You have asked for fries. We have installed two new fryers, using a blend of canola and soybean oil. We can now offer you garlic herb, chili cheese, sweet potato and beer battered fries. Goodbye Kettle Chips.
You have asked for quicker turn around times and hotter food. We have added another 800 square feet to our kitchen, and filled it with all sorts of nifty equipment that will insure that your meal will be served piping hot, and pretty damn quick.
Our new menu features Steelhead in three items: the flame-broiled Steelhead Sando, the Blackened Steelhead tacos, and the Worthy Steelhead fillet platter.
You have asked for more soup and salad varieties. We have added a hearty Cobb Salad to our menu, as well as an upgraded warm beet salad. In addition to our tasty Coconut Clam Chowder, we will be offering new and creative soups daily.
You have asked for prime rib. We are pleased to offer you the Big Dipper, a sumptuous pile of sliced prime rib smothered in Swiss Cheese and caramelized onions on a hoagie with our special au jus. We are offering a Turkey Dip as well, with or without bacon.
You have asked for wings, hot wings, even blazing hot wings. We have listened. How about this: eight chicken drumettes (imagine a mini-drumstick) fire-powered with our own habanero sauce. Yes, we grow habaneros in our greenhouse, along with other peppers and herbs. You'll need a cold worthy to cool down the pipes.
You have asked for more dessert varieties, especially for the kids. We are pleased to the point of feeling semi-guilty to offer you the Jack Zooki, which you just have to try to believe. Imagine a home made chocolate chip, peanut butter or oatmeal cookie warmed in a crock supporting two delicious mounds of ice cream, drizzled with your choice of caramel, marionberry or chocolate stout. Like a S’more but more!
You have asked us not to touch the Reuben. We haven’t. We did give it a name – the East Side Reuben, our way of saying "thank you" to all of our regular guests who live out here on the other side of the tracks. Speaking of the East Side, please sample our Highway 20 Pork Tacos.
To check out our new and improved menu, please click here.
So there you have it. A new menu, a new kitchen, and a renewed commitment to worthiness by our battle-tested and gung-ho staff. As we look back on the first seven months since we opened our doors, through thick and thin, we continue to be grateful for your support. Your feedback, in a word, feeds us, and fuels us, to strive each day to get better . . . to get worthier.