In This Issue
New in our Kitchen!!!
Featured Recipe
Peggy Jelly joins staff!
We are thrilled to have Peggy Jelly join our staff as  our salad/appetizer cook. Peggy has a long career in cooking having previously worked at Burdick's in Walpole, N.H.
Peggy loves to cook and will be a real spark plug in her new position! 


Chickpea Salad
Great with grilled lamb
2 T peanut oil
1 T Dijon mustard
1/8 t chili flakes
1/8 t ground ginger
2 Cans 15 oz. Chickpeas, rinsed
1/2 C chopped mint
1/4 chopped cilantro
2/3 C plain Greek yogurt
2 T fresh lemon juice
2 scallions, finely chopped
sea salt
fresh pepper


Cooking Classes
A lot of you have inquired about our cooking classes
We will have a full schedule of classes on slate by early fall. Classes will resume in early November Class schedule will be posted on line at www.lesliestavern.com


Winners
Dinner For Two
June
Laurie Goodrich
July
Dan Martin
August
goodwitch2
Thyme To Cook
is a great place to shop "local" for all your kitchen needs! www.thyme tocookvt.com

 Leslie's The Tavern At Rockingham         Newsletter                    Summer 2010
 
         The plan, wait for rainy day..write newsletter. Since mid June that has not worked well...so  my apologies for the delay..
           Lots of changes at Leslie's since the last newsletter. If you have been to dinner here recently you surely noticed the menu has changed. We now offer a  expanded choice of salads and appetizers that gives you the option of paring an appetizer with a salad for dinner... Because we no longer offer a salad as part of dinner we have reduced the price of entrees to make it more affordable. The hope here is  you  join us on a more regular basis.  We still want to be that "special" place..just  more affordable in these tough economic times. Our menu also changes nightly featuring lots of fresh local ingredients. You can check out an example of our nightly menu on our web site, www.lesliestavern.com 
     With fresh vegetables arriving daily we are excited about the many ways we can use them in our menu. We are currently making fresh "flatbread" daily..for an appetizer...as well as fresh maine peekytoe crab cakes..(made daily). We also have vegi potstickers with napa slaw as a new appetizer  
       Our fresh scallops wrapped in prosciutto with poached in butter Maine Lobster tail and corn risotto is a new favorite. The flavor combination's are excellent.  Grilled Lamb sirloin with mint and almond pesto..caramelized onions port sauce is delicious as well. In our cooking classes we developed a great new steak sauce that is killer! The sauce comes on our Black Angus New York Sirloin...with caramelized Vidalia onions.  With all the warm weather seafood has been a very popular. We now offer a  classic french bouillabaisse full of scallops.. shrimp..Cod ..mussels and little neck clams. This might be "my" personal favorite.  Our favorite fish.. fresh Atlantic Halibut is a regular on the menu as well.Every week we are offering a vegetarian special  and vegan special for those who call ahead and request a vegan option. We think you'll be quite pleased with the new menu selections,  lower prices and over all value.   
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  We recently had dinner out in Portland Maine at "Fore Street" ...a great restaurant in a city full of good restaurants.. It  is always interesting experiencing dining from the other side, especially when it is an excellent restaurant like Fore Street.. We noticed that people really seemed to enjoy the  somewhat loud and jovial atmosphere that was once a blacksmith shop. Casual but very professional. Complimenting the excellent food was a friendly vibe from the entire staff. We can only hope that like Fore Street, we too offer excellent vibe and great food every evening!  Hope to see you soon and I promise to have my next newsletter out before three months pass..   
Sincerely,
John & Leslie Marston
Leslie's The Tavern At Rockingham