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michaelees

  1. We have beautiful Christmas truffles, can be put in boxes or tins. Each one is beautifully hand decorated!
  2. Bryan Shaw will be playing Christmas carols at Michaelee's on Dec. 18 at 6pm. Call 706-896-2752 for reservations or online at michaelees.com
  3. We are so excited to have the Tour of Homes in Hiawassee today!
  4. Today we are featuring baked stuffed shells in pesto cream sauce - delicious!
  5. Today we are featuring a Shrimp Po Boy, (Blackened Shrimp, Horseradish Sauce, Tomato, Arugla and Fontina Cheese!
  6. Tonight we are serving Shrimp and Corn Bisque and a Surf and Turf with Black Angus Tenderloin and Shrimp Scampi.
  7. We are looking for a new wine cooler!
  8. We have our great Cuban Panini today for lunch, come try one!
  9. Mike burned his hand really bad yesterday afternoon. Went to ER and then couldn't leave because his blood pressure was too high. Open today
  10. Happy 4th of July to everyone! We will only be open for lunch today from 11 to 3. Hope to see you for lunch!
  11. Question? Is the wine law for labels in Chile 75% or 85% grape varietal? I have read 85% in Windows on the World and 75% in the Wine Bible.
  12. Reading Dr. Vino, A Year Of Wine. It is very good!
  13. Tonight we are serving a fabulous Flounder stuffed with lump crab meat served in a dilled hollandaise sauce.
  14. This evening we are having a wonderful Veal Oscar served with lump crab meat and asparagus spears.
  15. For lunch today we have a creamy Tomato Basil Soup, Sundried Tomato, Marscapone Cheese Ravioli and the Emperor Panini!
  16. For lunch we are having an Emperor Panini made with roast beef and a turkey brie Panini that is out of this world!
  17. Tonight we are having Newburg Vol au Vent, 7 ounce French Brie and Shrimp Ramono.
  18. Tonight we are serving sweet scallops, shrimp and lobster in a puff pastry with a light lobster newburg sauce served with grilled asparagus.
  19. We are getting ready for Darcie's big wedding day! Will be a lot of fun tomorrow!
  20. Tonight we are featuring a 7 ounce French baked brie and a crab stuffed flounder with a dilled hollandaise sauce.