Vibrant Flares of Summer

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Savor summer at Five Crowns with a vibrant new menu courtesy of Executive Chef Alejandra Padilla.

On Thursday evening, June 21, Five Crowns unveiled a summer menu highlighting the season’s freshest flavors to compliment the restaurant’s classic dishes.

The seasonal menu introduces several new small plates such as the Beet & Tomato salad with fried burrata, cherry tomatoes, basil and aged balsamic, main dishes like the Roasted Sea Bass with cucumber gazpacho sauce, crushed castelvetrano olives, tomato and croutons and desserts such as the Peach Blueberry Cobbler with vanilla biscuit and sweet corn ice cream.

SUMMER MENU HIGHLIGHTS:

Small Plates

Steak Tartare

ciabatta bread, crispy shallots, arugula, truffle aioli, 16

Crab Cake

Old Bay remoulade, celery radish salad, 20

Grilled Artichoke

caper aioli, lemon, 14

Fruits del Mar

Grilled Smoked Octopus

roasted fingerling potatoes, chorizo vinaigrette, 14

Tuna Ceviche

miso vinaigrette, avocado, watermelon, 14

Soups and Greens

Beet & Tomato

fried burrata, cherry tomatoes, basil, aged balsamic, 16

Pear & Blue Cheese Salad

candied pecans, watercress, tarragon vinaigrette, 14

Mains

Blackened Scallops

stone fruit chutney, broccolini, toasted marcona almonds, prosciutto chip, 36

Roasted Sea Bass

cucumber gazpacho sauce, crushed castelvetrano olives, tomato, croutons, 37

Desserts

Chocolate Black Out Cake

malted vanilla buttercream, toffee salted popcorn, coco nibs, 12

Peach & Blueberry Cobbler

vanilla biscuit, sweet corn ice cream, 12

 

Apricot Sticky Toffee Pudding

roasted apricot, toffee sauce, almond ice cream, 12

SUMMER COCKTAIL MENU:

Summer Sip

Hendricks, Alessio vermouth bianco, basil simple, lemon juice, fennel, 15

Pomp & Circumstance

Carbonadi Vodka, New Amsterdam gin, Pomp & Whimsey, lemon verbena, 17

For more information, visit www.lawrysonline.com/five-crowns.

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