Wow, in May Sevy's Grill will turn 13 years old. We've had several menu revisions during that time, Sevy has to walk a fine line between injecting new enthusiasm and changing guest's favorite items. Personally, I think this time he's done a fabulous job combining new with classic Sevy's.
Making a re-appearance is the tomato basil goat cheese crostini with Paula's fresh goat cheese. The portabella mushrooms has a new topping of caramelized local ricotta, fresh herbs, baby greens and shallot vinaigrette. The (dinner) seared jumbo scallops appetizer is served on a bed of creamed corn, lemon thyme butter and crispy fennel.
New salads include a spicy shrimp and peanut salad with mixed greens and napa cabbage, spicy peanut dressing and crispy wontons (lunch), and a mozzarella and fried green tomato salad (dinner) topped with a bbq ranch dressing.
Lunch sandwiches have really changed with new entries: bbq glazed chicken sandwich, an open face smoked salmon sandwich and a pressed steak sandwich. A new lunch pasta to try, lamb meatballs with creamy orzo, fresh peas, crispy pancetta, montasio cheese and a zinfandel sauce.
At dinner, a 20 oz. t-bone steak makes a debut, on a bed of sauteed mushrooms, roasted shallot cabernet sauce and blue cheese potato croquettes. Or try the pork rib chop piccata with lemon butter, spaghetti squash gratin and crispy brussel sprouts. And on the plate with the sweet and spicy ancho chile shrimp is a zucchini flour empanada, poblano lime cream and fresh avocado pico. Returning on both the lunch and dinner menus is our grilled garden vegetable plate, featuring the freshest of the season served with a side of fresh tomato basil sauce.
Another old favorite comes back home, the warm apple pecan chimichanga with caramel sauce and cinnamon ice cream. New to desserts is the chocolate chip chocolate mousse cake, a blueberry-swirl cheesecake and a duo of orange "sicle" and raspberry sorbets.
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