MARLOW’S TAVERN PUTS A LITTLE SPRING INTO THE MENU
Orlando’s Favorite Tavern Puts a Twist on Chef-Driven Fare with New Seasonal Items
Marlow’s Tavern executive chef, CEO and co-founder John Metz and his team have been experimenting in the kitchen to make sure guests leave with a little spring in their step and in their bellies.
“I feel fairly certain a large percentage of our guests already know what they’re ordering before they arrive,” Metz says. “We want to tempt them with fresh, new menu items that showcase seasonal ingredients. These new dishes may even result in our guests finding a new favorite!”
The menu features a selection of new items, including these can’t-miss dishes:
· Grain & Veggie Poke Bowl – Featuring tri-colored quinoa, farro, puffed wild rice, cucumber, radish, snap peas, shiitake, pickled red onion, fresh cilantro, avocado and herbed rice wine vinaigrette. Sous vide flank steak or ahi tuna poke can be added.
· Tavern ‘Slammin’ Steak Sandwich – Featuring marinated and sliced sous vide flank steak, chow-chow, fresh cilantro and firecracker sauce all piled on a buttery roll.
To help wash down the tavern fare, Metz suggests sipping on one of these new libations:
· Scrappy Old Timer – Made with Old Forester, this cocktail is barrel-aged, hand-crafted and batched every month.
· Rambling Rose – Made with Brockmans Gin, lemon verbena, simple syrup, lemon, Aquafaba and Blackberry Lavender Bitters.
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