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Trivia Night!
Thursdays from 8:00-10:00
Test your knowledge from history, to sports, to
anatomyin teams of up to six people!
Great food specials, drink specials, and prizes
Recipe of the Month
Portuguese Fish Stew
Ingredients:
1 1/2 lbs haddock scrod or swordfish
¼ cup extra virgin olive oil
½ cup sliced green olives
½ cup chopped onions
2 cubed russet potatoes
1 tbsp garlic
2 cans whole peeled tomatoes
2 cups red wine
2 cups fish stock
Salt and pepper to taste
1 tbsp herbs de provence
1 bay leaf
Instructions:
Sauté olives, onions, and garlic in olive oil. Once transparent
add tomatoes and bring to a boil. Next, add red wine,
stock, and other spices. Then bring to a boil, add potatoes,
and cook until tender. Cube fish, and then add it to the stew,
stirring gently as not to break down the fish. Allow fish to
cook roughly five to ten minutes (or until cooked).
Serve with grilled bread.
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Hours of OperationTuesday-Saturday Sunday Jazz Brunch |