For those of you who haven't been by the Hearthstone lately, we sure have changed our look !  We made way for lots more parking by taking down half of the building (well Frank and I didn't take it down ourselves, we had a little help from a demo company) and laying in the foundation for our new Terrace (okay, so Frank and I didn't actually lay the foundation down , someone far more competent did that)  and planting in the intial trees ( alright,  so we didn't do that either) but we did plan for it and are really excited about opening up for outdoor dining in the spring  !!!  Ahhh ,dining under the stars with summer breezes.  

   Meanwhile,  we have to get through the cold  and snow,  and in an attempt to make it a pleasant  journey  , please join us for great winter seasonal fare .  Settle into   winter with  us (around the fireplace!)  as we enjoy luscious  slowly braised meats , winter root vegetables and comforting  warm soups.  Let it snow!

Hello We are excited about introducing our new menu items !  We have had tremendous response to our new salads,especially the goat cheese "fritter" with roasted yellow beets.  I adore  yellow beets, their flavor is wonderful and you don't have to deal with the "crimson mess" that comes with ( and adheres to anything in it's path) using red beets. Lots of great response to our New Orleans Muffaletta and the Hoisin glazed Ahi tuna sandwich with napa slaw.  You have got to come in and try them!

Next week we'll be introducing some new appetizers, my favorite being the Smoked Salmon Carpaccio.  There is an interesting story about how carpaccio originated and since you asked, I'll tell you. Carpaccio is a dish of  either raw beef,smoked salmon, tuna or vegetables traditionally thinly sliced or pounded thin served as an appetizer.

According to the present owner of Harry's Bar, Arrigo Cipriani,  Carpaccio was invented at Harry's Bar in Venice, where it was first served to a countess  in 1950 when she informed the bar's owner that her doctor had recommended she eat only raw meat. It consisted of thin slices of raw beef dressed with a mustard sauce. The dish was named Carpaccio  after the Venetian painter Vittore Carpaccio because the colors of the dish reminded him of paintings by Carpaccio.

Usually the thin slices are served with a dressing of olive oil and lemon juice plus seasoning, often with field greens ,arugula or raddichio and thinly sliced Parmesan cheese.

There you have it, Carpaccio demystified. I invite you to come in and sample one of our three carpaccios: our  beef tenderloin (a restaurant favorite for over 20 years ) and our  two new  ones ,smoked salmon and roasted beets (there I go with those beets again).    

Bon Appetit, Gina