Wishing you good times, good cheer, and a memorable new year.
All of us at Prairie Creek Vineyards want to thank you for your business, loyalty, and
support in 2016. We look forward to seeing you again in 2017!



The logical place to start with this newsletter is "the project."  I get peppered with questions about it all the time.  I can really sense the excitement.  I am happy to say that we have completed the demolition phase and are actually putting lumber together inside.  Floor plans are wrapped up for the most part.  We are down to the making sure the details will make the fire marshal happy.  

I do need to give a big shout out the Rathman-Manning group.  They were tasked with opening a 24 foot section of the building.  There are 2 sides to the building and we needed to take out part of the wall that divides it to make it functional.  The pictures show the process of removing a section of a 15-inch brick and cinder block wall and installing an 18-inch I beam header.  Confidence was high until a similar project in South Dakota proved fatal.  With a little bit more respect for the task at hand, the crew succeeded in a perfect installation.  It's beautiful.

I write these notes after our New Years Eve celebration at the winery.  We were fortunate enough to have Courtney (Chef in training) helping us that evening.  I believe it was our busiest holiday celebration to date.  Courtney ran the kitchen to perfection.  Between Courtney's expertise and our fantastic, hard working staff in the front, I am excited to get started in town.  

Cheers to the New Year and a lot of hard work to come.

Don't be strangers while we complete "The Project."

Nick

P.S.  If you are a guy from the west coast that I have had a phone conversation with regarding writing content for my advertising I would LOVE to hear from you.  I can't for the life of me find your email address or phone or name.  Anywhere.  This makes me sad.

Upcoming Events
Make your reservations now for Valentine's Day!

Your meal will include:
  • appetizer plate
  • mixed greens salad & bread
  • slow roasted select prime rib
  • twice baked potatoes
  • roasted vegetable
  • parfaits for dessert. 
A bottle of your favorite PCV wine will be included with the meal.

$89/couple

Call/text Nick at 308-940-1370 to make reservations.


January Menus:
 
Jan 6th:  Chicken Parmigiana 
Chicken breast that has been breaded with fresh herbs and cheese is served over a mound of spaghetti with house-made marinara, fresh basil and mozzarella cheese.  It's served with sautéed veggies, mixed greens salad, bread & dessert.

Jan 7th:  Pork Tenderloin Medallions 
Join us tonight for Pork Tenderloin Medallions, roasted garlic mashed potatoes, vegetable medley drizzled with a flavored balsamic, mixed greens, bread, & dessert.

Jan 13th:  Shredded Beef Tacos
Seasoned beef is topped with our special mixture of avocado, tomato, onion, seasonings & lime along with fresh lettuce, and queso fresco.  The shell is just the right amount of crispy too!  You'll get a beautiful meal of two tacos with mexican rice, beans, chips & salsa and dessert. 

Jan 14th:  Thai Chicken Thighs
This meal highlights some amazing flavors!  We'll be serving spring rolls, Roasted Thai Chicken Thighs with coconut rice and a vegetable stir fry.  There, of course, will be dessert too!


Jan 20th:  Soup and Reubens
Comfort Food at it's finest!  We'll be serving made-from-scratch Rueben Sandwiches with our slow roasted corn beef alongside a steaming bowl of soup.

Jan 21st:  Steak Night!
We take a perfect beef tenderloin steak, cook it to perfection and serve it alongside potatoes, veggie, bread, salad, & dessert.  You won't want to miss it. Please call ahead to let us know you're coming.  

Jan 27th: Smoked Beef Brisket & Pork Loin
Smokin' Dan at his finest.  You won't want to miss it.

Jan 28th:  Salmon/pork loin
Smoked salmon & rice pilaf along with smoked pork tenderloin.  Each of these meats will be served with extensive sides, bread, and dessert.

 

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