Join us for Easter Brunch on April 4 from 9 – 2

Omelets

Mediterranean - Kalamata Olives, Capers, Sundried Tomatoes – 7

Cajun – Spicy Andouille Sausage, Tomatoes, Scallions, Manchego – 9

Bruschetta – Tomato, Basil, Roasted Garlic, Balsamic Glaze -7

Lump Crab – Asparagus, Roasted Red Pepper – 10

Wild Mushroom -  Goat Cheese, Fresh Herbs, Truffle Oil – 8

Bacon and Cheddar – Applewood Smoked Bacon, Sharp Cheddar – 8

French Toast

Toppings: Fresh Berries, Raspberry Sauce, Maple Syrup, Whipped Cream – 8

Buttermilk Pancakes

Plain, Chocolate Chip, or Blueberry  8

Toppings: Fresh Berries, Raspberry Sauce, Maple Syrup, Whipped Cream

Eggs Benedict

English Muffin, Ham, Poached Eggs, Hollandaise Sauce  8

Eggs Florentine

English Muffin, Spinach, Poached Eggs, Hollandaise Sauce  7

Sausage Gravy on Toasted French Baguette

Mild Italian Sausage, Poached Eggs  10

Lemon Scented Crab Cakes

Sauce Gribiche, Pomme Frites  21

Grilled Ribeye

Marinated Asparagus, Pomme Frittes, Bordelaise  24

There is no better place to enjoy your Saint Patrick’s day weekend than at the Carbon County Cultural Project Building. Come to FLOW after the parade to jam and hang with the Tartan Terrors and enjoy our special Irish themed buffet of Bangers and Mash, Shepherd’s Pie, Oven Roasted Potatoes and Chef Weida’s Wings for $10.00.

Tartan Terrors:
Taking the Celtic scene by storm, the Tartan Terrors, North America’s premiere Celtic Event, features the best in music, comedy and dance.  Bolstered by the blistering piping of a Two Time World Champion Bagpiper, the driving tones of drums from around the world, and a guitar played unlike any you’ve ever heard, standing room only audiences understand why Dig This Magazine declares “(The Terrors) one act to keep an eye on!”  Combine this musical prowess with championship calibre Highland Dancers and intentionally recognized comedic performers and this Celtic Group goes beyond the ordinary.  Members of the Tartan Terrors have performed on 4 different continents; in some of the most prestigious Festivals, Highland Games and Theatres of North America; for President Clinton; Queen Elizabeth II; and Good Morning America. They’re even streaming for on-demand listening in multiple international podcasts including a coveted spot on Pulse of the Planet in Spain!  Join the phenomenon of the Tartan Terrors and see why Celtic Beat Magazine hails them as “the heirs apparent to the [Celtic] mayhem.” http://www.tartanterrors.com

Minotaur Porter Label

Flow Bar and Restaurant is proud to release Microcephalic Minotaur Porter on Thursday, March 4 at 6 p.m. with a free beer tasting event. Flow’s co-owner, internationally renowned artist, Victor Stabin (www.victorstabin.com) designed this cheeky label with the image of the minotaur holding a heart-shaped box of chocolates. We are giving away one Minotaur Porter per customer. Quantities are limited and artist’s signatures will be available for a limited time.

The Minotaur image is a character from Victor’s soon to be published book. Victor’s artwork has inspired brewer Michael Simmons of Tunkhannock, PA to design this porter with rich roasted coffee and dark chocolate flavors. Simmons is a rising star in the beer world, he has been judging the Sam Adams Longshot competition and has been an avid home brewer over 15 years.

Part of the evening’s fun will be sampling FLOW’s new bar menu designed by Executive Chef Nate Weida and Sous Chef Austin Hollis – the perfect foods to nosh on while you enjoy our wonderful selections of craft beers and sample the Minotaur.

Appearance: Deep black with some ruby and amber highlights at the edges of the glass. the foam is tan and creamy with small bubbles and soft texture. Aroma:Rich dark roasted coffee and bitter chocolate dominate aroma with underlying aroma of traditional English Golding Hops.

Limited Supply Available

Flavor: Reveals rich roasted coffee and dark chocolate flavors that are firm but are well balanced with a lower level of carbonation. Finishes dry and well balance with hop bitterness the leaves the palate longing for another taste.

We hope to see you at ART and Craft night at FLOW!

When we think of a romantic Valentine’s Day dinner,  we think intimate and cozy. This makes FLOW’s Valentine’s Weekend dinner the perfect choice for you and your significant other. With four courses, candlelight, and monstrously incredible  food,  there is no place we would rather be to let our love flow.

When: Saturday, Feb. 13, two seatings: 5:30 and 8:30 pm and Sunday, Feb. 14th, two seatings 5:00 and 8:00
Where: 268 W. Broadway, Jim Thorpe, PA
Call: 570.325.8200
Cost: $65 per person plus gratuity and tax

First Course

Dayboat Maine Sea Scallop

Rosemary Garlic Polenta Cake, Sundried Tomato Pesto

Red Beet and Goat Cheese Terrine

White Truffle Vinaigrette

Organic Foie Gras

Braised Pearl Onions, Fig Molasses

Second Course

Oyster Stew

Smoked Caviar, Chives

Arugula Salad

Red Wine Poached Pear, Pine Nuts, Chevre, Honey Vinaigrette

Mixed Greens

Strawberries, Grapes, Cashews, Chocolate Vinaigrette

Third Course

Filet of Beef

Roasted Garlic Potato Puree, Grilled Asparagus, Green Peppercorn Sauce

Line Caught Striped Bass

Wild Mushroom Polenta, Creamed Spinach, Micro Green Citrus Salad

Asiago Herb Crusted Free Range Chicken

Saffron Risotto, Broccoli Florets, Lobster Cream Sauce

Fourth Course

Crème Brulee

Tahitian Vanilla, Raspberries

Flourless Chocolate Cake

Chocolate Covered Strawberries

Raspberry Cheesecake

Chocolate Ganache

Please be our guest at FLOW  for our  New Year’s Eve Celebration Dinner featuring a specially prepared four-course dinner for $65 pp plus tax and gratuity.

Seatings will be at 5:30 PM and 8:30 PM.  We hope you will join us for  FOOD ART DRINK @ FLOW and a Healthy, Happy and Joyful New Year!  Call 570-325-8200 to reserve.

Menu

First Course

Braised Pork Belly

Red Onion Jam, Gauffretes

Red Beet Carpaccio

Whipped Goat Cheese, Micro Greens, Champagne Emulsion

Smoked Salmon Tartar

Red Onion, Capers, Dill Vinaigrette, Caviar

Second Course

Grilled Romaine

Rye Croutons, Asiago, Peppercorn Dressing

Arugula Salad

Smoked Duck Breast, Dried Cherries, Maytag Bleu Cheese, Champagne Vinaigrette

Carrot Coconut Soup

Crab Chive Salad

Third Course

Grilled Filet of Beef

Truffled Potato Gratin, Haricort Vert, Bordelaise

Dayboat Maine Sea Scallops

Lobster Risotto, Baby Spinach, Champagne Buerre Blanc

Stuffed Breast of Chicken

Prosciutto, Gruyere, Arugula, Cherry Tomato Compote, Grilled Asparagus, Potato Pure

Fourth Course

Crème Brulee

Raspberries

Brioche Bread Pudding with Honey

Roasted Pear, Champagne Sabayon

Godiva Chocolate Cake

Rich Godiva icing