We read them all and take them to heart. A slightly revised menu is one tangible result of our listening to you.
We now have both a cup and a bowl size for our soups and our hot cereals. We have added a breakfast potato to the menu along with an omelette. We simplified some of the items' descriptions that caused confusion and we've upgraded several items -- including the Full Irish Breakfast which is now complete -- we have the sausage or 'banger' on the plate.
We took your suggestion of a pate & cheese plate and we've made the cassoulet richer with the addition of a tradition ingredient (in some towns in France, not all!) -- duck.
The specials are richer these days than when we first opened and we attribute that to the creativity of our chefs -- both Lois and Peter enjoy bringing great tastes to the table and their knowledge and skill is evident daily.
The ranges of savory tarts, quiches, pastas and risottos makes us feel we have a vibrant menu that will keep even a daily visitor interested and able to try something new each day.
Soups are a customer favorite and we continue to struggle with the disappointment of those of you who want to see Sweet Corn Chowder every time you visit -- hopefully it is available often enough!
1 comment:
I've tasted Peter's Corn Chowder and understand why you would get calls for encores. You may have to make it a special for a day of the week, like Wednesday is Sweet Corn Chowder day.
I've also sampled the Salmon Bruschetta, and I have to say "Bravo", and I'm not even a Salmon fan.
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