Well, we're a month into our 8th season, and so far, so good. Many of our loyal fans have come in once (or twice!) since our opening and we've enjoyed listening to how they missed us while witnessing their zeal in being back for dinners at the Red Barn. Already, we've had a few people, new to the Red Barn, and it's so exciting for us to find new customers, who will, we hope, become regulars. I won't mention that getting our sea legs back has been rough, as usual.
Besides refining the menu for a new year, we've been very busy making a take out menu, Red Barn Good2Go, which offers our customers many of our most popular dishes to order via email or phone and enjoy, tucked into their own kitchen table or in front of the Fridge as a late night snack. We're including heating and serving directions and we're packaging it all in the most recyclable packaging. The Red Barn is also striving to be Green!
Our hours are evolving too. We're beginning dinners on Thrusday on May 14th. It's not the end of the week, it's not the weekend, but a comforting dinner out on Thursday, is sometimes the perfect bridge to the weekend. Come from 5:30 to 9pm if you're inclined, and we'll try to start a Thursday night tradition of comfort food,a nice glass of wine, and a preview of the weekend offerings.
Friday night and Saturday night are dinners as usual, but Brunch is what's doing at the Red Barn on Sunday. We will be serving some breakfastie, brunchie, lunchie things from 11:30 to 3pm, with the Sun pouring into the dining room and possibly a little music which will soothe as you read the paper, talk to your partner or just eat a big chocolate waffle. We hope you'll come in for Sunday brunch at the Red Barn.
That's all for now. My next update will be all about my farming efforts, but I'm going to bed now so I can get up with the chickens! Cheers to all!