Congrats to all you GRADUATES!

Upcoming Events

FOURTH THURSDAY Get ready for our Open Mic Night!  Readers, Reciters, Singers, Players (of the musical instrument variety), Story Tellers–all are welcome!  We start at 7pm.  Call us if you have any questions.

JUNE 1ST:  First CSA Delivery from Nichols Farm!.  There’s still time to sign up, too.  Check out the options at

JUNE 4TH: First Day of our DTCL Farmers Market!  William and all your other Favorite Farmers will be at Gazebo Park from 8am til 1:30.  Take your goodies home and come back downtown for:
Williams Street Festival


6p – 11p Downtown Crystal Lake Right in Front of Raue Center

 6 – 9P – Street Performers by Imaginez Ensemblez
 7P – LAVA Rock
 9P – Modern Day Romeos celebrating their Fifth Annual Ten Year Anniversary!
Food Vendors from Downtown Crystal Lake restaurants!
 Beer sponsored by Chas Herdrich & Son and featuring selections from Crystal Lake Brewing including their WORLD CUP WINNING BEER: Beach Blonde
VIP Access with $40 Fundraiser Ticket!
 – Exclusive Access to Raue Center- Access to TWO Private Bars

– Access to Indoor Restrooms- Free Snacks

– Meet and Greet Opportunities

JUNE 5TH: First Day of the Cary Farmers Market!  Voted One of Illinois’ Best! 9-1
at the west end of the of the Cary Metra Train Station commuter lot.

MAY 11, 2016

Celebrate the Arts All Week!

Get Lit(erary), Thursday, May 12 at 7pm

Join us Thursday for a wonderful presentation by our readers.  The evening’s entertainment includes a Edna St Vincent Millay one-act play, “Two Slatterns and a King,” poetry by Wordsworth and Angelou as well as a
post-Mother’s Day reading.
Dinner is served after 5pm and will be spaghetti with vegetable sautéed in EVOO with a splash for white wine.  It is served with a green salad and bread.  If you prefer gluten free, please give us a call in the afternoon so we can accommodate you.

The New Art Wall
This month we welcome Radka Sumberova’s striking photography.  Please stop in to enjoy her light-filled views of nature.

Brad and His Guitar
Friday, 8ish
Good Stuff

The Last Weekend of “Death of a Salesman”
This presentation has gotten absolute rave reviews from everyone I’ve spoken to.  It’s been called a “Seamlessly perfect production,” by more than one person.  Delay no longer!  Get your tickets for this weekend!  For you Get Lit fans–this is a chance to see Shannon and Ivan display their talents!

Mother’s Day

Here it is the first week of May!

We are celebrating Cinco de Mayo on Thursday with  Chicken Poblano Pasta.

Our May Wine DInner is Saturday at 7pm so we will be closing at 5 to prepare. The menu is below and reservations are necessary.

We have a special Breakfast Menu on Sunday and are serving from 930-2. The menu is under Breakfast, above.  Please feel free to make reservations.

End of April Post

Looks like lots of rain for this last week of April.  Stop in for a Grilled Cheese and some great soup.  We will have Tomato Soup to start the week and also William’s great French Onion Soup.  I’ll be making a healthy Chopped Salad à la Janet to go along with it.
This week’s Thursday Pasta is Shrimp and Asparagus in White Wine Sauce served over Spaghetti with Green Salad and Bread.  Friday is our Cod Dinner, either grilled or English style served with Fries or Fresh Vegetables sautéed in Olive Oil. Saturday is Flatbread Night as well as Dylan’s last night working so be sure to say goodbye to him when you’re here.  All dinners are $12.75 per person.
And, one more thing!  Please don’t miss your chance to see Arthur Miller’s “Death of a Salesman” at Raue Center. I can’t tell you how many people have told me how amazed they were with this excellent production.  Mesmerizing, Best Ever, Superb, Perfection are words people have used to tell me about their experience. It runs through May 15th.
Fourth Thursday Reading Night
Join us this Thursday at 7pm for our inaugural reading night.  Do you have a favorite story, poem, or your own work that you would like to share with others?  We would love to have you stop in.  The readings should be up to seven minutes.  We will start at 7 and finish at 8.  If you want to be assured a spot, give me a call and I will reserve a time for you, otherwise just show up!
May Wine Dinner
I get to pick some of my favorite wines this time and introduce them to you!

The dinner is Saturday, May 7, at 7pm so it will make a great Mother’s Day gift, too! Check out the menu and call for reservations.

First Course                                                                                                                                                                                                                     Spring Salad with Nichols Greens, Vegetables, and Goat Cheese paired with 2013 Kenneth Volk Malvasia Blanco

Main Course
Chicken Saltimbocco with Risotto and Fresh Lemon Spinach
paired with La Côte des Monts Damnés SancerreIntermezzo
Rosé Sorbet with Veuve Ambal Sparkling
Chocolate Mousse with Strawberries and Irish Coffee
Reservations only.  All wines will be offered for sale at a deep discount.
$67 with wines; $45 without
Art Wall
There are some beautiful pieces of art on the wall this month and they’re wearable too!
We have jewelry from three talented artists on the wall until the end of the month: Nancy Graham, Leanne Emery, and Diane Raymond have kindly lent their talents to our shop.
Please stop in and check it out.  There are some beautiful Mother’s day gifts waiting to be chosen.

