Welcome to the Bistro

It is hard for me to believe that 2016 is history. Where oh where did the time go? I remember, as a child, hearing my grandparent’s comment that the older they got the faster time flew by. Then, I was listening to my parent’s say the same thing. Now, I find my self thinking it – I can’t quite accept it as fact yet. I’d rather think along the lines of “Time Flies When Your Having Fun.”  If there is any truth to that statement then I better be ready to watch Father Time race along…
I had a wonderful first day of the year doing exactly what I wanted to do. I met my Mom for lunch, luxuriated in a nice, long and relaxing walk with the pups, finished putting away decorations, fed the birds and cleaned and re-filled the heated bird baths. I love watching the birds flit around in them. It is amazing to me that they’ll still take a dip even in these fridged temperatures. They also provide drinking water for the squirrels and I’ve even seen deer take a swig.
 
Our New Year’s Eve was wonderful!  It was a very busy night and went smooth as silk. I love NYE. Everyone is so cheerful and laid back. My kitchen did an absolutely fabulous job. Imagine 4 people kicking out 200 perfectly prepared and plated dinners.  They did so without a hitch. And the front-of-the-house staff deserves kudos too. I especially applaud my girls at the front door. Theirs, in my estimation, is the toughest job in the restaurant. They need to be able to “predict” wait times, coordinate seating in proper order and field the many questions of “where am I in line?” and, “when will my table be ready?”  They do it all with smiles, great attitudes and with your best interests at heart. 
 
Success is…
doing what
you can do
well
and doing well
whatever you do.
Longfellow
 
 
Speaking of success, Sharon and crew are always successful with their Chalk Board Features. For starters there are Fried Oysters served with Arugula, Shaved Parmesan and a Shallot Vinaigrette. Main Plates include: Pecan Crusted Snapper Presented with Black Beans and Rice and Grilled Corn Tossed with Chili Lime Butter; Roasted Swordfish Accompanied with a Sauté of Fingerlings, Yellow Beets, Zucchini and Bermuda Onion Finished with a Tomato-Feta Splash; A 10 OZ. Bone-In, Pork Chop Marinated in Garlic, Lemon and Oregano then Grilled and served with a White Bean Ragout and lastly a Vegetarian Plate of Roasted Zucchini Topped with Corn, Roasted Red Peppers & Tortilla Straw Over Black Beans and Rice With a Roasted Jalapeño Cheese Sauce. YUM!!!
 
 
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
And, we appreciate your support and look forward to seeing you often during 2017. 
 
XXOO, Mary, Niki, Pico, Picasso and Z
​