Five Crowns is thrilled to unveil a new spring menu courtesy of Executive Chef Alejandra Padilla on Wednesday, March 21.
Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Shortrib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts such as the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.
SPRING MENU HIGHLIGHTS:
Small Plates
Grilled Artichoke: caper aioli, lemon, 14
Bone Marrow: bordelaise, shallot marmalade, parsley salad, grilled bread, 18
Crab Cake: celery root remoulade, apple basil salad, 20
Foie Gras Brûlée: rhubarb, savory madeleine, 29
Fruits del Mar
Smoked Octopus: meyer lemon yogurt, spring peas, pickled red onions, 14
Hiramasa: pineapple, cucumber, avocado, serrano pepper, 16
Soups and Greens
Cauliflower Soup: roasted pepper, za’atar, 12
Beets and Citrus: horseradish, goat cheese, candied pistachios, 14
Little Gem Citrus: roasted tomato, herbed croutons, parmegiano crisp, 12
Sides
Sautéed Peas and Fennel, 10
Beef Fat Cauliflower, 10
Mains
Scallops: prosciutto chip, pea purée, wild mushrooms, 36
Coffee Rubbed Shortrib: tomato petals, grilled leeks, horseradish gremolata, bordelaise, 42
Seared Salmon: leek soubise, zucchini, artichoke, dill, garlic chips, 32
Housemade Pasta: mustard greens, clams, tomato sofrito, grilled leeks, pepperoncini, chicharrone breadcrumb, scallions, 28
DESSERTS:
Cheesecake: carrot cake crumbles, walnut ice cream, carrot chips, 9
Almond Meringue: poached rhubarb, strawberries, almond cake, elderflower whipped cream, 9
For more information, visit lawrysonline.com/five-crowns.
