Seasonal Changes Coming to the Marlow's Tavern Menu
All Photo Credit: Cameren Rogers
A shift in the weather means it’s time to check out the latest food and cocktail offerings from Marlow's Tavern. From start to finish, the arrival of fresh fall and winter ingredients gives every meal at Marlow’s seasonal flair.
“Infusing our menus with of-the-moment flavors and getting creative with the best ingredients that each season has to offer are two of the best parts of our job in the Marlow’s Tavern kitchen,” says executive chef, CEO and co-founder John Metz. “The fall and winter months are the perfect opportunity to add a layer of comfort to dishes that leave our guests feeling warm and sated.”
Many Tavern favorites are still around but served with heartier accompaniments, such as the Chicken Stack now with duck and sweet potato hash, snap peas, shiitake mushrooms and purple cabbage and the Grilled Atlantic Salmon now plated alongside leeks, creamer potatoes and asparagus sunchoke chips.
Additional new items now gracing the menu include:
Beet Tartare – roasted beet, capers, miso, shallot, grainy mustard, hard-boiled egg and horseradish aioli; served with house-made wheat thins
Carnitas Duck Spring Rolls – Dr. Joe’s pulled duck confit, queso fresco, black bean and corn salsa, salsa verde and cilantro
Banh Mi Chicken Wrap – Chicken tenders (grilled or fried), Napa cabbage pickled veggies, cilantro and sweet and spicy Vietnamese chili sauce
Brisket Grilled Cheese – CAB smoked brisket, cheddar, Swiss and horseradish aioli on chili-slathered multi-grain bread
Vegetable Lasagna – roasted sweet potato, spinach and red onion, basil, ricotta, provolone, Parmesan, roasted tomato cream and chive oil
Miso Black Cod – miso broiled and served with shrimp fried rice, kung pao green beans and Thai sweet chili sauce
New York-Style Pumpkin Cheesecake – bourbon caramel and pecan crumble
As always, handcrafted cocktails complement the Marlow’s experience. New options for fall and winter include:
Gin Job – Gray Whale gin, basil syrup, fresh cucumber, lemon and lime
Ancho Pineapple Margarita – Insolito Blanco tequila, Ancho Reyes chile, pineapple, fresh lime, agave nectar and orange bitters
Tokyo Boulevardier – Suntory Whisky Toki, St. George Bruto Americano, Cocchi di Torino and orange
Luxardo Manhattan – High West double rye, Luxardo Maraschino, Cardamaro and cherry bitters
Pomegranate Spice Mojito – Bacardi Superior, Pama liqueur, house-made mojito syrup, lime and fresh mint
The Vesper – Conniption American dry gin, Bare Bone vodka, Cocchi Americano, orange citrate and lemon
Marlow’s Tavern serves lunch and dinner daily. For more information, visit marlowstavern.com.