Blank Blog

A story of pictures

Awesome Easter Brunch




Built a Patio



Rode my Motorsickle



Went to Grannies



We'll keep the identity safe here, let's just suffice it to say, 'be careful when you're looking for your sunglasses CF!'





Turned a bunch of these



Into this I didn't take a cooked picture : (



Some pretty food...that would be the salad lardon.



More motosicklin'




The press...keep your eyes open the next couple of months!!!



More pretty food.

Calendar

Try this one.

Calendar

Calendar of Events

In case you didn't know that Mac users are more superior

Here is a link to our calendar of events...

Calendar

if you are a mac user, you can subscribe to it here


Sorry I haven't had any fun blogs lately...soon.

J

Can You Say Italian?

Italian Wine Dinner
Thursday, March 6th
and
Saturday, March 15th

Handmade Wild Mushroom Raviollis
Santa Martina Rosso Toscano 2005

Proscuitto, Arugula, Balsamic, Strawberrys and Black Pepper
Salviano Orvieto Classico Superiore 2005

Free Range Chicken Saltimbocca with Soft Polenta
or
Sea Bass with Salsa Verde
Nozzole – Chianti Classico Reserva

Tuaca Zabaglione with Vanilla Poached Pears
Nivole Muscat de Asti 2006

$52.50 tax and gratuity included
$50 for cash paying customers
reservations only 505-286-2684

Beer Dinner!

Beer Dinner
6:30 pm Reservation Only
505-286-2684
$55 Per person

Artisanal Cheese Plate
Lindemans Pomme Lambic

Steamed Clams in a Pernod butter sauce
Orval

Smoked Trout and Salmon
Rochefort 8

Grilled petite filet with bourbon sauce
Westmalle Dubbel

Chocolate
Lindemans Framboise

The Saturday After Valentine's Day

The Saturday after Valentine's
Wines to be announced soon
Reservation only 6:30 pm
505-286-2684
$65 Person


Fresh fennel and watercress with blood orange vinaigrette

Foie Gras with apple-smoked bacon and roasted tomatoes

Grilled petite beef filet, cold water lobster tail, hollandaise, and other creamy sauce

Something Decadent Dessert for 2

Valentine's Day

Valentine's Day
Wines to be announced soon
Reservation Only Seatings from 5 pm to 8 pm
$65 per person
505-286-2684

Caesar Salad

Shrimp cocktail for 2

Grilled Beef Tenderloin with a shittake and sherry cream sauce and creamy potatoes gratin
or
Braised Striped Sea Bass and bay scallops on the ½ shell in a roasted tomato sauce with baby fingerling potatoes and green beens

Chocolate Molten Cake

wine menu preview

still working on it, but if you follow the blog, here's a preview


January 12th, 2008


sweet onion tartlet


arugula, goat cheese and baby beets and lemon vinaigrette


choice of
veal osso bucco with saffron risotto

seared snapper with white wine red pepper and garlic



dessert TBA

The View

Since I have posted some nice photos from my kitchen...here's a one of me sitting on the floor of the line eating, too tired and busy to go anywhere else...it's really not as sad as it seems.

New Years Menu,

Make your reservations now for New Year's Eve
Four Courses with wines
$50 a person

To start
Gran Sarao Cava Rose, Spain, NV

1st course
Conway Cup Oysters on the Half Shell with Mignonette Sauce.
or
Pan-Seared Crab Cakes with a Lemon Caper Sauce
Paired with Chateau de la Ragotiere Muscadet, France 2006
or
Grilled Portobella Mushroom Brushetta with Parmesan and White Truffle
Paired with Burgaud Beaujolais Village, France 2004

2nd course
Spinach Salad with Mango Vinaigrette, Roasted Baby Beets and Goat Cheese
Paired with Bell Provencale “Cote de Ventoux” dry rose, France 2006

