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
Dessert
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!

WINE DINNER, SATURDAY, 4/16, 7PM
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
Baseball

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.

EASTER BREAKFAST

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

Add:

Sausage or Bacon, $2

Orange Juice $2

Mimosas after 12 $7

RESERVATIONS RECOMMENDED

St Patrick’s

CELEBRATE ST PATRICK’S DAY WITH US!

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!
BEGINNING AT
NOON ON THURSDAY, MARCH 17TH!
PLENTY OF GUINNESS, TOO!

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

THIS WEEK’S LUNCH SPECIALS

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

THIS WEEK’S DINNERS
THURSDAY-CORNED BEEF
FRIDAY -COD GRILLED OR FRIED
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.

CELEBRATING DEEPIKA’S RETURN FROM INDIA!

ART WALL
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.

INDIAN DINNER
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

LUNCH
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!

DINNERS
$12.75
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

MARCH—UPCOMING EVENTS!

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.

DON’T FORGET TO SIGN UP FOR NICHOLS FARM CSA!
click here for more info

It’s Going To Be a Great Week!

Join Us This Week
FEBRUARY WINE DINNER SATURDAY, 2/20, 7pm
Todd of Fine Vines will be presenting  wines from California’s Pietra Santa Vineyards.
I am using recipes chosen by the winery to pair with their wines and will in turn be making up a recipe booklet for our guests to take home. Call us for more info and to make reservations.

Menu:

Route 152 Pinot to start your evening
This wine is fruity and has flavors of vanilla, toasty oak, coffee and chocolate.
First Course- Crab Cakes and Aoli
served with Pinot Grigio-an exceptionally well balanced, crisp and refreshing wine that tastes of mangos and peaches with hints of citrus.
Main Course- Slow-Cooked Short Ribs Served with Mashed Potatoes and Carrots
Sassolino-a blend of Sangiovese and Cabernet Sauvignon that was harvested from vines that are 35 years old.  The wine is aged in French oak for 30 months.
Spring Salad of Avocado and Grapefruit 
Served with Chardonnay. This wine is crisp and fresh with flavors of white peaches, hints of citrus and a subtle bouquet of lavender.
Molten Lava Cake served with Pinot Noir
This wine has superb acidity and balance, allowing complex flavor characteristics to emerge.  It was aged for 10 months in French oak to concentrate the flavors and add layers of vanilla and toasty oak.
Reservations only.  Cost is $65.00 for dinner and all beverages.  Wines are offered for sale at a considerable discount to our guests.
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TONITE’S PASTA is a vegetable-rich red sauce using a variety of fresh vegetables cooked with flavorful Italian tomatoes and served over fettucine with French Dinner Bread and Salad.  The dinner is $12.75 and we begin serving at 5pm.

Friday is our Cod Dinner.  Your choice of deep fried with a light beer batter or grilled with lemon and a dusting of Italian-flavored sea salt.  Add either our hand cut french fries or a medley of fresh sauteed vegetables.
Also available are Petit Plates-LPM’s Small Plates.

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THIS WEEK’S LUBCH SPECIALS
This week’s soup is William’s flavorful Tomato Soup.
The Salad is Jurgita’s Roasted Beet Salad with Pickles and Feta
We have all of our made-to-order Sandwiches and Stuffed Baguettes also.

lots_of_gifts.jpg

BACK TO CHRISTMAS!

Thanks to all of you who contributed to the Salvation Army’s Gingerbread Contest!  LPM won again this year!  Thanks to Diana Kenny of Downtown Crystal Lake for coordinating it and for the cute photo ornament she delivered yesterday.

Check out our website for more info petitmarche.biz or give us a call!

Check Out This Week and Special Events in February

This is the last week to check out this month’s Art Wall!  We have been displaying (and selling!) a collection of Willi’s Wine Bar posters.  That’s a link with some English–the bar is in Paris so it’s mostly French. These are exquisite and fun and something you likely won’t see anywhere else!

Mardi Gras is Coming! Tuesday February 9th to be exact!

We will start serving Paczkis ($3) on this Saturday, 1/30, and continue through Sunday, February 7th.  We will have Strawberries and Cream, Blueberries and Cream and Custard Fillings. It’s always a good idea to order ahead! We will also have King Cakes($15) on Saturdays and to order.

Our Special Mardi Gras Dinner (along with Flatbreads) will be Saturday, February 6, beginning at 5pm.  See next week’s newsletter for the menu.

