March 2017

Greetings! Happy March, a non Holiday month with one BIG exception.... Endicott Restaurant Week from March 7-16.  Again we'll be offering both lunch and dinner three course menus. Lunch is 3 courses for $13 and dinner is 3 courses for $30.  The menu options look delicious and you should come back several times to try as many as you can. You can't beat the price nor the quality. And remember besides a savings, you still get lampy's fabulous service.  Don't forget that we are now open for lunch and very honestly the reviews have been great. Our bar menu is very popular and the cocktail promotion is a steal.  I hope to see many of you during Restaurant Week. Make sure you say hi and thanks again for your patronage. Until next time.. Eat well. -Jim McCoy

We are getting excited about St. Patrick’s Day coming up!  Matt has come up with a drink that is equally refreshing as it is festive. With all the recent nice days, it seems fitting to think tropical thoughts this month so here is the Tropical Leprechaun!  It is  coconut rum, blue curacao  and a splash of pineapple juice shaken into a glass with ice. Stop in and see Matt, Jackee, Tiffany, or Megan and celebrate the weather and the holiday! Sláinte!

March 7th Bonnie Brown and Bernie Giacovelli   March 14th Dave Malone March 21st Driftwood March 28th Stan Lisk

Recipe of the Month   Crispy Fried Shrimp with Pineapple tossed in Sriracha Honey Glaze By Joe Sheehan, Chef

Ingredients: Serves: 2 4 cups olive oil 10 jumbo shrimp (peeled and cleaned) 2 cups rice flour 3 stalks green onion(sliced thin) 1/2 cup honey 1/2 cup sriracha 1 cup diced pineapple  Procedure: Heat olive oil in a pot on stove  until it begins to smoke a little and then lower heat to a simmer. Toss shrimp in rice flour coating well and then drop easily into hot oil. While shrimp are frying mix honey and sriracha with diced  pineapple and set aside.  Flip shrimp over after about 2 minutes and  let cook about 3 more minutes. They will be cooked when golden brown  and floating in top of grease.  Remove shrimp from oil, set on a paper  towel for a couple minutes to drain. Place shrimp in a big mixing bowl  pour pineapple, sriracha honey glaze over the top. Toss until well  coated.  Set on a plate pour sauce over top and use toothpicks or wooden  skewers for serving. Sprinkle with green onion and you're all set. This is a super easy and quick appetizer for any occasion. Enjoy!

Employee Spotlight  José Cardenas, Dishwasher/Prep Cook By: Tom McCoy JR, Manager   We got a hard worker here at Lampy’s when we hired José Cardenas.  Jose grew up in Texas just across the Mexican border, but is here in New York to take care of his mother.  José is a big San Antonio Spurs fan but he would root for the Knicks if they were better!  While not washing dishes, cleaning the restaurant, or doing prep work in the kitchen, José enjoys taking walks in the woods and fishing.  Always respectful and willing to help, José is a great fit here at Lampy’s.

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