Savor summer at Five Crowns with a vibrant new menu courtesy of Executive Chef Alejandra Padilla.
On Thursday evening, June 21, Five Crowns unveiled a summer menu highlighting the season’s freshest flavors to compliment the restaurant’s classic dishes.
The seasonal menu introduces several new small plates such as the Beet & Tomato salad with fried burrata, cherry tomatoes, basil and aged balsamic, main dishes like the Roasted Sea Bass with cucumber gazpacho sauce, crushed castelvetrano olives, tomato and croutons and desserts such as the Peach Blueberry Cobbler with vanilla biscuit and sweet corn ice cream.
SUMMER MENU HIGHLIGHTS:
Small Plates
Steak Tartare
ciabatta bread, crispy shallots, arugula, truffle aioli, 16
Crab Cake
Old Bay remoulade, celery radish salad, 20
Grilled Artichoke
caper aioli, lemon, 14
Fruits del Mar
Grilled Smoked Octopus
roasted fingerling potatoes, chorizo vinaigrette, 14
Tuna Ceviche
miso vinaigrette, avocado, watermelon, 14
Soups and Greens
Beet & Tomato
fried burrata, cherry tomatoes, basil, aged balsamic, 16
Pear & Blue Cheese Salad
candied pecans, watercress, tarragon vinaigrette, 14
Mains
Blackened Scallops
stone fruit chutney, broccolini, toasted marcona almonds, prosciutto chip, 36
Roasted Sea Bass
cucumber gazpacho sauce, crushed castelvetrano olives, tomato, croutons, 37
Desserts
Chocolate Black Out Cake
malted vanilla buttercream, toffee salted popcorn, coco nibs, 12
Peach & Blueberry Cobbler
vanilla biscuit, sweet corn ice cream, 12
Apricot Sticky Toffee Pudding
roasted apricot, toffee sauce, almond ice cream, 12
SUMMER COCKTAIL MENU:
Summer Sip
Hendricks, Alessio vermouth bianco, basil simple, lemon juice, fennel, 15
Pomp & Circumstance
Carbonadi Vodka, New Amsterdam gin, Pomp & Whimsey, lemon verbena, 17
For more information, visit www.lawrysonline.com/five-crowns.
