Renee and I spent last Monday and Tuesday foraging in the woods around the restaurant for branches and berries for our containers outside. Here are a few pictures of the final product:

Winter Landscaping

Winter at Good Thyme

Apples, anyone??

A little Northwoods decorating!

Another view of the mantle

We are getting ready for a busy holiday season-  our dining room upstairs is getting a lot of use for Holiday parties! I revised the wine list and added some great Pinot Noirs and three fantastic Italian white wines: Zuani Vigne, Zuani Zuani and Terre Dora Grecco di Tufo. The Zuani is one of my favorite white wines. Both Zuani wines are comprised of the same grapes (Tocai Friulano, Chardonnay, Sauvignon and Pinot Grigio) but the Zuani Vigne is aged in stainless steel and the Zuani Zuani is aged in oak. I still am head over heels for Pinot Noir- a fantastic Pinot makes my head spin! Currently, my favorite is a Sonoma wine called Taft Street Russian River Pinot Noir (although the Anne Amie Pinot Noir is a favorite).. I am on the hunt for a few good Cabernet Sauvignon’s that are not overly tannic. If you have any suggestions, please send them my way! I added a new beer to the list as well- Boddingtons Pub Ale. I remember the first time I drank it about 15 years ago- Ted and I were at Haskell’s in Highland Park and the cans with the CO2 cartridges had just landed on the market. Time flies when there is so much beer and wine to explore!!

We are planning our New Year’s Eve Menu- we are thinking of a couple of exciting specials with lobster and beef tenderloin or lamb?? We haven’t settled on anything yet but will get the word out as soon as we nail it down. We will run the regular menu on New Year’s as well so if you are hungry for BLT pasta or Mongolian Lamb, you won’t be disappointed!

As you can see (since you have gotten to the blog)- we have a new website. We will be adding additional catering information in the very near future and updating our philosophy section. It is suprisingly hard to articulate our philosophy. A very good friend of mine shared the poem with me that we have in the philosophy section right now and I think it is a very good start to distilling down what we are doing and how we want our guests to feel. Looking back on the summer, I am so thankful for everyone who came in to join us for dinner. I love looking around and hearing the laughter and seeing the smiling faces that are a beautiful result of time spent around a table.  I have spent some time updating our wine list (and learning a lot in the process) and I am excited to share some of the new wines with you. Recently, I have fallen in love with Pinot Noir and a couple of my favorites are: Anne Amie Winemakers Select Pinot Noir and Mount Eden Estate Pinot Noir. I also have a beautiful blend of Zinfandel, Petite Sirah, Carignane and Barbera  from California called 10 Mile The Broken Road that is definitely worth a try if you are looking for a reasonably priced red wine.  Another favorite of mine is Kaesler “The Stonehorse” Grenache/Shiraz/Mourvedre- it is a big Australian red wine.  We do have a great selection of white wines as well, I will pick a couple of favorites for the next post (something to look forward to!).

Just in time for the holidays, we are hosting a Pampered Chef and Bejio Bags party at Good Thyme on December 3rd from 5 pm to 7 pm. Pick out some Christmas presents for yourself and your friends and family!! Come downstairs to the bar with your receipt from Bejio or Pampered Chef and we will give you half off a glass of wine, beer or a cocktail at the bar. Hope you can make it!

Well, it is finally warming up in Bayfield and I think we have had our last frost/freeze warning for a few months! Pasta night is still going strong on Wednesday nights until June 24th. We have completed our deck and it is a great spot to have dinner or a drink…the sunsets are amazing !! The ‘dock’ is going up around the boat bar and we should be ready to set sail in a few weeks. I will take a few pictures  this weekend and post them on the blog. We are changing the menu next week and I am nearly finished putting my summer cocktail list together- Moscow Mules, anyone?? We hope to see you soon!

Stop by Good Thyme on Friday May 1st- we are having a bonfire, outdoor bar and live music by the PeaceFrogs featuring Corey Carlson. We are celebrating spring and the arrival of the Boat Bar. The music and fun start at around 8:30 pm. We are open for dinner at 5 pm- have a bite to eat before we head outside!!

We are planning a Thai cooking class at the restaurant on Tuesday April 28th from 5:30 to 8:00. Renee will share tips, recipes and anecdotes from her recent trip to Thailand. Bring your appetite and be prepared to get your hands dirty; this is a hands on class in the Good Thyme kitchen. Space is limited- give us a call at 373 5255 or send us an email to reserve your spot. The cost per person is $45.00.

A Place to Start

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Mussels Mariniere

White Wine + Fresh Cream + Capers

11.

Blackened Beef Tips

Good Thyme Steak Sauce + Crispy Shoestring Onions

11.

Mediterranean Crostini

Wisconsin Goat Cheese + Caramelized Onions + Olive Tapenade

10.

Trio of Sweet Potato Fries, French Fries & Cheese Curds

Hand Cut Fries + Wisconsin Cheese Curds + Garlic Sauce + Cajun Remoulade

9.

Good Thyme Nachos

Hand Cut Tortilla Chips + House Made Pico de Gallo + Refried Beans

9.

Soup of the Day

4.

The Menagerie

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Beef Burger with Sweet Potato Fries or French Fries

Wisconsin Cheddar Cheese + Bacon + Crispy Shoestring Onions

11.

The Voyageur Chimichanga

Shredded Beef + House Made Pico de Gallo + Hand Cut Tortilla Chips

12.

Fish Tacos

Horseradish Coleslaw + Tempura Battered Local Fish + House Made Pico de Gallo

13.

Tom Ka Kai

Thai Chicken Soup and House Salad

Mushrooms + Chicken + Red Curry Coconut Broth

12.

Wood Fire Grill

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Served with Smashed Potatoes + Green Beans + Choice of Sauces:

• Mushroom Green Peppercorn Sauce •

• Blue Cheese Crusted with a Red Wine Reduction •

• Chimichurri •

New York Strip Steak

23.

Bistro Tender

20.

Bone-in Rib Eye Steak

26.

Main Plates

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All Main Plates are Served with a House Salad and Bread

Macaroni and Cheese

Fontina + White Cheddar + Swiss

13.

Autumn Vegetable Stew with Cheddar Garlic Crumble Crust

Sweet Potato + Rutabaga + White Wine Cream Sauce

16.

Bruschetta Chicken

Parmesan + Basil + Tomato

15.

Thai Lamb Kebabs with Grilled Vegetables and Jasmine Rice

Coconut Peanut Sauce + Red Peppers + Onions + Mushrooms

22.

Pan Fried or Broiled Lake Superior Fish with Smashed Potatoes & Green Beans

Good Thyme Tartar Sauce + Apostle Island Fish Company Trout or Whitefish

16.

Wood Fire Grilled Salmon with Smashed Potatoes & Green Beans

Tomato Dill Butter Sauce + Wild Sockeye Salmon

22.

Kid Meals

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Under 10 + Soda Included

Chicken Tenders with French Fries     5.

Macaroni & Cheese     5.