Greetings from Clarksville
It's suddenly summer out here in The Heldebergs, and most gardens and farm landscapes are lush with growth. It appears, with just under two weeks until the July 4th holiday, that the corn won't be "knee high," but surely Mother Nature will help get it home on time. It s also that time when we report in on our garden progress, and the chef starts moaning and groaning about his personal war with the deer, crows, and rabbits. So far they have managed to wipe out about 50% of the corn, butternut, and sunflower crop, but a replanting and a new protection strategy should have us back on track soon. Needless to say, a drive out to the country to witness the origin of all our local fruits and vegetables can be very nourishing!
And while you are out this way, think about stopping by the new state-of-the-art visitor center at Thacher Park. On one of the scenic outcroppings at the head of the Indian Ladder Trail, the state has spared no expense at giving us a great way to start an exploration into the history and geography of the park and the surrounding area. Be sure to check it out!
We will be featuring our Barbecue Sampler all weekend long from our own smoker, stocked full of local applewood. Beef Brisket, St. Louis Baby Back Ribs, Mac-n-Cheese, and Coleslaw will get you into the summer state of mind. A Fried Seafood Platter will also make a rare appearance. Since our Fried Belly Clams are so popular, we decided to mix them with Calamari and Fish Filet to make a full complement. Also vying for your fancy are some luscious Cape Sea Scallops, Loin Lamb Chops with Mint Pesto, and Shrimp Madagascar. Come on out to celebrate this first weekend of summer with us!
"A Bow and Banjo," our live music for brunch, will return this week with a surprise guest sitting in for Janet. They play every Sunday from 11:00-1:00 pm .
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
Maryland Crab Bisque 6.50
Graduation Salad--Arugula Greens, Sliced Strawberries, Goat Cheese Crumble, and Sunflower Seeds 7.50
Crisp Pork Belly--Parmesan Grits, with Warm Rhubarb-Strawberry Preserves 8.50
Broiled Cape Sea Scallops--Lemon Chive, Baked Potato 21.00
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 23
Loin Lamb Chops--Mint Pesto, with Brown Rice Quinoa Pilaf 18.95
Broiled Atlantic Salmon--Lobster-Cognac Glaze, with Rice Pilaf 17.95
Madagascar Shrimp--Green Peppercorn Brandy Cream Sauce, with Rice Pilaf 17.95
Hickory Smoked Pork Chop--Blueberry Ketchup and Garlic Mashers 14.95
Breast of Chicken Picatta--Capers, Tomato, Garlic, and White Wine Butter Sauce, served over Angel Hair Pasta 15.95
Clarksville Fish Fry--with Handcut French Fries and choice of Seafood Sauce 13.95
Fried Seafood Sampler--Belly Clams, Calamari, and Fish Filet 15.95
Mom's Meatloaf--Mushroom Pan Gravy and Mashers 13.95
Asian Stir Fry (vegetarian)--with Steamed Rice 12.95
Coffee Toffee Pie (Albany Times Union All-Star Menu 2009)
Maine Blueberry Pie
Bourbon Pecan Pie
Warm Banana Bread Pudding
Chocolate Birthday Cake
Chef Daniel E Smith, CEC... great, great grandson of Jake Moon
Founded January 15th, 2009