During my time at the hotel I have been responsible for creating and executing a featured menu for our guests. It has given me the opportunity to be creative and teach my cooks some new techniques and expose them to some new ingredients. The most recent menus have transitioned to a focus on fresh, local and sustainable products whenever possible. The menu is changing every two months right now and our third installment rolls out tomorrow. Here is a preview of a few dishes:
Heirloom Tomato Salad
greens/white balsamic/fresh bacon
Dungeness Crab Risotto
saffron/barley/vanilla
Tempura Squash Blossoms
goat cheese/tomato jam/lemon
Vegetable Terrine
house made ricotta/pesto/pine nuts
Bison Strip Steak
corn/black beans/jalapeno popcorn
Olive Oil Poached Pacific Halibut
baba ganoush/cous cous/olive salad
Roast Gerber Farms Chicken
barbecue/grilled fruit salsa/tabbouleh
Strawberry Honey Tart
local honey/marscapone/balsamic
Banana Ice Cream
banana brulee/peanuts/chocolate
I am very proud of how far our team has come since I first got to the hotel and how far these menus have come. We are a suburban hotel serving a business travelers and I feel as though we are providing a better dining experience than anyone in our competitive market. If you are in the area stop in and try it out.
I’m sure it will be excellent.
Looks great. One would be Lucky to be a business traveler in your hotel
Love the new look of the website and anxious to taste the new menu.
Love you