Busy Week Here!

Can’t wait til Thursday night–we have a great GET LIT planned!  Hope you can join us.  Dinner is a bit different because we are celebrating Opening Day and entertaining a first time visitor to the U.S.! We are serving hot dogs with all the trimmings and Spicy Mac & Cheese and another ballpark staple(?).  Not into hot dogs?  The mac and cheese can also be served with our green salad and bread. We start serving at 5 and the readings begin at 7

Saturday is the Wine Dinner featuring favorite Midwestern foods paired with exquisite wines from Heritage. 

First Course-Shrimp Cocktail with Avocado Salad
Mason Cellars Rose-2015 Rosé California On the southern end of the Sierras, the gentle and warm slopes of Linden Hill develop ripe and abundant fruit flavors ideal for the Grenache and Syrah grapes used to blend this Rosé. Luscious and refreshing, a bounty of summer strawberry and crisp cranberry flavors give this Rosé a lively structure, keeping the palate energized.
Main Course-Fresh Lake Michigan Walleye Pike Fillet served with Asparagus and Baked Potatoes

Beckmen Cuvee Le Bec Rouge 2013 The aromatics jump out of the glass, with enticing cherry pie, currant, pomegranate, lavendar and licorice layers. On the palate, the currant flavors are repeated, alongside elements of plum, cranberry, sandalwood and white pepper spice. On the finish, this wine displays an excellent balance between the acid tannins, which should lend this wine nice staying power.

Charcuterie with Rhine Hall Plum Brandy Old Fashioneds Also known as Plum Eau de Vie, Schnapps, or Slivovitz Rhine Hall Plum Brandy is a Special Edition offered by Rhine Hall.  Rhine Hall Plum Brandy will be produced every fall using all fresh Michigan plums.Plum Brandy is produced by using fermented plum mash. There are roughly 20 pounds of plums in a single 750ml bottle. Just like other Rhine Hall products, the Plum Brandy is 100% distilled from plum with out any sugar or flavoring added. Arguably the most aromatic from the Rhine Hall portfolio and beautifully smooth, Rhine Hall Plum Brandy is preferably drank after a meal as a digestif or in a cocktail.

Dessert: Cherries Jubilee
A to Z Riesling has fresh aromas of citrus, tangerine peel, ripe melon, sea shells and white flowers. Time in glass reveals aromas of pear, white raisin, lemongrass, guava and kiwi. The aromas carry through to the attack with citrus, wet stone and raspberry. The acidity on the mid-palate is balanced by a hint of sweetness. The finish is long and clean. Complete, complex and beautiful.


 The price for all foods and beverages is $70. per person.  All the wines will be available for purchase at a 30% discount. Please call for reservations by Friday at noon as I need to order the seafood/fish from the fish monger.

Spring IS Here

We are introducing some new flavors this spring.  William is making a Breakfast Bar with coconut and fruits and I’ve found a New Sandwich–fresh mozz, avocado, pesto, tomato and spinach!  Sounds perfect for Spring.
Looking forward to lovely spring evenings, we will be hosting an Open Mic night on the fourth Thursday of the month–this month that is April 28th.  Beginning at 7pm, we invite poets, story tellers and readers to join us to present their “party pieces.”  We will limit the number of readers to six and the readings to a maximum of seven minutes.  Presenters, please call to reserve a space (I know that’s not exactly open, but  . . . ). 

The April Art Wall was just completed with Leanne hanging her offerings.  We also have Nancy’s and Deb’s work here for you to appreciate and perhaps evento  take home with you!

First Course-Shrimp Cocktail
Macon Rose
Main Course-Fresh Lake Michigan Walleye Pike, Asparagus,
 Baked Potatoes
Bec Rouge
Cheese Course with Brandy Old Fashioneds
Dessert: Cherries Jubilee
A to Z Riesling
We will be hosting some visitors from across the pond so I’m focusing on some home grown tastes.  More information on the wine pairings is coming..  The price for all foods and beverages is $70. per person
GET LIT(ERARY) presented by WSRep
Celebrating April!
Poetry Month

National Library Week

 I think we have some really entertaining readings this month: a touching one-act play written by local author, Judith L. Fergen, a short story by Italo Calvino, and some poetry selections, too!  Our menu will be purely  American with hot dogs, mac and cheese and a special treat!  Join us after 5pm for dinner and 7pm for the show.


Farewell to March

It’s been quite a month–from wonderfully fun times to terribly sad good-byes.  As the earth awakens around us it brings renewal and rebirth in a myriad of ways.  I hope you can all find joy as we move forward.

We will be introducing new sandwiches in the coming weeks so keep an eye out for the newsletter and right here under Lunches.

Check Out Our Indian Dinner Menu and Our Easter Menu!