This week’s menus:
Lunch-Sauerkraut and Pork Soup; Southwest Bean & Corn Salad; Sloppy Joes, Full Menu
Dinners-Thursday Mac & Cheese, Add in grilled peppers, mushrooms and onions if you like!
Friday is Cod Grilled or English Style
Saturday is Flatbreads

IMPORTANT DATES IN FEBRUARY
hot cross buns
ASH WEDNESDAY IS FEBRUARY 10TH–WE WILL HAVE TRADITIONAL HOT CROSS BUNS!

get lit

GET LIT(ERARY) THURSDAY, FEBRUARY 11TH, 7PM

We will be reading Love Letters, among other things!

VALENTINE’S DAY

Our special dinner will be Saturday, 2/13, beginning at 5pm.  We will be featuring crepes along with our flatbreads.  AND, we will be making our classic Valentine Cookies, too!

FEBRUARY WINE DINNER SATURDAY, 2/20, 7pm

As you may know, these have been selling out, and we do already have reservations!

This month we are featuring Pietra Santa Vineyards. 

Pietra Santa is a family-run estate producing artisanal wines in California’s Central Coast. The site was planted to wine grapes in the 1850s by Frenchman Theophile Vache who chose the location because of the maritime climate and unique soils.

It is 25 miles from Monterey Bay and benefits from cool coastal breezes that allow for a long growing season. The estate’s location on the San Andreas Fault creates soils rich with granite and limestone that naturally lower yields and add distinctive flavors to the wines. The winery was named PIETRA SANTA, Italian for SACRED STONE, in honor of these exceptional soils. Todd from FIne Vines will be presenting the wines.

Here is the menu:

Route 152 Pinot to start your evening
This wine is fruity and has flavors of vanilla, toasty oak, coffee and chocolate.

First Course- Crab Cakes and Aoli
served with Pinot Grigio-an exceptionally well balanced, crisp and refreshing wine that tastes of mangos and peaches with hints of citrus.

Main Course- Slow Cooked Short Ribs Served with Mashed Potatoes and Carrots
Sassolino-a blend of Sangiovese and Cabernet Sauvignon that was harvested from vines that are 35 years old.  The wine is aged in French oak for 30 months.

Salad of Greens and Grapefruit
Served with Chardonnay. This wine is crisp and fresh with flavors of white peaches, hints of citrus and a subtle bouquet of lavender.

Molten Lava Cake served with Pinot Noir
This wine has superb acidity and balance, allowing complex flavor characteristics to emerge.  It was aged for 10 months in French oak to concentrate the flavors and add layers of vanilla and toasty oak.

Reservations only.  Cost is $65.00 for dinner and beverages.

January Wine Dinner Is Saturday 1/23

January 19th–it’s already past the middle of the month and I’m just recovering from Christmas!  Not to the point of taking down all the decorations of course, but I’m getting there!

We will be featuring a new cocktail in honor of “Tenderly” (see left hand column)–The Rosemary Gimlet! Fresh Lime Juice, Gin and Fresh Rosemary. Give it a try beginning Friday evening.

This Saturday is JANUARY WINE DINNER.  Keeping the food and wine a bit low key as there will be quite the surprise for those who attend this weekend’s festivities.  The menu is as follows:

To open:  Rosemary Gimlet-Freshly-squeezed lime juice, Koval Gin and fresh rosemary

1st Course-French Onion Soup with Croutons and Gruyere
served with Jean Claude Boisset Bourgogne Rouge-This Pinot Noir has been selected from old vines and presents with good balance and fairly subtle but evident tannins.

Main Course-Daube de Boeuf-Rich Beef Stew with Carrots, Onions and Potatoes served with Clos des Fees Les Sorcieres-Syrah 50 %, Grenache 30 %, Carignan 20 %;explosive fruit flavors, delicate tannins and a silky texture

Dessert-Oeufs de la Neige-Snow Eggs; A classic French dessert-Poached Meringues served in Custard Sauce served with Varichon et Clerc Blanc de Blanc. This wine comes from Savoie at the foot of the French Alps between Lyon and Geneva. Varichon et Clerc have been producing classic ‘Methode Champenoise’ wines since 1901. This tasty sparkler is primarily Chardonnay with a delicate flavor and wonderful structure.

Dinner begins at 7pm.  Keogh Hepp from Heritage will be presenting the wines.  The cost for the dinner and all wines is $47.00.  Please call for reservations.

SIP AND SLIDE this week for SLIDEWALK SALES.  Stop in to sample some wines and take home some good deals while they last.  Check out all the specials in Downtown Crystal Lake to see what bargains you can find.  The sales run from Thursday through Saturday.

And, finally, it’s not too late to sign up for our WINE AND CHEESE CLUB--It’s available in three month increments.   Click here to find out more.