If you’re not off meandering through a National Park this week, why not join us on August 9th for a $20 Sunday Dinner instead? We have no waterfalls, bison or geysers but we’re sure you’ll enjoy the ridge lines of Peach, Grilled Kale, Mozzarella and Pickled Shallot with Cumin Dressing. Blackened Local Yellowtail with Summer Succotash and Pickled Okra sets your camp up magnificently. And Coconut Rice Pudding with Pineapple for dessert is like a paddling across a placid bay. Michael is the Bar Ranger
If your Monday eve finds you chanting faint hymns to a cold fruitless moon, join us for Laundry Day. Tonight, August 3rd Chef James fashions an entree featuring Sockeye Salmon that will make you earthlier happy than a rose distilled. Let us serve you up as swift as a shadow, and as short as any dream for just $12. May your heart be made of steel for Nook Bistro, friends.
Come Ye elves of hills, brooks, standing lakes and groves and join us on Sunday, August 2nd for a dinner that cures deafness of the taste buds. The potent art and rough magic of Chef James is such stuff as dreams are made of. A refreshing cup of chilly Gazpacho acquaints man with strange bedfellows. Your dinner may lie full fathom five, but its bones are made of Wild Sockeye Salmon with Summer Corn and Roasted Mushrooms. Hark. The sea nymphs ring hourly of Bittersweet Chocolate Cake, Caramel and Whipped Cream, not of Ding-Dongs. You may deny Reed, but he’ll be your servant of potent concoctions of alcohol.
If you’re not familiar with Hoppin’ John, it’s the traditional Southern dish of Black-Eyed Peas and rice, embellished to the Chef’s liking. Come by and get a taste tonight, July 27th, when we serve up Hoppin’ John with Smoked Oysters and Fried Catfish for just $12. And what could be more refreshing on a hot summer day than to enjoy it with an effervescent Anchor Lager? Search us, we got nothin’.
You may want to add this to your list of Summer reading! Turn the pages with us July 26th for a spellbinding $20 Sunday Dinner. Delicious words cannot do justice to the harmony between Tomato, Basil, Melon and Feta . You’ll find every bite of Blackened Catfish with Greens, Blackeye Peas and Celery Root Remoulade to be completely captivating. And Buttermilk Panna Cotta with Strawberries for dessert is so good you just won’t want it to end. Reed authors up fine cocktails at the bar