Never tasted Negroamaro? Well Join us at Jaynes on Saturday November 2nd from 4-6pm for a tasting of the Cantele wines from Italy’s beautiful coastal heel, Puglia. Winemaker Paolo Cantele and Jeremy Parzen of Dobianchi.com will be leading us on this journey. There is probably no better chance to learn in depth about italian wines than hanging out with these two guys!
Tasting is $15 and includes appetizers.
For those who wish to dine after the tasting, we recommend making reservations. We hope to see you there!
Happy Fall everyone!
The hot weather has finally subsided a bit and we’re very excited to introduce our Fall Cocktail Menu.
The first libation we’d like to highlight is the Organic Harvest Mule. The base spirit is Tru Organic Crusoe Spiced Rum, mixed with fresh lime juice, house-made ginger and honey syrup and topped with organic Costadila Colfondo Prosecco. Served in a mason jar, this cocktail is sure to refresh and has the added bonus of giving you a negative carbon footprint for the day as Tru plants a tree for every bottle sold.
Organic Harvest Mule
We are now featuring a classic twist on a Manhattan called the Bentley. Replacing Rye whiskey with Laird’s Applejack gives this drink an autumnal finish of spiced apple that balances with Carpano Antica Sweet Vermouth(the absolute best there is) and a dash of Angostura bitters. Your reward for finishing your cocktail is a delicious Luxardo Maraschino Cherry nestled at the bottom of the glass.
One of Sarah’s most requested favorites: The “Impeachment” is a twist on a whiskey sour, featuring house-made peach-infused Rye whiskey, fresh-squeezed to order lemon juice and a touch of sugar.
We also have a couple new dishes just right for Fall. We are serving a beautiful blend of land and sea featuring Wild caught Keta Salmon served with wilted pea tendrils, pancetta, heirloom cherry tomatoes, baby carrots, shaved corn and cremini mushrooms with a fresh basil vinaigrette.
Finish off your night with us by enjoying some truly comforting Brioche Bread Pudding with Currants and Pecans served with house-made vanilla crème anglaise and vanilla gelato.
For those looking to hone their pumpkin skills or to teach your kids how to wield a knife, mark your calendar for Tuesday the 30th of October because we’re doing a Pumpkin Carving event early in the evening from 5-7 . Its going to be a great event for kids with plenty of booze for the adults.
Don’t forget to like us on Facebook and follow us on Instagram (@jaynesgastropub) for all the latest mouthwatering pictures and specials.
We look forward to seeing you this week!
Sarah’s latest creation: a white port cocktail with fresh lime, a little sugar, and sparkling water.
Romy’s not yet sure what she’s going to focus on at the restaurant. Her skills in napkin-unfolding are pretty strong, and she’s really great at inspecting the fun-level of all silverware and bar tools. As of now, she’s just the in-house charmer and we can tell she’s eager to learn some new skills. Here she is behind the bar with Sarah discussing the importance of proper measuring tools.
Last night, Sarah crafted a new cocktail for the dessert menu. It starts with fire. First she lights a little rum in a coffee cup.
Rhum J.M. is the rum of choice, especially apropos since the sugarcane used to make this rum is grown at the base of an active volcano; then she adds Combier — a triple distilled, all natural orange liqueur; next is Chalfonte VSOP Grande Fine Cognac; and finally fresh-brewed Calabria coffee. All of this is topped off with made-to-order sweet whipped cream and freshly grated cinnamon.
After your next meal at Jaynes, give this drink a try. It is gently warming and layered with delicate spice and sweetness. We all loved it and hope you do, too.
For those of you who would rather drink your dessert, or just enjoy drinking something that is shockingly beautiful, we have Royal Combier. It’s a combination of Combier VSOP cognac and elixir (which includes aloe, nutmeg, myrrh, cinnamon, cardamom, and saffron). Sarah can make you a cocktail with it, or just pour it into a snifter for you to enjoy. Try it next time you’re in.