Greetings from Clarksville
You better hurry, winter is starting to fade away and the birds are tuning up to sing the song of spring. We don't have much snow for those favorite winter pastimes out here, so the best we can do is cheer for our Olympic athletes and hope for a bit more snow. Another holiday is upon as well this weekend, as we celebrate those famous presidents, and, as always, we will be open our regular hours. That includes next week when most schools are closed.
Like many of you, our coffee tables are overflowing with seed catalogs, and we are beginning to stare at them wide-eyed, thinking about how soon the time to plant things will be here. We still are cooking with a bumper crop of ox heart tomatoes, leeks, sweet corn, chiogga beets, and red and white onions from last year that we put away. Seems like we grew more food than first was reported!
We will honor those celebrating Lent with some choice offerings from the waters, as soon as we see what the market will be offering first thing in the morning. Seafood Ettouffee, made lively with Chorizo Sausage will make a return in that favor. A Blood Orange Salad with Candied Pecans and Feta, Southern Fried Chicken, and Greek Spinach Pie give you an idea. And don’t forget the star of the show, Prime Rib of Beef au Jus with all the fixings (every Friday and Saturday night). The classic Crepes Suzette will set the tone for this holiday weekend, and Butterscotch Pots de Creme are not to be missed as well.
Another reminder is that we have a campfire going all weekend, extreme weather not included. It's a great place to gaze at the moon or into the fire and have a hot cider. These are perfect times for that!
Don't forget are open Wednesday through Sunday every day at 8:00 a.m., and we serve dinner Thursday, Friday, and Saturday at 5:00 p.m. (on those days we do not close in between lunch and dinner as we serve drinks, desserts and light fare). On Thursday and Friday we also offer a discounted "Cabin Fever" special between 5:00 and 6:30 for $10.95.
"A Bow and Banjo," our live Sunday brunch music, will be with us this Sunday.
Our Facebook Page is a good place to catch a lot of the goings on that this weekly newsletter doesn't bring you, and that includes pictures as well. Give us a "like" in order to stay tuned to as-the-weekend-progresses menu enhancements.
We hope to see you soon, but, in the meantime, be warm and safe!
Our Daily Soup 4/5
French Onion Soup Gratinee 6.50
Garden Greens with Balsamic Dressing or Classic Caesar 4.50
Country Pate--Toast Points, Pickled Red Onions, and Maple Mustard 7.5
Philadelphia Cod Cakes--choice of Seafood Sauce 8.50
Salad of Blood Orange--Candied Pecans and Feta Cheese 7.50
Angus Prime Rib of Beef au Jus--choice of Potato, Horseradish Mustard Sauce, and Fresh Garden Veggies 24
Blackened Rib Eye Steak--Garlic Lemon Butter and Handcut French Fries 24
Sesame Crusted Alaskan Cod Filet--Soy Ginger Butter Rice Pilaf 16.95
Atlantic Salmon Filet--Chardonnay Mushroom Butter Sauce, with Garlic New Potatoes 17.95
Shrimp and Scallop Ettoufee with Cajun Rice 16.95
Buttermilk Fried Chicken--with Corn Bread & Coleslaw 15.95
Breast of Chicken Pomodori--with Angel Hair Pasta 15.95
Buttermilk Fried Chicken--with Corn Bread and Coleslaw 15.95
Greek Spinach Pie (vegetarian )--Rice Pilaf 12.95
Clarksville Fish Fry--with Handcut French Fries and choice of Seafood Sauce 13.95
Cuban Pulled Pork Quesadilla--Jalapenos, Spicy Jack Cheese, Salsa, Sour Cream 13.95
Grilled Angus Burger--Smoked Gouda, Barbecue Sauce and Handcut Fries 9.50
Black Bean Chili (vegetarian )--with Rice and Coleslaw 11.95
Coffee Toffee Pie (Albany Times Union All-Star Menu 2009)
Bourbon Pecan Pie
Triple Chocolate Bread Pudding
Butterscotch Pot de Creme
Chef Daniel E Smith, CEC... great, great grandson of Jake Moon
Founded January 15th, 2009