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OPEN MIC

New Open Mic posterTHAI MENU FROM 5-8:30, TO GO ORDERS AVAILABLE

Halibut at Casa Casuale

Bill is excited about having fresh, local halibut specials next week!  Call 376-1111 for reservations.

Italian Sunday Supper

Greetings to all!
Time seems to have flown on by since we last gathered in January, and suddenly it’s time for another of our fun, festive, and yummy Sunday Suppers!
Please join us Sunday March 1st, 6 pm
for a hearty and heavenly 5 course meal of Italian delights!
$60 per person
No corkage fee if you bring your own wine
Wine, beer, and spirits will be available for purchase

RESERVATIONS REQUIRED-376-1111

The cliff notes version of the menu:
Antipasto
Tagliatelle with mushrooms
Winter Vegetable Salad
Bollito Misto
Tiramisu
See below for Bill’s unedited dinner description and wine pairing suggestions,
it’s well worth the read…
Looking forward to feasting and festing with all of you on the first!Ciao- Anne Marie and Bill

From Bill:
Welcome to Sprinter. That’s not a misprint that is spring-winter on Orcas Island or Sprinter. But the nights are still chilly so we have just the thing to warm up a cold Sunday night. Five courses of wintery Italian fare.
Lets start with a classic antipasto sorta deal. Cured olives? Check. Pickled veg? Check. House cured pancetta cruda, smarty pants cheese? Check, check. And just to make things a little more interesting………our first ever grilled goat sausage. Bust out a good Dolcetto, some bread and we’re off to the races.
Making pasta is a noble winter time activity and as long as I can get my favorite eggs from Marta at the Rainbow Chicken Ranch I’ll be doing just that. This night it will be tagliatelle (a flat pasta about as wide as your pinky) with mushrooms cooked in a bit of Marsala. The velvety smoothness of fresh pasta is just the match for the sweet & earthy richness of the condiment.
And what’s up with “sweet and earthy”? Grilled vegetables, that’s what!. We (AM & I) were talking about grilled winter vegetables as contorno and how much we both liked it when it dawned on us that this particular contorno is good enough to stand on it’s own as a course. There you have it friends……….probably six or more different vegetables roasted with olive oil, salt and pepper. Finished with some freshly squeezed lemon, some smarty pants EVOO and grated Parmigiano. Simple and really delish. A good Barbera would be the perfect wine for both the mushroom pasta and the grilled winter veggie salad………but keep that bottle of Barolo handy for the main course.
Bollito Misto can really only be made for a crowd. A crowd of Meat Lovers. Whole beef flanks, whole chickens, breast of veal, tongue, sausages, maybe even goat all browned and braised together to create one the most richly aromatic traditional dishes in the known universe. Served with nothing more than the brodo (broth), a few potatoes, bread and an array of condiments including Mostarda di Cremona this is without question the ultimate winter season meal in Northern Italy. And one that is rarely prepared in a restaurant setting. But we doin’ it for you Dear Reader, we doin’ it for you.
Winter in the Northwest (of Italy) means finishing up with tiramisu. The favorite dessert for the last three years at SAZIO. Hands down. Why? Fresh tasting, light (okay, lighter than it looks!) and alarmingly simple (6 ingredients). Can you name them?
If that isn’t enough try an after dinner drink or brandy. House made limoncello is now available as well.
As always it is my honor and pleasure to cook for you. I look forward to seeing you there.
Ciao,
bp

OPEN MIC every Wednesday

Come savor our local and visiting talent OR share your talent with the rest of us!

wed open mic night

July 30, 31, Aug 1 and 2

Hi All, Another busy week of summer!  This week we will be featuring specials from Cajun/Creole country. Wednesday, July 30, Open Mic, 7:30, All ages, Free Thursday, July 31, Local Folk, see bio below, 6:30, All ages, Free Friday, Aug. 1, Latin Club Night!  9 pm, 21+, Free Saturday, Playback Theater, 8 pm, All ages, Suggested donation $15         For theater night dinner will be served from 5-8, we hope folks will be able to finish eating by the time the show starts so we ask that you come in by 7 pm so we can serve you in a timely manner.

LOCAL FOLK is a musical duo rooted in traditional American folk music with occasional forays into pop, jazz, rock, parody, and the music of contemporary singer-songwriters. Orcas Island residents Carl Burger (emeritus inn-keeper) and Marc Cohen (emeritus philosophy professor) will present a program of instrumental and vocal music, accompanying themselves on guitars (both 6- and 12-string), banjos, and bass. With tight harmonies and flying fingers, they offer both original tunes as well as their own interpretations of the work of others. Everyone is encouraged to sing along!

Sample of specials for Greek Week – May 7-10

Greek appetizersspanikopita

Random Tales

Starting tonight, a “Moth-esque” event at Random Howse.  7:30 pm, no cover.  Gourmet grilled cheese and full bar from 5 pm.  Sponsored by the Island’s Sounder. The topic: Dinner with…

Six of us will tell about dining adventures: Susan Osborn, Cali Bagby, Mark Padbury, Bill Gincig, Abby Rueb and April Duke

 

 

St Patrick’s Day Specials & Sneak Peak at Our New Menu

Happy St Patrick’s Day

TODAY’S SPECIALS

St Pat’s Grilled Cheese: Slightly salty and bit sharpish Dubliner cheese, tender seasoned corned beef, buttery sautéed onions, dill cabbage slaw and grainy mustard on rye bread with a cup of Howse made creamy tomato soup 10

Corned Beef and Cabbage Quiche: Sautéed cabbage and onion, tender seasoned corned beef, Swiss cheese and caraway seeds in a buttery crust with a salad of organic spring greens and Howse made balsamic vinaigrette 10

Irish Cheese Plate with Baguette and Sliced Apple 8

Bread Pudding with Bailey’s Custard  5

THE New REGULAR MENU – First let us introduce:

Grilled Cheese Specialties –with Howse made Creamy Tomato Soup

(Or organic spring green salad with balsamic vinaigrette or blue cheese dressing)

French Onion: Swiss & parmesan cheeses “envelopper” creamy onions sautéed with thyme & sherry on sourdough 8

Leaning Tower of Cheeza: Gooey mozzarella and buttery provolone play off aromatic fresh basil & juicy tomato on sourdough 8

Hot Stuff: Spicy Tillamook jalapeno jack pairs with velvety cream cheese, jalapeno peppers and crushed tortilla chips on sourdough for the Poppers aficionado – with peppers on the side for extra heat 8

Peppery Pig BBQ: Hearty Tillamook cheddar, spicy pepper bacon, creamy sautéed onions and savory BBQ sauce on sourdough 8

Ham It Up: Black Forest ham & Tillamook cheddar on sourdough 6

The Classic: Hearty Tillamook cheddar on organic buttermilk bread 5

Buffalos Have Wings? Tillamook cheddar & creamy blue cheese envelop shredded chicken breast with Frank’s hot sauce on sourdough with a side of carrot and celery sticks (instead of soup) 9