Greetings from Clarksville
If you are headed out to the Altamont Fair this weekend, think about joining us on your way out or back--we make a perfect dining reprieve from that fair food! We are getting excited around here about the the eclipse on Monday--you know our connection to matters of the moon. Too bad we won't be open to celebrate it with some signature brunch or dinner feature, but keep your eyes safe please. If you aren't a listener already, tune into WEQX radio this week out of Manchester as we start an on air presence with radio DJ Kim Neaton, with some creative messages created by her and the chef.
We haven't complained about the critters ravaging our garden because they quite simply haven't touched us. We will be supplying most of the menu's produce from our growing space this week, including some beautiful bi-color sweet corn. It's the first time we've had so much escarole, that premium green for sauteing and soups, as well as green beans, loads of Swiss chard (chef's favorite), and squash in all sizes and colors. Leeks are very early this year, 1.5 to 2 inches thick, and we also have some beautiful red Bermuda onions. All of this lush growth is in part the result of our toil all year carting edible food scraps, coffee grounds, and tons of egg shells--to name a few of the items we process--to compost and nourish the soil without any help from chemicals.
Fresh lobsters will continue to flow until Labor Day weekend, so there is still time to escape to a coastal state of dining. Equally popular, the Fresh Picked Lobster Rolls don't stay in the house very long, so be advised. Don't forget the New England Clam Bake, which is also quite popular.
"A Bow and Banjo," our live music for brunch, will be here. They play every Sunday from 11:00-1:00 pm, and, weather permitting, they may play outdoors.
You're always welcome to visit our Facebook Page. Give us a "like" in order to stay tuned to as-the-weekend-progresses menu enhancements.
Hope to see you soon!
Our Daily Soup 4/5
Garden Greens with Balsamic Dressing or Classic Caesar 4.50
Country Pate--Toast Points, Pickled Red Onions, and Maple Mustard 7.5
Maine Lobster Bisque 7.50
Crisp Fried Calamari--Spicy Marinara 8.50
Carnitas with Chipotle Johnny Cakes 8.50/14.50
Maine Lobster Bake--sized Lobster, with Steamed Clams, Baked Potato, Corn on the Cob, Coleslaw, and Drawn Butter (Market price)
Fresh Picked Lobster Rolls--Grilled Hard Roll, Lettuce and Tomato, hand cut French Fries 16.95
New England Clam Bake--one dozen Steamers, Baked Potato, Corn on the Cob, and Coleslaw (Market price)
Barbecue Sampler--Smoked Ribs and Texas Brisket, with Mac and Cheese, Cole Slaw, and Cornbread 18.95
New York Sirloin--with Chimichurri Sauce or au Poivre, Handcut Fries 24
Pepper-Seared Atlantic Salmon Filet--Braised Leeks and Applewood-Smoked Bacon with Rice Pilaf 17.95
Marsala Chicken Breast--Angel Hair Pasta 15.95
Clarksville Fish Fry--with Handcut French Fries and choice of Seafood Sauce 13.95
Grilled Hickory Smoked Pork Chop--Balsamic-Maple Glaze, with Mac and Cheese 15.95
Mom's Meatloaf--Garlic Mashers and Marsala Mushroom Brown Sauce 13.95
Sauteed Escarole and White Beans--finished with Lemon, Garlic and EVOO 12.95
Pulled Pork & Jack Cheese Quesadilla--Black Bean & Corn Salsa 12.95
Coffee Toffee Pie (Albany Times Union All-Star Menu 2009)
Maine Blueberry Pie
Bourbon Pecan Pie
Warm Banana Bread Pudding
Bittersweet Chocolate Mousse
Chef Daniel E Smith, CEC... great, great grandson of Jake Moon
Founded January 15th, 2009