Holiday Greetings!
Christmas Party season is upon us. We have reservations available for the following days:
Winterlicious Wednesday [save 25% on all food], December 12th
Winterlicious Wednesday [save 25% on all food], December 19th
Thursday, December 20th
Saturday, December 22nd
If any of these days work, we look forward to hosting you!
Depending on the success of the Winterlicious program, we may continue it into January – stay tuned!
Jeremy
A few housekeeping items this week and, as always, our Menu of the Moment.
Plum will be closed to the public for a Holiday function on Saturday, November 24th.
Don’t forget our Winterlicious Wednesdays (dine at 25% off your food bill) in December – 5th, 12th, 19th
BUY A GIFT CERTIFICATE! Available DURING THE DAY at Gentlemen Three (328 7th Street S)
Join us for Winterlicious Wednesdays!
As we find ourselves booked solid through the holiday season, we've decided to reserve every Wednesday in DECEMBER for those who wish to join us for a lovely evening out. We will be offering a reduced menu of our holiday favorites to groups of 4 PEOPLE or smaller. To thank you, or to tempt you, we are offering 25% off your food purchases on Wednesday, December 5th, 12th, or 19th. Call 403-394-1200 to book your reservation! Remember, this is intended only for groups of 4 or smaller. ~ Jeremy
As a tribute to the 1st Annual SAAG Beer Fest, this week our menu is all beer, all the time. Join us to see how we utilized beer in almost every item on the menu.
Make a reservation quick – we are certain to fill up!!
@uncorkplum on twitter
403-394-1200 for you old school types
Everything poached or braised. Or stewed. Pseudo Chef Riley is diving head first into all things cooked with liquid. House made dashi poached salmon should be on your short list.
Reservations:
@uncorkplum
Hello folks – something special is in the works for this week!
We give you – October-FEAST!
Our tribute to all things German (and beer)
Join us, wont you!?!?
A warm Fall menu to tempt your palate.
Join us, won’t you?
Old school: 403-394-1200
Twitter: @uncorkplum
Email: howtolounge@uncorkplum.com
Another exciting menu this week. Highlights include pork tenderloin from our friends at Broek farms, roasted pumpkin gnocchi as a side with our chef’s pantry and pistachio crusted lamb rack. I’m hungry. Now reserve a table.
I’m going to have to Google what half of this menu is, but Psuedo Chef Riley assures me it will all be fantastic!
Join us, won’t you!?!
What a week we’ve had so far! Leave the cooking to us.
Watch for a few uniquely ‘plum’ events coming in the near future:
· Dine like a beer snob (6 craft beer tasting accompanied with a beer infused menu)
· October-feast (German inspired menu, the second week of October)
· A menu of our favorites (fresh sablefish, lamb stew, tenderloin and potato pizza…)
As always, make your reservations early to ensure your spot – unfortunately, we turned away over a dozen tables last week due to our small size and limited seating area.
Jeremy
Another locally inspired menu for your enjoyment. Couple that with our ever popular First Friday evening of $3 mojitos and you have another fine reason to leave the cooking up to us!
As September is upon us, I strongly recommend you start booking reservations. We often have room to sit you at the last minute but suggest you reserve your seat to make your evening perfect.
See you soon!
@uncorkplum on twitter
403-394-1200 on the Bat Phone
The menu is out early this week! Don’t forget we’ve just increased our beer selection to 21 labels, 14 of which are craft!
*note: private functions on Wednesday and Saturday*
You’ll see that this week’s menu includes Taber Corn, Pura Vida beef, Broek pork, and Broxburn tomatoes.
Eat local, shop local, support local!
Make your reservations early for Thursday and Friday as the menu is a home run.
Hello all!
We are diving head first into fresh, local, and farmers market ingredients and the current menu reflects it!
Riley has done a great job again this week.
Out front, we are now proud to be the finest little gin joint in town with 15 artisan and small batch gins to choose from and 8 or more on the way. Gimlet, martini, or tonic?
We are strongly suggesting that you make a reservation if you care to dine on Friday or Saturday evenings.
Old-school: 403-394-1200
Twitter: @uncorkplum
E-mail: howtolounge@uncorkplum.com
A creative menu sits before you again this week. I’m particularly excited about the crispy dover sole and the Hoisin beef ribs. The pizza is a little something we borrowed from a wonderful restaurant in Vancouver last weekend. Expect more to come from that trip!
Book your reservations early as business is back in full swing:
403-394-1200 for you old-school types
@uncorkplum for the twitter inclined
The boss is going away for work… so it’s $3 MOJITOS ALL WEEK – #firstfriday pricing on Wednesday, Thursday, Friday, and Saturday!
