Greetings from Clarksville
Hard to believe that just few weeks ago we were up to our knees in snow and now we are eyeing that patch of ground we call the Jake Moon Garden in anticipation of planting the early-season plants such as leeks, onions, garlic, spinach, and kale--to name a few. Gardening plans for the weekend are only one way we will celebrate Earth Day, whose spirit we try to let guide us all year long. We try to keep things here at the restaurant as sustainable and conscious of our planet as possible. As you can imagine, a commercial kitchen generates a considerable amount of compostable waste, and here at Jake Moon all food scraps--including coffee grounds and eggshells (we have a lot)--are composted and returned to the earth. A year's supply of this rich homemade fertilizer is ready to go into the restaurant's garden beds come spring. We can't imagine putting compost into a landfill. But unlike its greener neighbor Vermont, New York does not have mandatory composting for all food service establishment. Let's go!
In time for spring also we have rolled out a new lunch menu, putting some lighter touches in place of chili and French Onion Soup and other winter-like food. And if that is not enough to suit your fancy, we always have four or five specials at lunch time, breakfast and brunch. At dinner we change the menu weekly, so our specials are more or less inserted into the menu we turn out here. In addition to finding the weekly dinner menu here, you can also find it scrolling across the top of our homepage and under the menu tab of our Facebook page. And, speaking of special, we are proud to announce that Indian Ladder has added to their lineup "Daniel Driscoll Pale Ale" in cans, so you know we will serving that along with their dry European Cider. Yes, we are excited!
And in other news, we now have streamlined our hours, opening everyday, Wednesday through Sunday, at 8:00 am. And a reminder that on days we serve dinner (Thursday thru Saturday), we are open straight thru, serving light fare, drinks, and dessert from 3-5 :00. It has also been dubbed our Happy Hour, as we also offer drink specials then. Remember that its almost time to sit on the patio!
Remember that we have re-named our early dinner offering the "Cabin Fever Special." Every Thursday and Friday we offer a $10.95 Prix Fixe menu that includes two courses and special wine and beer discounts.
"A Bow and Banjo," our live music for brunch, will return this week, playing from 11:00 am to 1:00.
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
House Cured Gravlaks--Dill Mustard Aioli, with Field Greens 8.50
Brussels Sprouts--stir fried with Bacon, Garlic, Lemon and EVOO 7.00
Seven Hour Leg of Lamb--Braised Provence-style with Moroccan Spices 18.95
New York Sirloin--with Chimichurri Sauce or au Poivre, Handcut Fries 23
Sesame Crusted Atlantic Salmon--Soy Ginger Butter Sauce, with Rice Pilaf 18
Sauteed Rainbow Trout Picatta--Lemon Caper Garlic Butter, with Cottage Fries 16.50
Chicken and Wild Mushroom Strudel--Phyllo Wrapped, with Steamed Vegetable 14.95
Hickory Smoked Pork--Fresh Pineapple Glaze and Garlic Mashers 17
Black Bean Chili--with Corn Bread and Rice 13.95
Clarksville Fish Fry--with Handcut French Fries and choice of Seafood Sauce 13.95
Mom's Meatloaf--Mushroom Pan Gravy and Mashers 13.95
Spring Vegetable Stir-fry--Asian Spices and Rice Pilaf 12.95
Coffee Toffee Pie (Albany Times Union All-Star Menu 2009)
Mixed Berry Streusel Pie
Russian Cheesecake (Pashka)
Warm Banana Bread Pudding
Chocolate Birthday Cake
Chef Daniel E Smith, CEC... great, great grandson of Jake Moon
Founded January 15th, 2009