Revolution Brewery Dinner

Menu for Revolution Brewing Brat & Beer Dinner

Menu for Revolution Brewing Brat & Beer Dinner

First Course--Pretzels, Cornichons, Cheese & Salami

First Course–Pretzels, Cornichons, Cheese & Salami

IMG_2071BRAT AND BEER DINNER, Saturday, August 15 at 7pm. Presented by Revolution Brewing. The dinner will feature four of their amazing beers.

You will be greeted with a glass of Cross of Gold.

First Course–Pretzels, Cheese & Mustards will be served with Double Fist.

Second Course–Wisconsin Brats, Sauerkraut, Nichols Farm New Potatoes, rolls and condiments. I’m getting all sorts of different flavors of brats, including Ghost Pepper Pepperoni, Garlic & Onion, & Chicken & Broccoli and of course Sheboygan, from my fave brat maker in Madison. This course comes with Coup D’Etat. You will have your choice of two brats and as much of the rest as you care to eat.

Dessert-Chocolate Floats made with–you guessed it–Eugene Porter.

After meeting with Bridgett and Riley from Revolution, I can tell you it will be a fun night. Lots of give aways, a raffle or two and more. We will have the bombers to purchase as well at a reduced price. The cost for the beers and dinner is $40.00. As usual, it’s reservations only so please call for more info and reservations.

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Events, Menus and New Artist! 8/6/15

Lots of beautiful August weather means lots of corn and tomatoes and all the bounty of Summer.  Be sure to check out the FARMERS MARKETS–Crystal Lake on Saturdays and Cary on Sundays and, new to us, Pepper Park

on Tuesdays-to pick up all your produce, breads, meats and all the other goodies waiting for you!

The Art Wall now is graced by the paintings of Marian Stamos.  Stop in to enjoy her wonderful talent!

SPECIAL EVENTS COMING UP:  All the details can be found at the end of the newsletter
Folk Friday is this Friday, August 7
Get Lit(erary) is Thursday, August 13
Private Tea Sunday, August 9. We will serve breakfast from 930 til noon then close at 12:30
Beer and Brat Dinner is Saturday, August 15
Meet the Artist on Saturday, August 22, 6-8pm

LUNCH MENU

SOUP–Nichols Farm Corn Chowder
SALAD–Panzanella-Fresh Tomatoes, Cucumbers, Summer Squash & Basil served with Feta & Herb Croutons
READY TO GO SANDWICH–Ham & Swiss with Lettuce and Tomato

We’ve changed up the All Day Breakfast Sandwich to make it a bit more healthy.  We are serving it on Flaxseed Flatbreads. It’s a pita-shaped bread made with whole wheat flour and ground flaxseeds.  It has a wholesome, nutty flavor and makes a tasty sandwich.

See the rest of the lunch menu by clicking the button above.

DINNER MENU served after 5pm
PASTA THURSDAY–Fettuccine Alfredo with Chicken and Mushrooms, Green Salad and Bread, $12.75

FRIDAY-Cod,Grilled or English Style with your choice of French Fries or Sautéed Fresh Vegetables.  Available with Cole Slaw and Bread, $12.75

FLATBREAD SATURDAY NIGHT! Your choice of toppings, cheeses and sauces on our own delicious crust or on a gluten-free crust. $12.75

We also serve our Petit Plates–Small Plates–Thursday thru Saturday evenings. Click the button above for more info.

SPECIAL EVENTS
Folk Friday
: Friday 730-930, Michael Mularz, Brad Dargan and a few other folks will be playing amazing, original music. We will be serving up some tasty food including our famous PRETZELS and affordable wine/beer by the glass/bottle. Phish plays Saturday and Sunday, so come on out and get warmed up. 

Get Lit(erary):
Thursday 8/13, Dinner after 5, Readings at 7. Celebrating all things August including August Strindberg & August Derlith.  Dinner will be  Tomato Basil Sauce on Spaghetti with Salad and Bread.

BRAT AND BEER DINNER, Saturday, August 15. Presented by Revolution Brewing. The dinner will feature three of their amazing beers including Coup d’Etat & Cross of Gold.
First Course–
Pretzels, Cheese & Mustards
Second Course–
Wisconsin Brats, Sauerkraut, Nichols Farm New Potatoes, rolls and condiments. I’m getting all sorts of different flavors of brats, including Ghost Pepper Pepperoni, Garlic & Onion, & Chicken & Broccoli and of course Sheboygan, from my fave brat maker in Madison. You will have your choice of two brats and as much of the rest as you care to eat.
Dessert-
Chocolate Floats made with–you guessed it–Revolution Stout!