Make a reservation by calling 403-394-1200.
Don’t email him, we don’t want him to know that we’re going to be having mojitos with you!
We look forward to hosting!
Gentlemen Three Men's Wear
328 - 7th Street South
Lethbridge, Ab T1J 2G2
t 403.327.2232
f 403.320.5181
Welcome to another fantastic week of dining at plum.
With #firstfriday on our agenda for Auguts 3rd, we will be offering $3 mojitos and 20% off all food between 5 and 7 pm.
Let us cook for you the rest of the week before you’re off Cirque du Soleil!
THIS JUST IN….
The chef’s pantry is fresh (and local) Bison strip loin with a juniper demi-glace and crispy fried shallot.
I know what I’m eating this week.
Book reservations now:
@uncorkplum on twitter
403-394-1200 for you old-school types
Another week of hand crafted indulgences to tempt your taste buds!
Weather permitting, table 1 will be on the patio again this week.
Join us:
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
Reservations are highly recommended for Friday and Saturday this week and throughout the balance of summer and Fall.
We are off to the races... Another warm week of delicious food and cool libations is upon us. #FIRSTFRIDAY mojitos at $3 have been such a hot item that we are making every Wednesday, mojito day! Each and every Wednesday, enjoy our very own version of the iconic mojito for only $3. Who knows, maybe we'll extend the celebration this week again...
Look at the menu, book a reservation.
Weather permitting, table 1 will be a la Mother Nature - dining al fresco on the patio.
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
Hot weather, hotter food, cool air conditioning, and cooler mojitos! Join us for another fantastic menu, wont you!?!?
email:howtolounge@uncorkplum.com
twitter: @uncorkplum
old school: 403-394-1200
Finally we have a week of sunshine!
Book you reservations early this week as we will be participating in another FIRST FRIDAY with the other merchants of downtown Lethbridge [$3 mojitos and 20% all food between 5pm and 7pm].
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
See you soon!
Hello Folks
I strongly suggest you take heed of the following words: 100. Mile. Burger.
Reservations:
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
Join us, won’t you?!?!
Psuedo Chef Riley is feeling inspired this week and his menu shows it. From top to bottom, this menu of the moment reads like a good week of eating!
Join us:
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum.com
Old-school: 403-394-1200
Book your reservations early as this week is JazzFest which promises to bring more people downtown. We are proud to participate and will have live music on Friday and Saturdau between 6pm and 8pm.
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
Welcome to another wonderful week at plum.
We are currently taking reservations for Thursday, Friday, and Saturday.
I’m afraid we are already full for Wednesday, June 5th.
The pasta and the pizza are sure fire hits this week.
Looking forward to more gluten free pizza crusts!
To reserve:
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
See you soon!
jer
Menu of the moment time!
Reserve a seat:
howtolounge@uncorkplum.com
@uncorkplum on twitter
403-394-1200 for you old-school types
Remember it's FIRST FRIDAY at plum and everywhere downtown on JUNE 1st! $3 mojitos all evening long. Join us?
Another week is upon us and another fantastic menu has been prepared by the boys in the back.
Kindly note we are CLOSED Saturday, May 26th for a private function.
Should you wish to book a reservation or book us for a corporate dinner, a wedding rehearsal dinner or any other special event you can think up, please contact us:
Email: howtolounge@uncorkplum.com
Twitter: @uncorkplum
Old-school: 403-394-1200
We look forward to hosting you this week!
Aloha folks – I’ve returned from the beauty of Hawai’i to a fantastic menu.
Please book your reservations early as we are intending to CLOSE SATURDAY MAY 19th (long weekend saturdays we always close).
Twitter: @uncorkplum or @gthreejer
Facebook: https://www.facebook.com/pages/Plum/133367396715076
Email: howtolounge@uncorkplum.com
Old-school: 403-394-1200
See you for dinner and mojitos!
jer
We are swinging for the fence with this menu!
I don’t expect much sympathy, but Jodi and I are off to Hawaii for two weeks. If some, many, or all of you could join my wonderful staff for dinner between now and May 15th (not to babysit my restaurant or anything… ha!), it would be tremendously appreciated!
I am confident and fully trust they will take great care of you in our absence. Really? What do I do at plum besides dishes anyway? Who needs me there?
Enjoy the menu!
Jeremy - Aloha
Happy day before Sir Elton everyone!
For those of you lucky enough to obtain tickets, enjoy.
