So some new happenings around the restaurant, finally got a sausage stuffer in so we can finally get dry curing some sausages for the charcuterie board. We already attempted a bratwurst, but it didn’t turn out as well as I wanted. I’ll just have to adjust the recipe a bit.
New menu development is starting, I’d really like to keep our spring/summer menu fresh as possible, and focus a little more on local ingredients. Look for some features soon that will showcase some of our ideas.
