**Scroll to bottom for information regarding our final days/closing date**
Feast of Seven Fishes is now on a wait-list
Brasserie Petit Pomme (French menu) for Dec. 19, 20 & 21st reservations are offline. Please email labcomarket@gmail.com for reservations.
Dinner Specials
12/2/23
Starters
Belle du Jour Oysters on the Half Shell 18 (only 2 available)
East Coast, mild brine, sweet and nutty finish, with mignonette and cocktail sauce
Salmon and Corn Chowder 8
Fresh salmon, milk, fish stock, onion, corn, potatoes
Gravlax, Goat Cheese, and Corn Pancakes 14
House cured salmon and herbed goat cheese over sweet corn pancakes, smoked salmon roe, micro herbs.
Spinalis with Bearnaise Butter 14
Ribeye cap meat charbroiled medium rare, Bearnaise butter, matchstick fries.
ENTREES
KC Strip Steak Diane 45 *
12 oz. Certified Angus Beef USDA Prime KC strip steak charbroiled to order, brandy mushroom Dijon cream sauce, smashed Yukon potatoes, steamed asparagus.
Argentine Kabob 29
10 oz. tenderloin and sirloin tips charbroiled to order, chimichurri sauce, roast red potatoes, Brussels sprouts.
Snow Crab Leg Clusters 32 (limited)
A pound and a half of snow crab leg clusters broiled with Old Bay butter, steamed red potatoes, lemon, drawn butter (you’ll be using your hands for this to get every last morsel!)
Southern Fried Catfish 19 (limited)
Cornmeal fried fillet, jalapeno hushpuppies, fries, Cole slaw, tartar sauce
Red Beans and Rice 14
New Orleans style red beans simmered with andouille sausage, bacon, pickled pork, and ham, served over steamed rice with cornbread.
DESSERT
Pumpkin Roll Cake 8
Fresh pumpkin cake, cream cheese filling
Tres Leches Cake 8
Sponge cake soaked with three milks, topped with whipped cream, berry compote.
*Consuming raw or undercooked foods may increase risk of foodborne illness.
LABCo Final Schedule and Events
Russ here, so we are starting to number the days until the final elbow, or as it may be, our swan song. We have decided that our last day of regular restaurant operations will be Friday, December 15th. This will be the final day that the regular menu will be offered. Up until that time, except for our being closed on Thanksgiving Day, we will continue to operate with our normal hours and menu, and reservations will continue to be available online through our website @ www.littleapplebrewery.com . Due to staffing limitations, we are unable to accommodate groups of more than ten persons.
Additionally, we have had a lot of interest in our annual, and final Feast of the Seven Fishes dinner which will be held on Saturday, December 16th @6:30. The dinner will have a slightly different format this year. We will begin with an extended reception in the lounge complete with a raw bar and passed hot and cold hors d’oeuvres. From there we will move to the dining room for a five-course dinner with a great selection of wines. Reservations will be available by email only and a $50 deposit will be required, non-refundable if canceled less than 48 hours prior to the event. The complete menu will be posted within the week, the cost for the event is $200 not including tax and gratuity. All reservations will be on a first come first served basis and must be made by email (not in person or phone). The email address will be labcomarket@gmail.com .
But that’s not all. We will also be open December 19, 20 and 21 (Tuesday, Wednesday, and Thursday). For those of you who know me well, you are probably aware of my love for French cuisine. I started my career in a French restaurant, and it so intrigued me that I went to culinary school to study. You may have heard me remark that all I ever wanted to do was to have a little French restaurant and cook classic French cuisine. Well, the time has come. So, on our last three days of this long, strange trip we will offer exclusively an al a carte French menu and wine list, we are calling it Brasserie Petit Pomme. These three nights will be reservation only, no walk-ins! The menu will be posted, and we will open online reservations through the website on Sunday, November 26.
And that’s it, just that easy. Thank you for your continued support of our local family-owned restaurant, we look forward to seeing you all in these last weeks.
