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Newsletter |
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Spring is BACK at Anneke Jans and the windows aren’t the only things staying open! Now, you can enjoy a bevy of new martinis and cuisine seven nights a week! Not only have we expanded our hours, but we’ve also enhanced our atmosphere and updated our menus! Here’s what we’ve been up to: • Even though it was loud, we heard you! To encourage a more comfortable conversation, we’ve installed specially designed ceiling tiles along with thin layers of padding underneath linens to soften acoustics all around you. • Looking for something other than a mojito this summer? Come try some of our amazing new cocktails! Our bartenders were hard at work this spring creating some truly original concoctions that are guaranteed to cool you off and keep you smiling. New favorites include the sage and mango filled “Canopy” and the pineapple and basil-infused “Floridita.” • Do you enjoy a wine list with a little variety? How about A LOT of variety? Even with more than130 different wines and champagnes, we’ve still managed to throw on some fresh new bottles for you to try, recommended by our experts. • If the new cocktails have your mouth watering, wait till you see what our kitchen has been up to! New summer dishes include raw Pemaquid oysters drizzled with your choice of Bloody Mary or Ginger mignonettes, as well as, a “lucky tomato” gazpacho, which has a petite panzanella salad and opal basil. • “I love the seasonal menus, and I love that there are often local options. Personally, I think Charlie is, hands down, one of the seacoast's top chefs. [Annekes] has a great ‘neighborhoody’ vibe- a true bistro in that way. You just can't miss there.” ~MJ Blanchette, local artist and fan of Anneke Jans. COMMUNITY As an independent restaurant, we recognize the importance of a supportive community. With several changes going on in and around Anneke Jans this summer, we want to keep you informed and get you as excited as we are for what’s ahead! • As some of you may have noticed, a few members of the Anneke Jans family are expecting! Congrats to Andrea Matthieu and Jenn Hennessey who have both left work on maternity leave. Can you believe they’re both due on the same day? To all of their well-wishers, Jenn will be staying home, but Andrea will be back in the fall! • Congratulations to Raj Mandekar and his business partner, Janet Howe, on the opening of their new Indian specialties restaurant, Tulsi. If the delectable samples at last month’s Taste of Kittery event had your mouth watering, now you can visit their new location (right across the street from us) and try the whole menu! • Friend and neighbor Lory Pratt will be relocating her stationery and card store Papers, Ink! across the street this month. Christine McGill, owner of the Christine’s Crossing and Christine and Co. shops in Rye, will be introducing her new business into Lory’s current space. • Congratulations to Jen Pye and Brittani Krakie on their recent graduation from Atlantic Culinary in Dover. We’re very lucky to have you both as a part of our team! • Tis’ the season for wedding bells and we’re no exception! Congrats to our beautiful bartender Andrea Knowles and her husband on their recent nuptials. We wish you both the best! SPECIAL THANKS: Thank you to everyone who came out and supported the Taste of Kittery last month at the Kittery Lions Club! It was a huge success! • A big thanks goes out to our very own Ken Paiva for picking up extra managerial duties while we stay open seven nights a week this summer. We appreciate all of your hard work and dedication! FEATURED RECIPE Compliments of Chef Charlie, here is this season’s CHILLED PEA SOUP WITH LOBSTER What you’ll need: Directions: Place in blender and puree till smooth. Season to taste. Strain soup through a fine mesh strainer. Take your cup of lobster meat and mix with the lime juice, salt and pepper. Place lobster in center of plate/bowl. Pour soup around lobster and drizzle with olive oil. Enjoy! SUGGESTIONS? Have a suggestion? Want to share a story about your experiences with us? We want to hear from you! Send your comments to info@annekejans.net |