I’m meeting with Bridgett from Revolution Brewing tomorrow so will firm up details and pricing.  As usual, it’s reservations only so please call for more info and reservations.

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SIDEWALK SALE SPECIAL! 20% OFF All Wines, Thursday-Sunday while supplies last

LUNCH

Soup-Greek Fisherman’s Stew-rich with tomatoes, fennel, potatoes, cod, white wine and aromatics.

Ready-to-Go Sandwich-Pan Bagnat-A Provençal salad on a roll-beans, olives, tomatoes, fennel, capers and lettuce on a French roll.

Salad-Roast Beets, Beans, Cornichons & Feta-A summertime favorite using Nichols Farm Beets.

AFTER FIVE                                                                                                                           Thursday-Spaghetti with Creamy Sun-Dried Tomato Sauce,served with green salad and French Dinner bread

Friday-Cod, grilled or beer battered and deep fried with your choice of sautéed fresh vegetables or hand cut French fries.

Saturday–Flatbreads!

MEET THE ARTIST!  Saturday,7/25, 6-8pm

You’ve admired his photographs all month now you can talk with Robert Panozzo about how he does it!

 

BAKED GOODS

Two new scone flavors this week–Fresh Cherry and Maple Bacon,  We also have Triple Chocolate and Cranberry.  We will have Cherry Dessert, Lemon Bars, Coconut Macaroons, Cupcakes and more in the cases.  I will use the last of the cherries for pies for this weekend.

The Farmers Markets are keeping William busy baking lots of his delicious breads.  And, there is beautiful fresh produce making it’s appearance too. His new Maple Bacon Cheddar Loaf has been a big hit.  We’ve been talking about bringing back an old favorite-Chocolate Swirl Bread.  Its chocolate bread with white chocolate rolled up inside.  Let him know if it sounds good!

Remember to give us a call if you have a special request–we will do our best to take care of you!

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Celebrating Bastille Day!

Check out our French-Inspired Menus for the Week

For Lunch: 

Soupe au Pistou  This is a vegetable soup from Provençe that is named for the pounded basil sauce that is the main flavoring.

Fava Bean,Broccoli, Cauliflower and Mint Salad A quintessential French combination, the vegetables are all from Nichols Farm and Orchard and I will be picking the mint tonight.  The dressing is simply extra virgin olive oil and fresh lemon.

Roasted Beet & Goat Cheese Sandwiches One of our most requested sandwiches, the beets

are from Nichols. They are roasted and lightly dressed with vinaigrette.

Click here for the rest of the  lunch menu.

For Dinner, after 5:

Thursday is Get Lit(erary).  We will be serving Summertime Lasagna from 5-7.  It’s served with a green salad, bread and olive oil.  $12.

Friday Is our Cod Dinner but we will be adding Kale and Goat Cheese Crepes with Honey Butter Sauce to the menu!   The crepes will be served with our fresh bread.
Saturday you are welcome to enjoy Flatbreads or Pork and Mushroom Crepes served with Creamy Tomato Sauce and bread.

For the entire After Five menu, click here.

For Breakfast:

Our Bastille Day Specials on both Saturday and Sunday are Croque Monsieur and Madame Sandwiches as well as Fresh Fruit Crepes. Click here for the entire breakfast menu
WHAT ELSE IS UP THIS WEEK, YOU ASK?

Get Lit(erary)

Thursday, 7/9, Dinner from 5pm,Readings at 7
Readers are Kim Kuzma, Melissa Thomfohrda, Geoffrey King, Ivan Ewert, Phil Denofrio and Rick Copper. For more info . .

Opening of Beehive

Beehive: The 60’s Musical presented by Williams Street Repertory

July 10 – August 2
Tickets are $35.50

It’s a wild, toe-tapping, head shakin’ musical tribute to the rockin’ women who made the music of ‘60’s & 70’s so special – everyone from Lesley Gore to Janis Joplin, from the Shirelles to the Supremes, Aretha Franklin to Tina Turner. And every women in between! Beehive  includes 40 beloved hits that take you on a fast-paced, light-hearted and memorable look back at the girl groups and soloists of the period.


Live Music Saturday at 8pm

Join us at LPM after 8–Not sure exactly who’s performing, but it will be from among the usual suspects-uh, musicians.

Correction to “Meet the Artist”
Robert Panozza will be here on Saturday, July 25 (not the 26th)

 Wine Dinner, Wednesday, 7/15 7pm

Shiraz & Chocolate Wine Dinner

presented by Sam Clarke, Owner & CEO of Thorn-Clarke Winery.

