Hi all! Summer has hit us, the bounty of all our farmer's hard work is filling the Roadhouse!
Beautiful baby carrots, Rainbow chard, Escarole, baby fennel, zucchini, yellow squash, Bing Cherries!!!! Snap peas so crisp and sweet, young walla walla sweets!
PInch us we think we are dreaming! Driving thru the valley yesterday and seeing the corn literally growing before my eyes!
Strawberry's and family's coming out to pick and enjoy the sun! If you haven't visited us in the last couple of weeks we are featuring a seasonal dessert which will change weekly. Chef Maria is pitting the cherrys for our dessert special that is next in line-stay tuned for her delectable creation.
We are in process of menu changes, I believe our vegetarian friends will be pleased to have several items that they can choose from-our newest risotto can be prepared with our with out chicken it will feature the bounty of the valley. We are also testing out a Portobello Burger, and an appetizer. Chef Cameon has been mixing up several different vegan soups, she just made a Tuscan white bean and Veggie soup that is amazing. Last week we had a Vegan lentil curry that even the meat eaters enjoyed.
Now for the meat lovers, we are featuring baby back pork ribs with Jack daniels bbq sauce, our country slaw and home made rustic potato salad-Now that SCREAMs summertime!!
We are working on new specialty drinks featuring our newest additon to our bar the Island oasis, and Carrie made a watermelon drop that is simply scrumpous! The rocket is beautiful to look at and delicious! Last but not least the Banana Split Shake is creamy goodness with liquor!
We are pulling up to our year anniversary!! So if you have not visited us in the last couple of months come check it out-you will see some new faces, soon to be some new menu items, new daily specials-Prime rib on Sunday's and Monday's, 1/2 price bottled wine on Tuesday, Wednesday is BBQ Chicken!, Thursday is BBQ ribs, Friday is Halibut Tacos, Saturday Succulent Scallops!!!
We are excited and proud of our accomplishments in the last year and thank all of our regulars for supporting us-we would not be able to do all of this without you!
Inspired and Thrilled
Chef Cameon and the FCR family