INDIAN DINNER, Saturday, March 26

  To Start, cleanse your palate and awaken your taste buds with an icy cold apertif– Floc de Gascony: Made from a 16th century recipe, it combines Colombard and Ugni Blanc grapes and is then fortified with Armagnac. It is a crisp, dry, burst of fruit followed by dry, sharp apple acidity.

First Course-Potato and Bean Cutlet with Yogurt Dressing

Main Course-Lamb Curry, Yellow Dal, Rice, Beetroot Salad served with Yogurt Raita and Cilantro Chutney

Dessert-Pistachio Cake with Chai Creme Anglais Topped with a White Chocolate Ginger Macaron

Reservations only so please call.  The price for the dinner is $45. which includes tea and coffee.  Other beverages also available.


Serving 930-3 Easter Sunday, March 27

Your Choice of Entrée, $16.00

All Breakfasts come with Fruit Salad, a Basket of Pastries,  & Toast for the Table, and Tea, Coffee, or Milk

Beef Stroganoff Crepes with Horseradish Cream

Smoked Salmon Crepes with Lemon Caper Sauce

Lemon Ricotta Crepes with Blueberries

Blueberry Pancakes with Maple Syrup

Pat’s Frittata with Fresh Vegetables & Red Sauce

Southwest Potato Pancake–Topped with Sour Cream, Avocado Salsa, Cheddar Cheese, & an Egg (Bacon and Jalapenos Optional)

Spinach and Mushroom Potato Pancake–Topped with Fresh Spinach, Mushrooms, & Green Onions in Bechamel Sauce, Topped with an Egg (Bacon Optional)

Mary’s Toast–French Country (whole wheat) Toast topped with Avocado, Fresh Sautéed Vegetables, & an Egg


Sausage or Bacon, $2

Orange Juice $2

Mimosas after 12 $7


St Patrick’s


JOIN US FOR CORNED BEEF, CABBAGE, POTATOES , CARROTS AND FRESH SODA BREAD ($12.75) made with love and secrets to make sure it’s tender and tasty!

Need Soda Bread for Thursday?  Be sure to call in your order!


Lentil Soup with Curry
Tuscan Tuna on Brioche Buns
Click for the rest of the menu.

SATURDAY-WINE DINNER (see below) Closing at 5pm


WINE DINNER, Saturday, March 19, 7pm

The Wine Dinner is going to be so good!  Keogh has chosen the menu and will be lending her expertise to the main course: Swordfish with Orechiette and Putanesca Sauce.  I will be making the appetizers: Grape Studded Foccacia and  Neapolitan Fried Mozzarella and Eggplant – Melanzane in Carrozza (fresh mozzarella slices and basil sandwiched between thin slices of eggplant and then quickly deep fried).
The Pistachio Cake with Golden Buttercream sounds amazing and I can’t wait to make it!  Check out the menu and wines.

To Start: Abruzzo-Style Grape Focaccia  and Neapolitan Fried Mozzarella and Eggplant Mellanzane served on a bed of Arugala
Liveli Fiano IGT–A  wonderful organic wine from Puglia-flavors of crisp, zesty green apple, and lemon flavors.

Main Course: Swordfish accompanied by Orecchiette with Puttanesca Sauce
Villa Matilde Aglianico–From Compania, Aglianico grapes produce a wine with intense, long-lingering impressions of spice, wild blackberries, and ripe red berries. The palate is warm, full-bodied, and velvet-smooth.

Limoncello Cocktail

Sicilian Pistachio Cake
Foss Marai Griallia-A lively Italian Sparkler-perfect for dessert
The price is $70 for dinner and all beverages; $45 for dinner only.
Please reserve early as I have to order the swordfish from the fish monger.


Dee is presenting Block Printed Scarves and Clutches that she has designed and sourced from artisans she discovered in her travels across India.
The pieces will be on display and for sale through April 2.

Deepika will be preparing a fabulous Indian meal for us.  The menu has not been totally finalized but the date has and the reservations are coming in.  The Dinner is at 7pm on March 26th.

February 24, 2016

William is making a luscious Parsnip, Mushroom and Potato Soup for this week.
I made more Roasted Beet Salad cause everybody loved the last batch.
Have all the regular sandwiches!

Thursday’s Pasta is Ravioli with Carmelized Shallots and Mushrooms, Salad and Bread.
Friday-Cod, Grilled or English Style.  Served with Fries or Sauteed Fresh Vegetables.
Saturday is Flatbread Night.
We serve our Petit Plates, too, Thursday-Saturday


Get Lit(erary)  Thursday, March 10

St Patrick’s Dinner, Thursday, Friday 17, Corned Beef & Cabbage

We’ll continue our celebrating on Friday, March 18, by adding Irish Stew to the menu

Changing gears on Saturday, March 19, for our St Joseph’s Day Wine Dinner.  Keogh and I will be presenting an Italian Evening.

Easter is Sunday, March 27.  Order your pies, breads and rolls. We will have Lemon, Lime, Cherry, and other pies.  DInner rolls, Greek Easter Bread, and more.

click here for more info