Now Serving Brunch on Saturday & Sunday!
January 27, 2011
Introducing Weebee’s Weekend Brunch!
We are now serving brunch 9-2:30 on both Saturday and Sunday. We’ve added a few new items, like Toad in a Hole:
It’s a croissant stuffed with sausage gravy and topped with poached eggs, served with breakfast potatoes.
We’ve also added Potato Cakes
Shredded potatoes and pancake batter are formed into cakes and layered with ham and Amaltheia Feta, served with two eggs any style.
Brunch cocktails are also available on weekends! Come try a mimosa with fresh-squeezed pink grapefruit juice or a Bloody Beer made with our own housemade Bloody Mary mix!
Call 586-2244 to make a reservation.
Calling All Beer Lovers – Now Serving Belgian Beer
January 24, 2011
We have recently added new beer to our list that every beer lover should try.
Piraat IPA is a true triple style Belgian IPA. It’s pale with a thick head, fruity and spicy malt aroma, and lightly spicy flavor with a smooth hoppy bitterness. This beer comes in a 750ml bottle and is 10.5% alcohol – this one is meant for sharing. We provide special Piraat ale glassware that allows the aromas to come out and enhances the smooth taste.
Gulden Draak Ale is a Belgian Dark Triple, dark brown in color with full body, hoppy accents, and natural toffee-like sweetness from the malt. Enjoy this as a dessert beer, or in place of dessert. This also comes in a 750ml format with Gulden Draak glassware, and at 10.5% alcohol is another great one to share.
We’ll continue to bring in more new, exciting beers… let us know what you think!
New Dessert Menu!
January 14, 2011
Our pastry chefs have been at it again… we’re rolling out a brand new dessert menu today! Check out the new items:
Brandied creme caramel with a roasted pear and pecan florentine (this can be prepared gluten free – just ask us to hold the pecan florentine as it has a bit of flour).
Our new chocolate platter features a dark chocolate torte with port soaked cherries, port hot cocoa, chocolate gelato, and a chocolate tuille.
This is our version of a banana split – strawberry malt gelato with fried bananas and Cointreau hot fudge!
The chocolate croissant pudding is absolutely sinful – croissants baked in chocolate custard, topped with ricotta and served with sweet cream gelato.
Last but not least, lemon cheesecake with a graham cracker crust and rhubarb compote.
In addition to these tempting desserts, we are now offering a dessert wine by the glass. The 2008 Rietvallei Red Muscadel is a brick red, full-bodied wine with notes of dried stone fruit and a lingering sweetness. This wine comes from the oldest Muscadel vines in South Africa (planted in 1908). At just $4 a glass it is the perfect compliment to dessert or lovely to sip on its own.
Come on in and satisfy your sweet tooth! Call 586-2244 for reservations.
Food & Wine Pairing: Grilled Duck Breast
January 3, 2011
Our Grilled Duck Breast is marinated in herbs and toasted fennel, grilled and served over cracked pepper couscous with braised fennel and orange jalapeño marmalade.
The bold flavors our chefs have put together in this dish are a perfect match with the warm and spicy L’Ecole No 41 Recess Red from Columbia Valley, WA. The wine is a blend of six grapes, featuring flavors of cola, warm spices, cherries, and earth. The ginger cracked pepper couscous and jalapeño marmalade are a nice spicy match for a warm spicy wine.
For a bottle option, try the Alpha Domus “Navigator” from Hawkes Bay, New Zealand. This Bordeaux blend showcases flavors of plum, clove, and blackberry that will provide a sumptuous background to the taste of the dish.
Call 586-2244 to make your reservation!
