of German immigrants who were yearning for their own “wiener schnitzel”)

Cajun/Creole Cooking has broad roots incorporating flavors and techniques from Africa, France, Spain, the Caribbean, & more ~ but creating a cuisine new and different from its predecessors.
Southwest Cooking of course draws from its proximity to Mexico and even Texas – creating yet another unique style of cooking.
Of course so much of American cooking forms out of what is available to a particular region ~ whether it is the coastal regions of New England, the Carolinas, California, or Northwest style.
Of course Barbecue might be one of America’s greatest traditions – for many regions claim to be the center of the best BBQ ~ St. Louis, Texas, Carolina, Memphis, etc. all profess to be King.

Read on for these and other specials of the week……

….. and don’t forget – we are featuring our early bird pasta menu Wednesday, Thursdays, & Friday’s
from 3:30 pm – 6 pm. Come in and get your pasta fix!

The Rhody Too Gallery (next door) continues to feature beautiful floral water colors by Bonnie Morino and new prints & noriginals by our own Hailey Morgan.

Thanks for your support and we look forward to your next visit!

Don, Carol, and the Rhody Staff

Read on for a look at our new Pasta Menu and our Specials for the Week

March: American Regional Cooking

Week 2 Specials for March 6 – 10

Lunch:

Smoked Chicken Sandwich with House BBQ sauce

Muffaletta ~ Classic N’awlins stuffed sandwich with prosciutto, salami, provolone, olive relish

Mixed Organic Greens with French Chevre, sliced apple & pear, toasted almonds, and Mt. Baker Vinyards “Verjus” vinaigrette

Dinner:

Steve’s Chicken Fried Steak with mushrooms, bacon, and sour cream sauce

Pan Seared Local Rock Fish with almond crust and lemon-blueberry butter

Grilled New York Steak with American blue cheese, caramelized onions, and demi glace

Cajun Pasta with choice of prawns, prawns & oysters, or grilled chicken

Brunch March 9 & 10

Eggs Sardou – Poached eggs on English muffin. art hearts, shrimp, hollandaise

Savory Crepe: – avocado, cilantro, tomato, jack cheese, salsa. sour cream & poblano sauce

Tennessee Cornmeal Waffle with cinnamon apples, honey butter and maple syrup

Sweet Crepe: Blueberries, whipped cream, & orange-almond syrup

 A new month and new Blackboard specials!
The month of March  has us focusing on cuisines from around the U.S.A.  ~  no matter how you feel about out country’s politics – ya gotta love the variety and flavors of American cuisines.
Obviously being a country only about 240 years old -  relatively young when compared to the cuisines of Europe and countries like China and India.  Of course much of what you find in American Cookery is borrowed or adapted from older cuisines ~ and as we have evolved as a culture the blending of many cultures comes into play.
Cajun/Creole Cooking has broad roots incorporating flavors and techniques from Africa, France, Spain, the Caribbean, & more ~ but creating a cuisine new and different from its predecessors.
Southwest Cooking of course draws from its proximity to Mexico and even Texas -  creating yet another unique style of cooking.
Of course so much of American cooking forms out of what is available to a particular region ~ whether it is the coastal regions of New England, the Carolinas, California, or our great Northwest style.
When it comes to meat -  It is easy to explain the origin of the “Kansas City Steak” or “Memphis Ribs”.
Of course Barbecue might be one of America’s greatest traditions – for many regions claim to be the center of the best BBQ ~ St. Louis, Texas, Carolina, Memphis, etc. all profess to be King.
We are certainly proud of our house smoked “Memphis style” pork ribs -  Served with roasted garlic mashers, cornbread, fresh veggies, and of course our own “secret” barbecue sauce.  We will also be featuring this week BBQ pulled pork sandwiches at lunch!
Read on for these and other specials of the week……

….. and don’t forget -  we are featuring our early bird pasta menu Wednesday, Thursdays, & Friday’s
from 3:30 pm – 6 pm.  Come in and get your pasta fix!

This week in the Rhody Too Gallery (next door) we are featuring beautiful floral water colors by Bonnie Morino  Also we have lots of new prints and originals by our own Hailey Morgan.

Hailey Morgan‘s “Sockeye” print

Thanks for your support and we look forward to your next visit!

Don, Carol, and the Rhody Staff

Read on for a look at our new Pasta Menu and our Specials for the Week

March: American Regional Cooking

Specials for February 27  -  March 3

Lunch:

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

Pulled Pork BBQ Sandwich

Catfish Po’Boy with Cajun tartar sauce

Mixed Organic Greens with Samish Bay Ladysmith, apple, toasted almonds and Mt. Baker Verjus vinaigrette

Dinner:

Seafood File Gumbo with Gulf prawns and local fish and shellfish

Mess o’ Memphis Ribs with roasted garlic mashers, cornbread, BBQ sauce

Grilled New York Steak with Cascadia mushrooms and demi glace

Quinoa with Cascadia Mushrooms, Field Roast Sausage, roasted tomato, and spinach

Brunch    March 2  & 3 ~

Northwest Smoked Salmon Benedict ~ house English muffin

hollandaise

Savory Crepe: Joe’s Special -  Eggs scrambled with ground beef, spinach, mushrooms, garlic, and parmesan

Sour Cream Waffle with bananas, lemon-honey butter & maple syrup

Sweet Crepes:  with mango, pineapple, and banana with sweet coconut cream