Marlow's Tavern Ushers In Warmer Weather with New Menu Offerings
Seasons change and so do the chef-driven menu selections at Marlow’s Tavern. Using fresh in-season ingredients like asparagus and sunchokes, the culinary team – led by executive chef and co-founder John C. Metz – has created multiple composed dishes featuring house-made sides and sauces to spruce up the spring menu.
“We enjoy the creative practice of updating our menu for each season. Each ingredient is included because it belongs on the plate,” says Metz. “We are also mindful of providing value in both the price and in an approachable dining experience that incorporates perfect portion sizes, intentional presentations and options for the whole family.”
To start, guests can try the Marlow’s Tavern take on fritto misto made with fried oyster and beech mushrooms and served with a house-made smoked chili cream sauce or dip crispy toasted pita chips into a seasonal chickpea hummus topped with za’atar-seasoned carrots, pickled onions, pine nuts and coriander. A seared beef carpaccio highlights high-quality wagyu beef drizzled with dijonnaise, parmesan cheese, crispy capers and chives.
The entrée selection celebrates the lighter flavors of spring with curated plates like the pan-seared chicken piccata accompanied by capellini, asparagus and grape tomatoes in a white wine caper sauce. The petite eight-ounce Delmonico ribeye exudes vacation energy with its 24-hour infusion in a Hawaiian marinade and is served with potatoes duchess, garlic buttered asparagus, sugar snap peas and shiitake mushrooms.
Health-conscious guests will appreciate the harmonious tastes in new salad combinations like the Asian soy miso salad topped with carrots, red peppers, haricot vert, grape tomatoes, avocado, edamame, crispy wontons and a miso soy vinaigrette, the tuna niçoise salad with roasted sunchokes, kalamata olives, hardboiled egg and lemonette dressing, and the garden Cobb salad that is made unique with crumbles of queso fresco and an inventive champagne ranch dressing.
Seafood flavors also make a splash on this menu. On the appetizer side, the smoked trout dip balances the sharp taste of horseradish with chives, capers and pickled onion served with buttered saltines for dipping. The grilled Atlantic salmon entrée is paired with roasted sunchokes, celeriac puree, snap peas and tomato beurre blanc and the Maryland crab cake sandwich is complemented with a celery root slaw and smoked chili cream sauce.
Guests can pair these new dishes with new thoughtfully crafted cocktails. Spice lovers will appreciate the kick of the ancho pineapple margarita. The royal gin party makes the most of in-season rhubarb and strawberry mixed with gin, lemon and sparkling Prosecco. Strawberries also make an appearance in the barrel-aged Kentucky mule, a celebration of ginger that combines both ginger liqueur and ginger beer with Green River bourbon.
The mixologists at Marlow’s Tavern have also created two new spirit-free mocktails: the dirty cherry soda, featuring lemon-lime soda mixed with house-made cherry vanilla syrup and a splash of cream, and the blackberry hibiscus mule, which combines ginger beer with fresh lime, blackberries and 18.21 Rich Hhbiscus simple syrup.