Still canning — last week it was onion marmalade, peanut butter, and a few types of pickles. This week we’ll slow it down and finalize our summer menu (yeah, I know it’s officially summer, but not for us until we print the menus). Several new things that take advantage of our supply chain!
For the weekend, we will feature Quail with Wild Rice-Cornbread-Sausage Stuffing and Seasonal Veg — while it lasts. We found a great source for quail that is local and all-natural. Helps that it’s also delicious. Other bistro features throughout the week, too.
Queen Bee & The Hive