The family settled in the Australian Barossa Valley in the 1870s.  Sam is a member of the sixth generation to be involved in the Barossa wine industry.  These wines are made from grapes grown in family-owned vineyards with the utmost care taken from the vineyards to the bottle.  Join us to meet one of the owners and take home some signed bottles!

The evening begins with a glass of Milton Park Chardonnay

Appetizer

Australian Meat Pie and Carr Valley Cocoa Cardona
Shotfire Shiraz

Main Course

Pork Tenderloin with Mole
William Randall Shiraz

Salad

Strawberry, Fennel & Arugula Salad with Cocoa Nibs
Milton Park Shiraz

Dessert

Chocolate Sponge Roll with Fresh Raspberries
Terra Barossa Shiraz

followed by Julie Ann’s Raspberry Chambord Custard

Please call for reservations; there is only very limited seating remaining.
The price for Dinner & Wines is $70 per person.  Dinner only is $40. These are exquisite, small production wines, hence the slightly higher price.  Please let us know if you have any dietary restrictions so we can accommodate them.
The wines will be for sale at 20% off shelf price.

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Happy Fourth of July to You and Yours from All of Us at Le Petit Marché!

It’s going to be a great week leading up to this festive weekend.  We will be open all day on Saturday the Fourth serving breakfast til noon and then lunch.  Breakfast on Saturday and Sunday will feature Cherry Pancakes and on Saturday we will have Pork Sliders & Grilled Veggie Sliders all day til close. Sunday we will be closing at 1pm to get to the parade!

Read on for details on our next Wine Dinner and July Save the Dates!

William will be at both the Crystal Lake and Cary Farmers Markets. His Fourth of July Special will be Red White and Blue Fruit Braids.  He will also have brat and burger buns. He spent Monday picking cherries for this week’s cherry pies and pancakes.  If you would like a whole pie please let me know as they tend to sell out.

We will be serving an all American lunch this week–Ham on Rye Sandwiches, Tomato Soup, and Nichols Farm New Potato Salad along with our regular lunch menu.

Thursday‘s  Pasta Dinner will be our House-made Lemon Pasta with Pesto & Shrimp, served with salad and bread

Friday is our Cod Dinner served either grilled or deep fried with our own fries or sautéed veggies.

To celebrate the Fourth, in addition to our Saturday Night Flatbreads, we will be serving our own Pulled Pork Sliders and Grilled Veggie Sliders.

All dinners are $12.00.

JULY Save the Dates!

The July ART WALL
is devoted to Robert Panozzo’s nature photography. Meet the Artist from 6-8 on Saturday, 7/25.
Get Lit(ERARY) July 9th, 7pm
get lit
WSRep celebrates America with O Henry, Mark Twain, Frederick Douglas and more. Join us for dinner after 5; readings start at 7.
Celebrating Bastille Day, Saturday, 7/11 & Sunday, 7/12
PARIS
All French wines will be on sale these two days and we will be featuring special French dishes as well.


Shiraz & Chocolate Wine Dinner, WEDNESDAY, July 15, 7pm
presented by Sam Clarke, Owner & CEO of Thorn-Clarke Winery. The family settled in the valley in the 1870s  Sam is a member of the sixth generation to be
involved in Australia’s Barossa wine industry.  These wines are

made from grapes grown in family owned vineyards with the utmost care taken from the vineyards to the bottle.
The evening begins with a glass of Milton Park Chardonnay
Appetizer
Australian Meat Pie and Carr Valley Cocoa Cardona
Shotfire Shiraz
Main Course
Pork Tenderloin with Mole
William Randall Shiraz
Salad
Strawberry, Fennel & Arugula Salad with Cocoa Nibs
Milton Park Shiraz
Dessert
Chocolate Sponge Roll with Fresh Raspberries
Terra Barossa Shiraz
followed by Julie Ann’s Raspberry Chambord CustardPlease call for reservations; there is only very limited seating remaining.
The price for Dinner & Wines is $70  per person.  Dinner only is $40.  Please let us know if you have any dietary restrictions.  The wines will be for sale at 20% off shelf price.

Thursday, 7/16, It’s THIRD THURSDAY!

We will have Mary Ann Glatz from Mary Kay giving free hand treatments as well as other specials.
A percentage of all her sales will go to Alzheimer’s research
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WINE & CHEESE CLUB MEMBERSHIPS

We are once again offering memberships to our Wine & Cheese Club.

Each month Keogh Hepp of Heritage Wines and I put together a box that contains a bottle of wine, a piece of cheese, a loaf of bread and a surprise! The value of the box is always over $30.  The contents are exclusive to the Club members–we don’t offer the wine or cheese for sale in the shop. 

