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New Spring Menus at Our Cafes | Great Performances

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APR
19
2018
New Spring Menus at Our Cafes
Featured Story
by Beth Kaiserman


Dizzy’s Club Coca-Cola



Chef Corey Samuel arrived at Dizzy’s in October with enlightened ideas for elevated Southern cuisine. He has not disappointed with his new Spring menu, featuring lots of beautifully composed dishes, for an elevated night of eats and jazz! 

Dizzy's Spring Menu Inspiration: A few words from Chef Corey

In creating this menu I wanted to show the evolution from Winter to Spring by capturing local, bright and beautiful ingredients.

Here are my favorites and what I am most excited about:

The Strawberry & Rhubarb Scallop is an exciting dish. This a unique combination of flavors that simply work, are visually appealing and satisfy the taste buds.

The Baby Beef Tenderloin is another one of my favorites. Teres Major is the cut of beef tenderloin that most haven’t had; it is the shoulder tenderloin. This is where the name came from. If I referenced “Teres Major” I don’t believe people would be as open to having it.

The Portobello, which is marinated in herbs and extra virgin olive oil. Until you experience it you won’t understand the burst of flavors within each mushroom. I finish the dish with grilled asparagus, arugula and pickled radish salad drizzled with both dark and white balsamic reduction.

View Dizzy's Spring 2018 Menu


The Norm at Brooklyn Museum


The Norm has been busy rockin’ out along with the David Bowie Is exhibit. Aside from Bowie-inspired food and drink on its Spring menu, The Norm is featuring a dinner series to accompany the exhibit, with three more four-course dining experiences ahead! 

View The Norm's Spring 2018 Menu


Mae Mae Café



For Mae Mae’s Spring menu, we highlight the best of the season. It’s finally time for asparagus, snow peas, and fresh greens. The dishes are colorful and fresh yet still hearty enough to get you through the day. Come see us for lunch soon! 

View Mae Mae Café's Spring 2018 Menu


Garden Court Café



For a delicious array of flavors, stop by Garden Court Cafe next time you’re uptown. In honor of Unknown Tibet: The Tucci Expeditions and Buddhist Painting, on view through May 20, 2018, Chef de Cuisine Tsering Nyima crafts a menu inspired by the traditional foods of his birthplace, Eastern Tibet, including chicken mothuk (Tibetan-style dumplings in a Sichuan chili broth.) New this Spring: Garden Court Café has partnered with Allset, allowing guests to make reservations and place orders ahead of time, ensuring a seamless dining experience without the wait. 

View Garden Court Café's Spring 2018 Menu


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