Final Reminder ~ Monday Night March 28th ~ 4:30pm to 8:00pm 

By Aly 

Cordials and Liqueurs 

By Jim 

In moving along the back bar, this weeks featured spirits include cordials and liqueurs. There are so many out there that you can pretty much find any flavor you are looking for. They are made from all different ingredients. You will see them made with all kinds of fruits, herbs, spices and plants. They are then infused with a spirit such as cognac or whiskey. Well, what is the difference between the two? Technically, cordial is just another word for liqueur. They can actually be used interchangeably, although cordial is used more in the United States and liqueur in Europe.

Cordial orginally came from the Latin word "cor" which means heart. Liqueur is also from the Latin word meaning "melt or dissolve". Basically, they are a low alcohol with high sugar content spirit that are usually used to sweeten or enhance the flavors in drinks. Some can contain up to 35% sugar by weight. Although, most of them are delicious on their own with ice or served up at room temperature. They are all blends, even those with a primary flavor. A touch of vanilla is added to creme de cacao in order to emphasize chocolate. Citrus flavors enhance the anise flavor and herbal liqueurs may contain dozens of flavors that blend together to get just that right profile. Liqueurs are not usually aged for any great length of time (although their base spirit may be), but may undergo resting stages during their production in order to allow the various flavors to "marry" into a harmonious blend.  

What I think of a cordial and a liqueur may be a bit different than what others think. When I hear cordial, I see companys like Dekuyper, Hiram Walker, Dubochett. These companies mass produce all kinds of different flavors of cordials. The label is usually pretty simple, just like the product in the bottle. It is what it is and can usually be pretty inexpensive. Now  with liqueurs, although usually from other countries, I think names we have all heard of forever. I see Bailey's, Frangelico, Kahulua and Rumpleminze. These companies spend a little more time and money on what is inside the bottle. The recipe is the same for hundreds of years now and most of the time you can tell what it is by just the shape of the bottle. Either way, whatever flavor you are looking for, we offer quite a variety to enjoy after dinner. After your next meal, relax and let the meal settle with one from our back bar.  

Cheese Sampler
By Ryan

Dining out doesn't always have to be a three or four course meal. Some nights, dining out could also be appetizers and cocktails. Either way, our menu provides several options. Our cheese sampler is one of those choices that can be ordered as a course prior to your meal or it can go along with a few more appetizer choices, a glass of wine and that can be your meal for the evening.

This weeks cheese sampler contains a variety of artisanal cheeses. Artisanal cheese is made by hand, usually in small quantities by sheeps, goats or cows milk from ones own farm. The cheeses are more complex in taste and variety. Many of these cheeses are also aged. This differs greatly from those cheeses that are mass produced in large quantities and sold right away. This weeks 5 artisanal cheeses on our sampler are as follows:

1. SAINT ANGEL: Country of Origin: France
Saint Angel is a triple cream cheese made from pasteurized cow's milk collected in Massif du Pilat (Rhone-Alps region). The cheese is square with a bloomy rind and a smooth, creamy paste.

2. CYPRESS PURPLE HAZE CHEVRE Country of Origin: United States
The perfect mixture of lavender and fennel pollen gives this cheese a sweet flavor that play off the acidity in the cheese for a delightful complement.  

3. VELLA DRY MONTEREY JACK: Country of Origin: United States
A true masterpiece of American cows milk cheese-making. Made like fresh Monterey Jack and further aged for another 7 to 10 months. Firm, pale yellow with a sweet nutty flavor. This is my personal favorite on the list. I tend to prefer more firm, nutty flavored cheeses over the softer creamier cheese.

4. PETIT ARDI GASNA LAIT CRU R. BARTHELEMY AU PIMENT: Country of Origin: France
Aged 12 months, this small cylindrical sheeps milk cheese from the Basque is robust, meaty and DYNAMITE! The rind is washed with Pimento d'Espelett and signed by R. Barthelemy, the famous French cheese guru. My 2nd favorite on the list, the flavor of the cheese jumps right out at you.

5. ROSENBORG CASTELLO DANISH BLUE CHEESE: Country of Origin: Denmark
Pleasantly aromatic & flavorsome, this blue cheese is produced using extra fresh cream to give it a rich texture. I always look forward to the blue cheese on our list. There have been few that disappoint.