If you would like to see what we’ve offered since January, check out the button above.  The cost is $30 per month when you join for 3 months or $27 per month when you join for 6 months.  Give us a call or stop in if you would like to join.  The next box will be ready after July 3rd and can be picked up at your convenience.  

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Get Lit, Menus, Wine Dinner

Menus for the Week

Lunch
Springtime Mushroom & Veggie  Soup
Ready To Go Sandwich-Roasted Eggplant, Tomato & Peppers with  a Touch of Skordalia (Greek Garlic Spread) on Whole Grain
Dinners
Thursday Pasta- To celebrate our Father’s Day Get Literary, a hearty, old-fashioned Lasagna with Italian Sausage, Red Sauce and lots of Ricotta and Mozz.
Friday-Cod either fried or grilled with veggies or fries.
Saturday- Wine Dinner so no Flatbreads.  Please see complete menu below.

Get Lit(erary) Thursday, 6/11

presented by WSRep

Lasagna Dinner after 5, Readings at 7

Our readers will be Rick Copper, Phil Denofrio,
Ivan Ewert, Dawn Gerth, Karen Schmiel,
& Melissa Thomfohrda,.

In honor of Father’s Day, we will be reading Sonnet 37 by Shakespeare, “The Tribal Rite of the Strombergs” by Simon Rich, “An Old Man Dreams” by Oliver Wendall Holmes, and to finish the first half, “A Father’s Confession” by Guy de Maupassant.  The second half starts with “Father William” by Lewis Carroll, and then as it’s June, we will finish with  “The Lottery.”

WINE DINNER 

Saturday June 13 at 7pm

It’s Dairy Month so we are celebrating with a special “cheesy” meal! As usual, Keogh has chosen the wines and will be presenting them.


Greeting Wine-Rainstorm Pinot Gris 2013

Starter: Chickpea Pancake with Feta, Smoked Salmon, Avocado and Ginger Rhubarb Reduction

served with Pacific Rim Dry Riesling Seleniun Vineyard 2013

Main Course: Roasted Chicken Breast Stuffed with Capriole’s Old Kentucky Tomme Served over Warm Nichols Farm Potato & Fennel Salad with Rainstorm Pinot Noir 2012

Intermezzo Cookie Cup Shots and Vodka
Chocolate-Covered Cherries

Dessert: Nichols Farm Strawberries and Triple Creme Brie Baked in Puff Pastry with Chocolate Sauce served with Pacific Rim Yakima Valley Gewurtztraminer Twin Vineyard 2013

Let us know if you have any dietary restrictions as we can usually accommodate them!

The price for Dinner and all Wines is $65. The dinner alone is $40. Please call for reservations as seating is quite limited.

 

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JUNE 4 Menus, Get Lit and the Wine Dinner

I’m a bit late with the letter this week, sorry!
Guess What? The Farmers Markets start this weekend.  Crystal Lake is Saturday at 8am and Cary is Sunday at 9am!  William will be at both with lots of bread and goodies.  In Crystal Lake we will have the pretzels there by 1030 followed by Focaccias by 11.  And check out Crystal Lake’s  new Facebook Page!

On to menus and Save the Datest!
LUNCH

This week’s Soup– a tasty Spinach and Sorrel Soup with a bit of cream. It’s gluten free and vegetarian.  Add a Turkey Apple Sandwich or one of our other sandwich offerings for a delicious and healthy lunch.  By the way, our new Gluten Free Wrap has been quite popular and I have found an even better “tortilla” to use.  Rounding out the Lunch Menu is this week’s salad- Red and Gold Potato Salad with Dijon Vinaigrette.

DINNER after 5; $12 per person
THURSDAY PASTA is homemade Spinach Noodles with Puttanesca Sauce–a rich spicy sauce of tomatoes, olive and capers and more, served with a green salad and our fresh bread.  And, we do have gluten-free pasta available.
FRIDAY’S COD DINNER grilled or fried with fries or sautéed fresh vegetables.
SATURDAY FLATBREADS !
EVERY NIGHT PETIT PLATES Check the website for these tasty treats

MEET THE ARTIST!  Jurgita Mekyte has filled the Art Wall with her wonderful paintings.  Please stop in to meet and talk to her this Saturday, June 6th, from 7-9. Enjoy some flatbread and Nichols Farm Popcorn while your here.  If you can’t make it, her art will be on the wall all month.

NEXT WEEK

GET LIT(ERARY)

Thursday, June 11, 7pm.  We will be celebrating Fathers (mostly) this month. We have a wide assortment of readings-from a Shakespearean sonnet to a a famous SciFi short story to a modern farce.  Pasta Dinner starts at 5pm readings at 7pm.

