Winter 2007

As I write this it is 10 below zero with wind chill and my son is standing outside waiting in line at Target to purchase the Nintendo “Wii”… Leslie is in Chicago at a gift show and the “Bears” party… Carley bracing for another term at CCV…and our staff is relaxing after a busy foliage and holiday season.

Our twentieth year has been great. We were busy throughout most of the year, with a fairly consistent weekday business. We were fortunate to find some great new staff and we were once again able to develop some great new menu items. Best of all however, was seeing many of your smiling faces on a regular basis. Thank you!

This year we are featuring “Ladies/Wine Tasting Night”, the first Wednesday of every month (except July & October). For $24.95 we will offer a three-course meal plus a complimentary glass of wine. A “tasting” will feature selected vineyards and several of their wines, which will be available for purchase. These will be fun nights and I am excited about the food possibilities…

This year was again a big project year with new roofs on the barn and the kitchen ell. We installed new “Low-E” windows in much of the main building and totally insulated the attic. We built an outbuilding for our lawnmower that is designed to look like a big “dollhouse”. While it is a little crocket, it fit quite well with the scheme of buildings here.

Gardens were the highlight of our summer as we continued to expand into over 90 ft. of window boxes. We started lots of seedlings, bought some tropicals, and had a great time with artistry of flower gardening. This summer we have some great plans for lots of container (pots) gardens and climbers like “Cardinal Climber”. If you’re in the neighborhood stop by and check it out!

This past year we featured codfish frequently. Caught off the New England coast, the freshness, quality and cost make it the ideal fish for us. I like to pair it with Alaskan king crab or Maine lobster with fresh herbs and a light lemon cream sauce.

We also began using Certified Black Angus Beef on a very regular basis. Despite the higher cost the quality is just that much better. We grilled a lot of whole tenderloin this year and paired it with Alaskan king crab and Pistachio Stuffed Baked Shrimp.

The Surf and Turf a huge hit, as was our 16-ounce Black Angus New York Strip. I always know when tourists are in town because Duck sells right out. So, that will stay through winter.

Lighter entrees are always part of my focus and will be part of our Ladies Night specials as well as our spring/summer menu. We REALLY appreciate your feedback on our comment cards so please keep them coming.

Look forward to seeing you all this coming year!
Chef John Marston