Harlow’s Cuisine & Craft Cocktails Debuts New Summer Seasonal Dishes

Harlow'sAs the Southern California weather begins to heat up,Harlow’sembraces the warmth to bring guests refreshing and innovative early summer dishes. Executive Chef Aaron Anderson utilizes locally sourced and naturally produced ingredients to create a dining experience that not only brings satisfaction to guests, but also benefits the environment and surrounding community with true California contemporary farm-to-table cuisine.
Summer menu highlights includePeach and Porkwith La Quercia Proscuitto, grilled local yellow peaches, a pecorino crisp and vanilla oil;Caprese Flatbreadwith heirloom tomatoes, basil, fresh buratta, and arugula pesto;New Zealand Lamb Rackwith a coffee-chili rub, gourd puree, fava beans, crispy foraged mushrooms and a local berry demi.
Anderson proudly uses various local farms and artisan vendors including McGrath Farms, Suzie’s Farms, Frog Hollow Farms, Wind Rose Farms, Kenter Farms and Vintage, which is a farming collective of ranchers that raise their beef to the highest standards.Harlow’sembodies what a true scratch kitchen is because every facet of the menu is made in-house including the pastas, bread, and desserts.
Harlow’sholds their beverages to the same high principles as their cuisine using only house-made and organic syrups incorporating ingredients such as sage, lavender, and lemongrass. Additionally they barrel-age their own spirits and use creative garnishes to create whimsical cocktails. New summer inspired libations include theirRob Roywith house-aged whiskey in American white oak;Rye Cocktailmade with Templeton Rye Whiskey, orange and grapefruit juices, grapefruit bitters, organic simple syrup and soda; andGin Lanemade with Nolet’s Gin, mint, cucumber, lemon, lime and soda.
Additional summer menu highlights include:
Hamachi Crudo– Japanese yellowtail, lotus root, avocado, citrus, fresno chili, and cilantro vinaigrette
Chilled White Gazpacho– almonds, parsnips, coconut, apple, pear, celery and cucumber
Steelhead Salmon– fregola succotash, golden raisins, tangerine and asparagus
Pork Chop– cider brined, house smoked, with roasted garnet yam spaetzle and strawberry-rhubarb marmalade
Tangelo Cheesecake– local medley of mandarin, tangelo, tangerines, meringue and citrus gastrique
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