Happy December, Merry Christmas and a very good Solstice to you (we love longer days!)

Holiday Schedule:  We are open on Christmas Eve and closed on Christmas Day.
Then we are open every day from December 26 through January 2.

Cassoulet will be on the menu from December 22 until the duck confit runs out.

We sell gift certificates.  They are a perfect present.  A fun night out always fits, never needs dusting and creates great memories that last forever.

Cocktail of the Month: Lemon-Lime Drop

A tart-sweet treat to excite your palate.
2  oz    Ketel One Vodka
1 oz     Lime simple syrup
1        Lemon, freshly squeezed
Combine all ingredients in a shaker over ice.  Shake well.  Serve up in a martini glass with a sugared rim.
Lime simple syrup:  Zest 4 limes into a small saucepan.  Juice the limes into a measuring cup.  Note the volume of juice.  Pour the juice into the saucepan.  Add sugar equal in volume to lime juice.  Bring to a boil.  Remove from heat and allow to cool. Strain if desired. (We like the zest and do not strain it out.)

Ling Cod Filet with Carrots, Potatoes, Scallions and Creamy Mustard Sauce
Fresh Ling Cod.  A fantastic and under appreciated local catch.

Cooking Classes:
Saturday, January 1:  Dungeness Crab.  Need I say more?
Saturday, January 29:   Local Winter Fish.  Petrale Sole, Ling Cod and other delights.  Or “What to cook when Salmon and Halibut aren’t in season”.
Saturday, February 19:  Pasta of Southern Italy.  Delicious and healthy cooking – learn the wisdom of Italian grandmothers.
All classes start at 1 pm.  Call or email to sign up.  (The crab class is almost fully booked.)

Lemon Curd filled Cream Puffs with Blueberry Ice Cream and Caramel

Warm holiday wishes,
Shelly & Jeff