Yesterday we had two customers engage in an Oyster Eating Contest. Between the two of them 204 Oysters were eaten.  One pint per 24 Oysters was also part of the deal.  The object was to see how many they could eat, not worried about timing.  Edward was able to eat 103.  Nikki stopped at 101.  Happy they both broke 100 each. They left with a smile on their face!

Nikki at the beginning looks eager and strong.

Edward also looks hopeful.

Halfway through the contest.

The finale!  Both so proud, and maybe a bit full!

I guess it took a lot out of them!

Photos by Emanuelson Photography

As an appetizer we are featuring a Spring Chicken Soup.  It has Peas, Carrots, Asparagus, Baby Turnips, Baby Shiitake Mushrooms, & Chicken Confit.  And that is topped with a Ramp Pesto.

For a main course we are offering Soft Shell Crab.  It comes over Perl Pasta, Shiitake Mushrooms, Peas, Asparagus, Roasted Tomato, with a Caper Vinaigrette.

Photo by Emanuelson Photography

Ready to join the Liv’s family?  We’re now hiring Line Cooks!

Open 6 nights a week for dinner, we work in fast-paced, teamwork driven environment. Our focus is on great food, presented beautifully and served with pride.

Some restaurant experience is helpful. Salary will be based upon background. We have immediate openings, so if you’re ready to be part of this experience send your resume to our Chef & Owner, John Brescio, at jbrescio@gmail.com.

Beets are among John’s favorite ingredients.  Enriched in a multitude of nutrients, they are known for their Cardiovascular health benefits.  They are found to offer protection against coronary artery disease and stroke, lower cholesterol levels in the body and have anti-aging effects.  (nutrition-and-you.com)

At the moment we have a Roasted Beet Salad which is a favorite among our customers, and although we make slight changed from time to time to it, it never fails to be a top seller.  We also have it accompanying our Arctic Char with Potatoes, Leeks, and a Whole Grain Mustard Sauce.

John is pictured here peeling a beet using a rubbing method.  If you roast the beets covered for an hour thirty minutes (give or take the size and quanity of the beets) you can take a towel and rub off the skin.  You should use an old towel because it will get dirty, but it saves you from cutting off too much flesh with a knife.

Photography by Emanuelson Photography

Our amazing Pastry Chef Kristen Krysiak has added a new dish to our oh so popular dessert menu, it’s a Banana Cream Pie.  It is paired with a scoop of  Homemade Coconut Ice Cream sitting on top of a mound of toasted Coconut!  Oh Man!

Photo by Kristen Emanuelson

One of our favorite purveyors is Foods In Season from the Pacific Northwest.  They supply us with some of the best mushrooms that are available.  We also get some of other seasonal items such as Ramps and wild Colombia River Salmon from them, which we should be featuring soon.  Here is a shot of some of the ingredients that we received this morning.

Photos by Emanuelson Photography

Our Photographer Kristen conjured up this delicious breakfast sandwich with a few Healthy Add-ons “this is her alternative to a bacon, egg & cheese”.

Start with your favorite bread, she chose a sliced fresh Italian Loaf, and toast it to your liking.  Kristen likes to pop the yolk of her fried egg so it is cooked through, that way it doesn’t get messy.  Add your favorite cheese, she chose Cheddar.  Slice up half an Avocado and some sweet Cherry Tomatoes and add them on top.

Its a filling breakfast that is sure to delight your taste buds!  Tell us about your favorite Breakfast Sandwich!

Photo by Emanuelson Photography

Come and try out the newest tasty appetizer we are offering this weekend.  They are Duck Confit & Spiced Apple Dumplings that come with a Seaweed Salad.

Photo by Kristen Emanuelson

Liv’s is hosting the Oysters & Wine Pairing on Sunday, April 29th!

Four different types of oysters will be expertly paired with four delicious wines.

Two seatings:
5:30 PM & 6:30 PM
$35 per person (plus tax & gratuity)

We have limited seating for the event. Call soon to make your reservation!
(860) 395-5577

The bounties of the Spring are starting to arrive. We will be changing our menu often as spring ingredients become available. Keep an eye out for some seasonal favorites such as Soft Shell Crabs, Wild Columbia River Salmon, Morel Mushrooms, Ramps and Spring Onions.

Photography by Kristen Emanuelson