To go along with the artisanal cheese we also serve bread, crackers, apples, pears, walnuts, honey, sap sago, Mediterranean olives, quince paste, dried figs and apricots. The sap sago is like a bonus cheese, made of mostly butter and cheese, the swiss sap sago is the oldest brand name product in the world.

The quince paste is new to our cheese sampler. Quince is a fruit. The fruit is often used to make jam or jelly or can be peeled, roasted, baked or stewed. It is not often eaten raw. Quince is also used to make wine and even brandy. It is served in a paste like form on our cheese sampler, similar to a jam. Adding it with any cheese will only enhance the flavor.  

New Wines by the Bottle 

By Jim

A few weeks ago, it was time to sample some wine again for the need to bring in our spring season additions to our list. Our outline for choosing wines includes: number of wines on our list, red selections, white selections, origination, ratings and pricing. We sample some amazing wines and it can be a lot of fun picking wines for the list. Over 5 years ago, we established a relationship with a small wine import company that has brought us some very interesting selections. We try to offer things that you just do not see at your everyday liquor store. Being here in the Illinois Valley, Central Illinois and out of wine country, we hope to introduce you to some great wines or wine regions that you have never tried. Well those wines just came in and our list is updated for you to enjoy. Listed below are the "new" wines that we have added. Some of these wines received high ratings in Wine Spectator or Wine Enthusiast. Remember, if there is any portion of the bottle left, we have "wine doggy bags" to take the unfinished portion home. This gives you the opportunity to try some of these great wines, yet still be able to enjoy what you do not finish here, at home. Cheers!

Los Nevados Malbec from Mendoza, Argentina.
This is a great malbec from Argentina. It is the most planted grape in Argentina. True malbec characteristics include the deep dark fruit, full body with hints of tobacco, leather and pepper.

Jean Touzot Macon Villages Chardonnay
This is from the Macon region in France. A fantastic chardonnay region. Full body chardonnay with hints of pear and apple.

Jules Taylor Sauvignon Blanc from Marlborough, New Zealand.
Marlborough is known for its sauvignon blanc. Jules Taylor is actually the winemaker that worked for the famous Kim Crawford winery years back. This wine you will experience grapefruit taste.

Simboli Pinot Grigio
This is an Italian pinot grigio. Very good lighter pinot grigio.

Cristom Pinot Gris
This is from the Willamette Valley, Oregon. Just like Napa is known for its cabernets, Marlborough for its sauv blancs, Macon for its chardonnay, Willamette is known for its pinot gris and pinot noirs.

Buty Semillon from Columbia Valley, Washington.
Semillon has characteristics similiar to chardonnay, full body but not that extreme oak. This wine received 91 points by Robert Parker.

Graham Beck Cabernet Sauvignon The Game Reserve from South Africa.
This grape is grown from some of the oldest soils on the planet.

Highlands Zinfandel from Napa Valley.
Only about 450 cases of this year was produced. very dark fruit.

Hendry Zinfandel from Napa Valley. We have a few Hendry varietals on our list and each is fantastic. This is just a great wine.

All lent specials are available all day for dine-in or carry-out! 

FISH TACOS.....3 FOR 7.75

FISH AND CHIPS.....9.75 

"Fish 'n' Chips." Harp battered and served with malt vinegar, coleslaw, tartar sauce, lemon and "chips". We offer one of the more authentic "Fish 'n' Chips" around.

 

TORTELLACCI.....14.75

Our tortellacci are very light because they are made from very thin hand rolled dough, unlike some of the store bought products that are very heavy and have very little filling. We prepare them with a white wine cream sauce and top the dish with fresh Reggianno parmesan.

SEAFOOD TRIO.....19.75

Every Friday, not just during lent either, we offer our version of a Seafood Trio. We serve a 4 oz. portion of broiled cod with a basil creme sauce, a 4 oz. portion of our whitefish parmesan with lemon caper butter and a 4 oz. lobster tail with drawn butter. All for under $20.

Click on the Picture to see a video of Robbie Fulks and Nora O'Connor

Robbie Fulks

Nora O'Connor

Click the picture to watch a Bill Kirchen video

Tickets SOLD OUT!

If anyone has any extra Bill Kirchen tickets, we would like to buy them back!