WINE DINNER

Saturday June 13 at 7pm, reservations
It’s Dairy Month  so we are celebrating with a special “cheesy” meal! As usual, Keogh has chosen the wines and will be presenting them.
Greeting Wine-Rainstorm Pinot Gris 2013

Starter: Chickpea Pancake with Feta, Smoked Salmon, Avocado and Black Olive Oil
served with Pacific Rim Dry Riesling Seleniun Vineyard 2013
Main Course: Roasted Chicken Breast Stuffed with Aged Goat Cheese Served over Warm Nichols Farm Potato & Fennel Salad with Rainstorm Pinot Noir 2012
Intermezzo Keogh’s Surprise
Dessert: Nichols Farm Strawberries and Triple Creme Brie Baked in Puff Pastry with Chocolate Sauce served with Pacific Rim  Yakima Valley Gewurtztraminer Twin Vineyard 2013

Let us know if you have any dietary restrictions as we can usually accommodate them!
The price for Dinner and all Wines is $65.  The dinner alone is $40. Please call for reservations as seating is quite limited.

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5/20/15

2015_3rd Thurs_May 21 FACEBOOK copy

We’ll be serving Lemon Cake this week!

The featured pie-Banana Cream!  Last week’s Cherry Pies went fast, so if you want a Banana Pie all for yourself, give us a call!

Remember, it’s Memorial Day Weekend.

Order rolls, salads, desserts now for pick up this weekend.

 

LUNCH

Salmon Bisque from exquisite Scottish Salmon.

Italian-Style Egg Salad Sandwiches–basil, olives, olive oil.

Thai Salad with lots of fresh vegetables and Almond Lime Dressing.  It will be great in a gluten-free wrap, too!

Plus all our regular offerings.


DINNERS

THURSDAY:PASTA with rich Marinara Sauce, Salad, Bread special price- $10

FRIDAY: COD $12
English Style or Grilled with Fries  or Fresh, Sautéed Veggies.

SATURDAY: FLATBREADS $12
Your choice of toppings: Peppers, tomatoes, onions, mushrooms, artichoke hearts, olives, Italian sausage, pepperoni, bacon, red sauce, white sauce, olive oil, mozzarella, goat cheese . . . . ?)

 

Join us on Thursday for Wine Tastings, Music and Pasta!

It’s May so we are back doing THIRD THURSDAYS for the summer.  This Thursday we will be serving Spaghetti with our delicious Marinara Sauce, Bread and Salad for a special price of $10.  Add a glass of our specially priced wine and you will have a delicious break from shopping! We begin serving at 5pm so do some shopping, have a bite to eat and then drop in at WSRep Improv for some laughs!

SATURDAY–Meet the Artists from 7-9 pm.  Stop in to talk to Nancy Graham,  Patricia Eagle and Leanne Emery about their craft of jewelry making.   Find out what drives their creative passion and enjoy the arts on a much more intimate level. Hope you can join us for a lovely evening of merriment!  We will be serving Flatbreads and snacks and of course wine for a special price.
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5/15/15/ Highlights

WINE DINNER
SATURDAY
MAY 16TH, 7PM

INTRODUCING 2015’S DRY ROSÉS

First Course
Chef Eric’s Trio of Canapés:
Prosciutto and Melon,
Sausage-Stuffed Mushrooms,
Blue Cheese Mousse
Bruschetta
Served with
Domaine Sainte Eugenie Corbieres Rosé

Main Course
Faroe Islands Wild Caught Salmon with Cucumber Sauce
Served with sides of Nichols Farm Spinach and Rice Pilaf
Chateau Grande Cassagne Rosé

Intermezzo
Nichols Farm Greens with Cheese
with Domaine de Saint Antoine Rosé

Dessert
Spring Trifle
Crémant d’Alsace

The cost is $65 per person and is all-inclusive except for tax and tip.  All wines will be offered for sale at 20% off shelf price.  Please call for reservations.

THIS WEEK’S MENU icon
LUNCH
SOUPS: TOMATO
SALAD: TUNISIAN-STYLE ROASTED VEGETABLES WITH CUMIN AND CORIANDER VINAIGRETTE
READY TO GO SANDWICH:
HAM AND SWISS ON OUR OWN LIGHT RYE
DINNERS
THURSDAY:SPINACH AND MUSHROOMS OVER TRICOLOR PASTA
FRIDAY:COD EITHER FRIED OR GRILLED WITH FRIES OR SAUTÉED VEGETABLES
SATURDAY: WINE DINNER
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