New Summer Menus at The Steakhouse & Tack Room
The summer menu is in full swing and Chef Kate has brought back some seasonal favorites alongside new dishes that are a must try! The corn brulee and esquites shishitos are back for the summer and just as good as you remember. Live Music will be held in the Courtyard on Friday and Saturday evenings in July (weather permitting).
Chef Kate Doncilovic:
For Unwind we’ve added a corn queso with tortilla chips that are a great option to share alongside our wings (with a new spicy miso butter option) and everyone’s favorite, the Wagyu slider.
On the Tack Room side, the Kalbi Short Rib and rice is an instant hit and a must-try. Our Butcher Marshall marinates the same Wagyu short rib seen on previous menus but cut Korean style and then we charbroil it quickly on high heat for optimal flavor. It also comes with roasted shishitos, pickled carrot, and our house-made cucumber kimchi. It’s sure to fill you up but won’t leave you feeling heavy in the summer heat!
The Charbroil Shrimp has been an early favorite among diners. It’s a balance of sweet and spicy with the zhoug sauce, chile miso butter on the shrimp and a blackened pineapple to level it all out. A great dish to share (or not!). This can also be found on the Courtyard menu any night it’s open.
It also wouldn’t be summer without good heirloom tomatoes. Instead of doing a tomato and burrata which you see everywhere, we wanted to change it up with a cultured cream panna cotta. Panna cotta is usually seen in desserts, but we went a savory route with crème fraiche, yogurt and buttermilk set into a delicate texture to accentuate the tomatoes. We garnish with a tomato honey and a tomato “nduja” which is type of spreadable salami, but we made it by smoking tomatoes and blending it to a similar consistency. Garnished with some basil and basil oil finishes out the dish into something that can only be found in “tomato season”.
Probably my favorite dish on the menu is the scallops and corn risotto. It is quintessential summer to me. It’s what I would cook at home if I found good scallops at the store. 3 large scallops, corn risotto, roasted shishitos, Brunson bacon lardons, and a little touch of basil oil come together to make something worthy of skipping a steak dinner for the night.
No night out to eat feels complete without dessert and we’ve got some new exciting options to cover every sweet tooth. The absolute standout has been the Chocolate Semifreddo. It’s light and delicate and paired with a ginger ice cream, which might feel misplaced at first but is such perfect combination to end the night. The sleeper dessert on this menu is the Pineapple Baba. A brioche baked in-house, soaked in a lime & vanilla rum syrup and topped with basil ice cream, pineapple compote and a fried basil leaf is light, bright and a perfect end to any meal.
