Dog days of summer are upon us. So we at the Main St Eatery thought we would jazz it up a bit.

We offer a healthy and light selection of summer dishes from all over the world at a blue light special price of

$ 9.95

Our gastronomic tour de monde includes:

Lamb Carpaccio on heart of romaine from Orvieto Italy. (Chef Gabe gave me the recipe)

Seafood calypso from Foxy’s in the Virgin Island

Salmon or Mahi poke from Kauai

Steak Tatar, the beef is choice and spices are from Madagascar

Grilled Vegetables medley for non carnivores

Scallops seviche  Ancona, Italy

Sea bass Niçoise from France

Seafood salad Monaco

Oysters and beef on romaine, specialty of  Brisbane, Australia (A recipe from Lisa Mettler)

So you can see we save you a lot of travel time to savor the world…

What else is going on at the Main Street E.?

-         Our Prix fixe is popular with the new people moving down town, for 19.00 dollars for 4 courses including our fabulous rolls, who can blame them.
-         Deliciously light and fresh blueberry tarts for desserts
-         Mojito with organic mint
-          Meringue glace with fresh fruit and ice cream

As always we wish you a wonderful time at the beach and when you come back, our doors are open Monday through Saturday form 4.30pm on.

Thank you,

Urs

Executive Chef and Proprietor
The Main Street Eatery

434.847.2526
ugabathuler@comcast.net

907 Main St.
Lynchburg, Va 24504

Soft-shell crab is crustacean seafood that can be eaten whole if fried or pan seared shortly after molting their hard shell.

Ever since I was introduced to this Southern specialty, I can hardly wait for the annual soft shell crab season. Once again The Main Street Eatery will serve the very best Chesapeake blue crabs, lightly breaded and accompanied by a fine Remoulade sauce, served on a bed of organic mesclun greens .  Enjoy them as an appetizer or make them your main course with a double helping.  The soft shell crabs will be available every evening, starting June 1st, for a short period only.

What else is going on at the Main Street Eatery?

- Prix Fixe dinners every evening for $19.00, including appetizer, soup or salad, entrée and dessert

- Refreshing Mojitos made with mint from our garden

- Customers’ vote on new favorite appetizer: Blackened oysters, mild, medium or hot, on lentil salad

Consult our new late spring menu on line @mainsteatery.com
and for questions and suggestions, as always, drop me an e-mail to ugabathuler@comcast.net/.

We hope you’ve all been enjoying the spring thus far and look forward to your next visit!

Best regards
Urs and Michele Gabathuler
Proprietors
434 847 2526

Answer:

Soft-shell crab is crustacean seafood that can be eaten whole if fried or pan seared shortly after molting their hard shell.
As crabs grow larger, their shells cannot expand, so they molt the exteriors and have a soft covering for a matter of days when they are vulnerable and considered usable. Fishermen often put crabs beginning to molt aside, until the molting process is complete in order to send them to market as soft-shells. Crabs should be kept alive until immediately before cooking so they are fresh. Usually crabs must be eaten within four days of molting to be useful as soft-shell crabs. They begin to rebuild their shells after that, and when eaten, have a thin shell. These are often referred to as “paper shells” or “tin backs” and are more crunchy when eaten, making them less desirable to some.

With the blue crab in cold waters this molting is highly seasonal and usually lasts from early May to July. Demand for this delicacy has increased with the use in Japanese and other cuisines, so that the mangrove crab has been used as an alternative source from Asia. Because mangrove crabs grow in tropical muddy flats all year round, such swamps provide a continual source of soft-shell crabs. In warmer waters such as the Gulf of Mexico, soft-shell crabs are available for longer periods. The crabs continue to molt throughout the year, but in smaller numbers, sometimes making it unprofitable to fishermen to maintain traps through those periods.

Unternehmerische Initiativen bei schlechter Wirtschaftslage sind zwingend erforderlich.
Urs Gabathuler von der Main Street Eatery hat sein eigenes Konzept:

Prix fixe dinners $ 19
Question: What is a prix fixe dinner?

Definition according to Wikipedia:

A prix fixe menu is simply a collection of pre-determined items presented as a multi course meal at a set. For instance, one evening, a restaurant may offer a prix fixe menu of escargot for the first course, beef bourguignon for the second course, a cheese platter for the third course, and crème brûlée for the dessert course. Most Parisian restaurants will actually offer two or three prix fixe options to diners every night.

Answer from Chef Urs:

Although prix fixe (pronounced like “prefix”) menus are common in Europe, they’re still somewhat of a novelty to most Americans. Prix fixe dinners have a long tradition in many European countries, especially France, Italy, Spain, and Germany, and many American tourists enjoy them during their European vacations. The Main Street Eatery would now like to introduce to its friends and customers this great concept which allows you to dine leisurely, enjoy several courses, and end up being pleased paying the bill at the end of dinner because it was such a great deal. Our prix-fixe dinner consists of:

Appetizer
Choice of soup or hors d’oeuvre

House Salad

Entrée
of Chef’s choice

Dessert
two choices

Price: $19.00 plus tax and gratuity
(Add a glass of our house wine for $6.00)
* * *

One example from the week of February 9:

Choice of chicken quesadilla or soup du jour

House salad

Beef Bourgignonne with pasta and vegetables

Choice of organic peach tart or creme brulée

The prix fixe dinner changes frequently. Therefore, if you like to know the details, give us a call after 3:30 p.m. at 847-2526 and ask Chef Urs what his choices for tonight’s dinner will be.

Of course, our à la carte menu with your favorite entrées and appetizers will always be available as well.
Enjoy! Guten Appetit! Mahlzeit! Buon Appetito! Bon Appétit!

Urs Gabathuler

Executive chef and proprietor
The Main Street Eatery

434.847.2526