Guest Espresso from Madcap Coffee

 

Our new crepe menu (as of January 24th) is:

 

Andouille Sausage + Red Beans + Creme Fraiche + Heirloom Tomato Salsa + Fried Egg

Herb Roasted Chicken + Winter Spinach + Apples + Feta + Fried Egg

Smoked White Fish + Chevre + Mixed Greens

Roasted Potatoes + Muenster + Winter Spinach + Scrambled Eggs

 

Nutella + Banana + Almond

Lemon Curd + Whipped Cream

Kumquat Curd + Dark Chocolate

Cinnamon + Sugar

 

 

Sprouted Lentils, Winter Spinach, and Coffee from Heart Roasters

Here is our current line-up of crepes (as of Jan. 2nd):

 

Savory Crepes

Sprouted Lentils/Peas + Shiitake Mushrooms + Bacon + Winter Spinach w/ a Fried Egg

Balsamic Roasted Vegetables + Creme Fraiche w/ a Fried Egg

Salmon Rillette  + Chevre  + Scrambled Eggs  (switching to Smoked Trout + Mixed Greens + Chevre in the near future)

 

Sweet Crepes

Peach Preserves + Yogurt Cheese + Honey

Nutella + Banana + Almond

Dark Chocolate + Caramel + Sea Salt

Lemon Curd + Whipped Cream

Cinnamon + Sugar

 

Guest Espresso

A package is on it’s way from Heart Coffee – Portland, and should be arriving soon!  In the meantime, we have a bit of Colombia from Novo that we are just finishing.

 

holiday hours

The holiday season is quickly approaching, and we wanted to give you a heads up about our schedule.  We will be open normal business hours, with the following exceptions:

 

Christmas Eve (12/24):     6:30am-2pm

Christmas Day (12/25):     closed

Boxing Day (12/26):            closed

New Years Day (1/1):          closed

 

Here are some of the crepes you will find in the days leading up to Christmas:

 

Cuban Pulled Pork + Black Beans + Greens w/ a Fried Egg + Pickled Onions

Lamb Sausage + Winter Spinach + Scrambled Eggs + Creme Fraiche

Squash + Mixed Greens + Blue Cheese + Walnuts + a Fried Egg

Dark Chocolate + Door County Cherries

Thanksgiving Day

We will be closed on Thanksgiving Day, but open for business as usual the rest of the week.

 

Some of the crepes that you will find on the menu this week are:

 

-Herb Roasted Chicken + Apple + Brie

-Roasted Fall Vegetables + Chevre + a Fried Egg

-Smoked Trout + Slow Roasted Sungolds + Scrambled Eggs + Ricotta

-Spiced Pumpkin Puree + Apple Cider Reduction

 

This week’s guest espresso: Madcap (MI)

 

microgreens

 

Uplands Pig Dinner – Sunday, November 6th (7:30pm)

We recently bought a whey fed, acorn finished pig from Upland’s Cheese (makers of Pleasant Ridge Reserve) with our friend Joel Chesebro.  We are excited to be able to host a five course meal at our shop featuring this pig, as well as some of the other pleasures of this fall season.    The cost will be $40/person, with an optional $10 beer pairing.  There are only 25 spots available – come by Bradbury’s and pay in advance (cash only) to reserve your spot.

 

Here is a rough draft of the menu we will be serving (it is subject to change based upon availability at farmer’s market and last minute inspiration):

 

- Pork and Pickle Starter Plate (including Green Peppercorn Mortadella, Lardo and Apple Toasts, Pork Pie, and some lovely pickled items)

- Salad of Mizuna, Black Walnuts, Maple Cured Bacon, Apples and a Maple Dijon Vinaigrette

- Cider Brined Pork Loin w/ Brussels Sprouts, Sweet Potatoes, and Candied Hickory Nuts

- Pleasant Ridge Reserve w/ Winker’s Honey, Whole Wheat Crackers and Tomato Preserves

- Pumpkin Galette w/ Bourbon Whipped Cream