Archive for December, 2006
Once again we are bringing it all for New Year’s Eve so you can indulge yourself.
Sip champagne while listening to a live classical violinist.
Choose from our decadent New Year’s menu with choices like; Australian Rock Lobster, Beef Tenderloin, Rack of Lamb, Braised Rabbit, Ahi, Duck Pate, Trout, Crab Bisque, Foie Grois, Scallops Mornay and Calamari.¬ Or choose from our standard menu.
We will also have optional wine pairings by Michael Wiley and expanded champagne and port wine selections for your choosing.
¬ You deserve it!
For reservations please call 509 838-8338
This Gingerbread house was made by Jeff Dubrowski’s mom.¬ She is very sweet like this house.
Happy Holidays! We will be closed to spend time with our families on Christmas Eve and Christmas. We will also be closed on New Year’s day. Enjoy your holidays and hope to see you soon.
We have stocked up on vintage ports for the Holiday season. Here’s three gems located by Michael Wiley that have been sitting around for years waiting for some lucky guest to taste.
We will have these available for New Year’s Eve and until supplies last.
We serve lunch and dinner every day.
We are open every day at 11:30 AM.
Since we opened our doors in Oct 2004, we have added hours of operation. We started with 5 days per week dinner only, expanded to dinner 7 days per week, added lunch on weekdays, and now we are open 7 days per week from 11:30 AM for lunch and dinner. As our guests begin to be more familiar with our hours the more business we get. Lunch has been the surprise. Apparently our guests find the location and easy parking convenient. We also heard it is hard to find a nice place to eat lunch on the weekends. Well look no further and spread the word. We serve dinner and lunch…every day.
The largest box of Rice Krispies ever and Kitty’s hungry. Snap
Up until now, we have subscribed to the economical yet very effective value of word-of-mouth advertising alone.¬ Much effort has gone into¬ ways of spreading the word through various circles in Spokane. At the 2 year mark it¬ became obvious that our¬ influence from¬ word-of-mouth¬ is area specific. We have noticed many new¬ guests coming from long distances¬ including out-of-towners.¬ This has prompted us to¬ begin our print¬ advertising debut with this ad in the Inlander. More to come….
Chef Blaine’s latest special… Hawaiin Ono with pineapple salsa and fresh veggies over jasmine rice. Yum. Eat healthy and have fun.
Marshmallow melting smells so good. Chef Blaine is currently in the process of putting together a new dessert tentatively titled, “The After School Special”. I think the marshmallows are for rice krispy treats. We recently made our own marshmallows and it’s easier than you think. The traditional recipe used extract from the Althaia (marshmallow) root but for a more updated recipe check out Epicurious.