Friday, April 12, 2013

Friday Sips & Nibbles

I am back with a special Friday edition of Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
1) Executive Chef Eric Gburski is getting ready to roll out a new lunchtime menu at Estelle’s in the South End. Chef Gburski’s Burger Joint menu will launch on Monday, April 15, and features five juicy burger options and four gourmet salads perfect for all palates. Estelle’s will now be a burger joint by day while continuing to serve up its signature southern cuisine by night and also for Sunday brunch.

Chef Gburski’s quintet of burgers are served with house-cut fries and a variety of sauces and will be flipped as follows: Estelle’s House Burger (100% beef burger with American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $7.95); Double Trouble (double 100% beef burgers, double American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $12.95); Cajun Turkey Burger (spiced turkey with American cheese, tomato, onion, Estelle’s B n’ B pickles, potato roll - $9.95); Crispy Catfish Burger (pan fried, breaded and spiced catfish with lettuce, tomato, onion, Estelle’s B n’ B pickles, potato roll - $10.95); and, Vegan Burger (black eyed pea and corn burger with lettuce, tomato, onion, Estelle’s B n’ B pickles - $8.95).

For salads, there are four options: Cajun Chef’s Salad (smoked turkey, Tasso ham, Gruyere cheese, Romaine lettuce with remoulade vinaigrette, julienne vegetables, house deviled egg - $11.95); Big Chopped Salad (Iceberg chopped and tossed with buttermilk ranch dressing, pickled red onions, tomatoes, cucumbers, cornbread croutons - $9.95); Spinach Salad (warm roasted shallot-bacon vinaigrette, crumbled feta cheese, chopped egg, grilled red onions - $10.95); and, Bitter Greens Salad (chicory, arugula, Tuscan kale, sherry-mustard vinaigrette, roasted beets, goat cheese, orange-spicy pickled carrots - $9.95).

Estelle’s will be open for lunch service Monday through Saturday from 11:30am to 5:00pm.

2) Owner & Chef Brian Poe is springing into the season with the launch of a series of new menus at The Tip Tap Room in Beacon Hill on Thursday. On the culinary side, Executive Chef Poe will introduce a new upscale, entrée concept to his restaurant – devoid of “tips” – while refreshing some of his signature “tips” and lunch offerings to incorporate the premier flavors of spring. On the beverage side, seasonal sips, brews and first-time “mocktail” selections will emerge.

For dinner, Chef Poe will now serve up a quintet of new entrees geared toward those with savory and hearty appetites: Wagyu Flank Steak (marinated in basil and garlic with spring peas, shiitake mushrooms, bacon-mint risotto, cabernet sauce - $24.95); Thai Peanut Crusted Halibut (roasted fingerling potatoes, coconut lemongrass broth, grilled baby bok choy - $26.95); Pork Porterhouse (basil and onion marinade, avocado, chanterelle mushroom and tomato salsa, mushroom glace - $24.95); Shrimp (with lobster-buttered cheese grits - $26.95); and, Antelope Meatloaf (cranberry-jalapeño au jus, crispy cheesy potato cake - $17.95).

On the lunch menu, there are now six gourmet salads and six sandwiches, piled-high, available in addition to many options for soups, appetizers and “tips.” Highlights include: Endive, Radicchio & Arugula (grilled asparagus, toasted pine nuts, kalamata olives, parmesan cheese, aged balsamic vinaigrette - $9.95); Grilled Baby Bok Choy Salad (sauté of snap peas, Thai chilies, caramelized shiitakes, grilled tofu, sesame-soy vinaigrette - $10.95); Buffalo Sandwich (buffalo meat, lettuce, tomato, boar bacon, juniper mayonnaise, Swiss cheese - $12.95); Spring Chicken (grilled chicken tips, Meyer lemon mayonnaise, mint vinaigrette, pea tendrils, tomato - $10.95); and, Grilled Tuna (peppercorn and coriander, grilled medium rare, pink peppercorn-soy vinaigrette, micro wasabi greens - $15.95).

Other newcomers to the spring menus include: Lobster Corn Chowder (lobster, corn, potatoes, ginger - $13.95); Spring Pea Soup (crème fraîche, crouton - $9.95); Spring Salad (peas, carrots, parsnips, cucumber ribbons, morels, seasonal specials - $9.95); and, Celery Salad (roasted celery root, celery root chips, celery, shaved parmesan, watermelon radish, black radish, sea salted walnuts, fennel, red wine Dijon vinaigrette - $11.95).

Available at lunch and dinner, Chef Poe will continue to serve up his seven signature “tips” selections with refreshed accompaniments and his nightly rotating wild game specials.

No comments: