Enjoy all the flavors of the season at Smith & Wollensky Restaurant Group’s nine iconic locations with the new summer menu offerings. The features include exclusive appetizers, signature dishes, and cool cocktails that couple summertime fun with seasonal flare.
A bold and robust new-featured item is the Spice Rubbed Long Bone Rib Eye Steak —dry aged for 28 days to achieve the perfect tenderization and intense flavor profile. The unique 32-ounce cut steak is charbroiled and glazed with bone marrow butter. The marrow is roasted and blended with melted Plugrá butter and seasoned with harissa and spices for an additional burst of flavorful richness.
“The spice rub for the new rib eye preparation was inspired by a culinary experience I had years ago when working with a chef and colleague from South Africa,” says Matt King, national director of culinary development for the Smith & Wollensky Restaurant Group. “I often recall the powerful flavor combination of a regional farmer’s sausage with a spice blend of coriander, clove, and allspice. I utilized a similar spice combination to create a dry rub that would perfectly complement the intensely rich flavor of our USDA Prime dry aged beef.”
A sampling of the new summer appetizers includes Stuffed Jumbo Shrimp with Crab Meat, Steak Tartare and Heirloom Tomato Carpaccio with Burrata, which are complemented with cool drinks, such as the Hot Summer Breeze—a frozen cocktail with Absolut, Fireball Cinnamon Whiskey, pineapple, and pomegranate.
New entrée creations include a Filet Rossini served with seared foie gras and Madeira demi glace, and the Beef Tenderloin Trio with three delectable taste-tempting preparations— Madeira demi glace, gorgonzola crusted, and Cajun seasoned. New seafood offerings include Oven Roasted Salmon with crisp pancetta and sweet pea puree, Coriander Seared Tuna with jalapeno-lime sauce and pickled radishes, and Craft Beer Battered Fish and Chips. The surf and turf selections are Filet & Lobster Tail or Filet & Stuffed Jumbo Shrimp.
