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
*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.
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