Cyn At Night

Posted: Fri Jun 08, 2012 6:40 pm

Food looks GREAT, Keep it up and congrads on your efforts!

Posted: Fri Jun 08, 2012 9:19 pm

Thanks for the pics Clark! Keep up the good work.
PS... I think I have met your whole family now... I'm glad your mom introduced herself this week Very Happy

Posted: Sat Jun 09, 2012 12:33 pm

I think you have, everyones come by, cousins, friends, you"re doing a great job! Nice line up yesterday!

Awesome that it is going so well for you!!!!!

Posted: Sat Jun 09, 2012 6:39 pm

The customers look happy to be in line, word must have gotten out!

I wish I was there, I could so use a big PP sandwich!

Posted: Mon Jul 30, 2012 2:51 am

Well it"s been a while since the last update. Things are pretty good. I'm at the point where I don"t have any big producers anymore. We got fruits and vegetables from different farmers twice a week, meat as well. So the menu changes every single day based on what we have. For the last month we"ve been reservation only which is kind of nice. Once the tourists are gone in October though that"ll change! Still just me and one employee. Anyways......

Pork Belly Pasta with bocconcini

Side Stripe Prawn and scallop gnocchi, herb sauce

Cardamom Apricot Pie with toasted coconut

Gnocchi

Lamb Neck and Spare Ribs

Heirloom tomato caprese (changed the presentation on this so the rim of the plate doesn"t have all that nonsense on it, also using buratta instead of bocconcini now)

Sidestripe prawn pasta, spinach and hazelnut pesto

Fresh Strawberry and chocolate mousse pie

Wild mushroom empanadas

Smoked chicken mole

Smoked beef tostada, heirloom tomato salsa, mango guacamole, house made tostada, aji and ale sauce

Dark chocolate creme anglaise, french almond macaron, fresh apricot

Buratta, heirloom tomato, fresh basil, scallion

Talk to you all soon!

Clark

Posted: Mon Jul 30, 2012 6:51 am

So Clark, with "reservations only" the customer is coming for "great food" AND has no idea what that is going to be? That is very interesting. OR do the reservations not come in a few days in advance? Glad you are doing well. With your varied and interesting menu dishes it is no wonder things are going well. Keep up the good work.