For those of you lucky enough to book a table at plum for pre-concert festivities, also enjoy!
Attached is your menu of the moment.
Jeremy
Twitter: @uncorkplum
Email: howtolounge@uncorkplum.com
Old School: 403-394-1200
Hello Folks. The menu is up early this week (in 2 formats as I hear some have had difficulty opening it) as you will want to plan your dining activities around plum. If only for the dessert... Trust me, read the bottom! Get a hold of me if you need reservations - book early if you'd like to dine before Johnny Reid - Sak tells me Mr. Reid has one heck of a show in store! And we have one heck of a menu…
Good day and Happy Easter!
We have a bit of a pared down menu this week full of interesting items using quality ingredients. As the weather turns, we are excited to dive into Spring vegetables and tempt you with a few new ideas we’ve come up with.
· Plum will be OPEN Friday, April 6th [GOOD FRIDAY]
· Plum will be CLOSED Saturday, April 7th [Standard practice on long weekends – my amazing staff deserve time with their families as well!]
As always, kindly reserve a table:
Email: howtolounge@uncorkplum.com
Phone: 403-394-1200
Twitter: @uncorkplum
Facebook: https://www.facebook.com/pages/Plum/133367396715076
We’ve managed to get our menu out a little earlier than usual this week – to help you prepare for the dining week, of course. There are a few surprises beyond the simple menu descriptions. You’ll have to join us to find out…
Simply reserve a table:
Call 403-394-1200
Email howtolounge@uncorkplum.com
Tweet @uncorkplum
Or catch us on Facebook: plum
Happy eatings! We look forward to hosting you.
Happy Spring!
We’ve adjusted the mix on our menu to reflect the seasonal changes that are hopefully upon us.
Note the Berkshire pork loin ribs and the frogs leg soup. By special request, the gorgonzola & pear pizza is back!
We look forward to hosting you this week.
Jeremy
Reservations:
403-394-1200
@uncorkplum on twitter
I'm not even really sure what to say about this menu. There are about 8 things I want to try!
I tasked Pseudo Chef Riley and Chef Dilan with creating a St. Patrick's Week menu that had some traditional Irish elements without being too predictable. Some may argue we 'hurled' this one out of the park!
Commence salivating and make a reservation now!
Phone: 403-394-1200
Email: howtolounge@uncorkplum.com
Tweet: @uncorkplum
or simply Facebook me.
Irish eyes [and stomachs] will be smiling this week!!
As always, thank you for your support!
Jeremy
After a truly epic 5th anniversary week, we have but one thing to do: express our sincere thanks and gratitude!
We hope that we earned your patronage and have many things in store over the coming weeks and months. Thank you for allowing us to be a part of your social scene for the past 5 years!
And now….
MENU OF THE MOMENT [week of March 7th]
aka: proof we don't need an anniversary to curate a killer menu…
RESERVATIONS: 403-394-1200 or howtolounge@uncorkplum.com or @uncorkplum
We are please to present our Anniversary Menu.
Everything on this menu is tried, tested, and true.
The brûlée this week is with chocolate and dark chocolate swirl.
Just an FYI, we are just about fully booked for Friday and getting close on Thursday and Saturday.
Also, we have one more opening for a table of 4 prior to Elton John (5pm seating).
Thank you once again for all of your loyal support. We are nothing without you.
Jeremy
Plum: 403-394-1200
Facebook: https://www.facebook.com/pages/Plum/133367396715076
Twitter: @uncorkplum
Today we celebrate 5 hard earned years! Thank you to EVERY SINGLE person that has ever eaten with us, worked with us, volunteered to help us, repaired something for us, criticized us, applauded us, told their friends about us, spread rumors about us, been patient with us, or loved everything about us. Plum cannot and would not exist without any of you. As we evolve and change over time, finely tuning our master plan, we thank each and every one of you [far too many individuals to name] with great humility and gratitude. We try our best, we make mistakes, we show our thanks. Plum has and will continue to succeed exactly as I had hoped from the beginning - as a composite of all the ideas, notions, suggestions and dreams of each and every person who influences us on a daily basis. I am, simply put, a curator.
WITH BEST REGARDS AND SINCERITY, I THANK EACH OF YOU FOR 5 WONDERFUL YEARS.
Now.. back to business: the menu is all MINE this week! The sablefish lands tonight, the pasta is sublime, the duck is perfect... This is one week where you will need a reservation!
Jeremy
Plum: 403-394-1200
Facebook: https://www.facebook.com/pages/Plum/133367396715076
Twitter: @uncorkplum