3rd course
12 Oz Prime Rib Roast
baked potato and vegetables with fresh horseradish sauce and au jus
Paired with La Posta Cocina Blend, Argentina, 2006
or
Pan-Seared Sea Scallops with a White Wine Butter Sauce and Capellini Pasta
Paired with Drieur St. Sever, In Optimis, Chardonnay, France 2006
or
Winter Squash Risotto with Roast Vegetables
Paired with Domain Pellehaut “Harmonie” Rouge, France 2004

4th course
Dessert
Tiramisu
Paired with Adami Prosecco “Garbel” Italy, NV

Broken Bones, Thrown Backs, Sick Grandmothers, Trench Mouth and Finger Tips!

I am behind, so very behind. This is the first time I have had a chance to stop for a minute where I wasn't sleeping or staring blankly at the wall.

I don't even know in which order everything happened, but let it suffice to say, I have made plans to take days or afternoons off, but it has not happened.

See the name of this posting.

J

Take out Menu Schedule

CUSTOM CATERING - We can cater your party!
Call or email jay @ 505-286-2684 - greenside@gofoods.net

GREENSIDE TAKE-AWAY MEALS weeks of December 17th and 24th (closed x-mas)

Each meal is $26.95 and will feed about 4. They will be available after 4pm
I am planning on making a set number of meals per day.

Call ahead (286-2684) and we will put you on the list.


Monday - Chipotle rubbed roast porkloin with gratin potatoes and collard greens

Tuesday - Whole Roast Chicken with mashed potatoes and broccoli

Wednesday - Red Curried Beef pot roast with new potatoes and vegetables

Thursday - Red wine braised lamb top round with soft polenta

Let me know if you would like to order something for a different day than is listed and I will see if I can accommodate

Pictures

Oh what would we do without Todd's wonderful handwriting.



The fruits of his labor



Wine Dinner...I always get too busy to take photos of everything, but here's the prettiest



Parting shot of the sunrise from my kitchen

New Menu

You saw it here first

MENU

J

6 Sentences

Due to the fact that I am incredibly lazy, the special take out menu I promised for December 3rd is put on hold for a little bit. If anyone wants to volunteer to be a test subject in the next week or so, I may offer a special deal...

I am planning on putting out a new menu this week.

Next wine dinner will be December 15th.

Big plans are in the works for New Years Eve.

I think we will be in the Venue (Alb Journal) this Friday.

Thanks for your support

What's on Tap

Way 2 Kool Rootbeer
Santa Fe Pale Ale
State Pen Porter
Third Eye Pale Ale
Pinstripe Red Ale
Stella Artois
Bass
Bare Knuckle Stout

The View

Even though the snow killed my business, I do have a great view from my kitchen passthrough.
J

Can you say nervous?

So the ABQ Journal is sending a photographer out on Friday to shoot some pix for my soon to be published review. What's the review gonna say? Beats me...

I would be lying if I said that we haven't had some rough spots over the past two months. There have been some mistakes made, food overdone, underdone, underportioned. Some cooks fired, some cooks walking out, some rude servers, and of course, some very tired owners.

Some previous published commentary (which will remain anonymous) that I received for my advertising dollars, spent 1/3 of the commentary rehashing a mistake (which we corrected quickly) made by a former cook that just couldn't comprehend how we did certain things, no matter how many times he/she was trained. Money well spent, ya, but if you're gonna pay for a review...

I can't touch every plate or talk to every customer and I'm not a huge chain with a legion of staff trained by corporate in Denver. Every day we get a little bit better, and even though some days feel like we've taken a few steps backward, things are smoothing out and improving.

It's tough to have your livelihood affected by a couple of meals consumed by someone that may or may not know what they are talking about but have the power of the almighty pen. I really don't think it can be a bad review, I just don't want press that focuses on errors that may or may not be fixed, something stupid I didn't catch, etc...

Hang for more news

J

Breakfast 7 days?

I was thinking...how could I work more? I've had several requests for breakfasts 7 days a week...what think you?

EMAIL ME!!!