Summer produce is here and menus around town reflect the bounty. The Bite restaurant at Hotel Murano is creating weekly specials based on produce Chef Matt Stickle purchases at the Tacoma Farmers Market.
Maxwell's Restaurant + Lounge Chef Vivian Irish debuted her summer menu yesterday. I've asked other local chefs what's on their summer menus. I'll post more summer menus this week as I receive them. Click "more" to see what Maxwell's will serve this summer and what Stickle has been cooking in the Bite kitchen this month.
Here's the new menu for Maxwell's:
~starters~grilled artichokeartichoke grilled with herb oil, sea salt and served with cucumber aioli ~ 8
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house-made smoked salmon spread*whipped with mascarpone cheese and lemon, served with fresh cut vegetables and crostini ~ 11
sautéed gnocchigoat cheese cream sauce, herb-smoked tomato concassé, herb medley ~ 10
yellow tail ahi tartare*ahi seared rare with pea shoot salad and crostini, finished with a sweet pea dressing ~ 12
sautéed mushroom bruschettasautéed mushrooms on grilled bread with herbs, port wine butter sauce and parmigiano reggiano ~ 11
steamed manila clams*kumquats, sweet onions and fresh herbs, steamed open with chardonnay ~ 12
~salads + soup~
hearts of romaine and radicchio salad*fresh basil, parmigiano reggiano, rye bread croutons, white wine ‘caesar’ dressing ~ 8
wild mixed green saladsliced heirloom tomatoes, ricotta salata, pine nuts and fresh basil vinaigrette ~ 8
fennel and zucchini souptoasted fennel cream and fresh pea shoots ~ 7
pan seared halibut*artichoke risotto, shaved asparagus and lemon vinaigrette ~ 26
maxwell’s cioppino*steamed clams, mussels, and prawns in spicy fennel-tomato broth with sockeye salmon, halibut and grilled baguette ~ 27
steaks off the grill*your choice of steak comes with mascarpone whipped mashed potatoes, grilled seasonal vegetables and cabernet sauce16oz ribeye/7oz filet mignon ~ 30
roasted boneless half chicken*finished with french goat cheese baked on top and toasted orzo pasta with marinated baby tomatoes, red onion, cucumber, mixed greens and oregano olive oil ~ 20
apple cider-brined grilled pork chop*grilled asparagus, house-made apple chutney, black mustard seed aioli and mascarpone mashed potatoes ~ 24
maxwell’s steak salad*grilled 5oz top sirloin steak, baby arugula, shaved fennel, sautéed mushrooms, worcestershire caramelized onions, crumbled blue cheese, fried potato ‘crouton’ ~ 18
the walker burger*grilled half pound chuck burger, white cheddar, hickory smoked bacon, arugula, tomato, grilled onion aioli, macrina bakery brioche bun, house-cut fries ~ 13
~ extra sides ~
house-cut french fries with ketchup and black mustard seed aioli ~ 6sautéed mushrooms with herbs and roasted garlic ~ 7grilled asparagus with herb oil and sea salt ~ 6mascarpone cheese whipped potatoes ~ 6artichoke and parmesan risotto ~ 7
Maxwell’s Restaurant + LoungeWhere: 454 St. Helens Ave, TacomaInfo: 253-683-4115 or http://maxwells-tacoma.com/
BITE RESTAURANT AT THE HOTEL MURANO FEATURES FARMERS MARKET SPECIALS
Over at the Bite Restaurant at the Hotel Murano, Chef Matt Stickle continues to create weekly specials based on what's fresh at the market. Here's what he's featured the last two weeks. Photos are courtesy of Stickle.
Grilled Copper River Salmon with Terry’s Berries salad mix, Ayala Farm (Sunnyside) radishes, fresh cherries, frawg-n-turtle apple mustard vinaigrette, Holmquist Orchard roasted hazelnuts. $26
Grilled Copper River Salmon, rhubarb butter, grilled asparagus, roasted fingerling potatoes $28
Bite Restaurant at the Hotel MuranoWhere: 1320 Broadway Plaza, TacomaInfo: 253-238-8000 or www.hotelmuranotacoma.com