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Food Service Beat
Autumn Has Arrived At Smith & Wollensky


Smith & Wollensky Restaurant Group Introduces New Seasonal Menu

Smith & Wollensky Restaurant Group celebrates the season with the introduction of the new Autumn Menu Features at each of its nine locations. Available starting October 18 through the holidays, these seasonal specialties include a selection of premium seafood, delicious fall-off-the-bone pork and innovative new steak presentations.

“As the leaves begin to turn, our chefs are changing things up with an amazing variety of unique signature seasonal offerings that will tempt guests’ palates,” said Kim Giguere-Lapine, vice president of marketing for Smith & Wollensky Restaurant Group. “October is National Pork Month and National Seafood Month, so we invite guests to celebrate with our incredible new Cracklin Pork Shank and my favorite, the Prince Edward Island Mussels with prosciutto and a savory lemon cream sauce.”

The Deconstructed Rib Eye makes its national debut on the new seasonal menu. This USDA Prime rib eye steak is trimmed so only the heart of the rib remains. The well-marbled outer cap is braised with shallots, garlic, morel mushrooms, red wine and veal stock, and the finished ragout is served on a grilled baguette, accompanied by roasted bone marrow. “Guests at the new Boston Atlantic Wharf had the opportunity to have a sneak peak at this dish before it was introduced at the other eight locations,” said Giguere-Lapine. “The response has been phenomenal. The Deconstructed Rib Eye demonstrates our chefs’ amazing and innovative culinary talent.”



An additional sampling of the 2011 Autumn Menu Features include the Fresh Tuna Crudo served on a Himalayan Salt Block to impart a crisp, clean salt flavor; and a Beef Tenderloin Trio, a chef’s selection of three of the most popular filet presentations: Gorgonzola Crusted with Applewood Smoked Bacon, Fig Demi-Glace and Cajun-seasoned. The Cracklin Pork Shank is braised and then slow cooked until tender and then fried to crisp the outer skin. The tender fall-off-the-bone shank is paired with crème fraiche sauerkraut and house prepared firecracker applesauce.

Guests can toast the newest Smith & Wollensky location, Boston Atlantic Wharf, with the Boston Tea Party Martini , a signature cocktail made with ABSOLUT WILD TEA served in a specialty martini glass from Stölzle available at all nine locations. The new seasonal menu features compliment the classic Smith & Wollensky menu available for both lunch and dinner at all locations, with the exception of the New York City location, which is owned and operated by a separate restaurant group.
To learn more about the Smith & Wollensky Restaurant Group Autumn Menu Features, visit www.smithandwollensky.com.
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