One of the perks of employment at one of West Chester’s greatest eateries is the chance to sample the seasonal menu before its public debut. This week, Side Bar employees were treated to a spread of summer flavors, prepared by Chef Blaise in anticipation of next week’s new menu roll out.
While the menu’s anchors remain in place, exciting new flavors will debut to satisfy the summer palate as well as some seasonal tweaks to the tried and true. For starters, the tangy Heart of Palm & Crab Cocktail is a light way to begin any meal. Featuring chopped mango, red pepper, cilantro and a lime vinaigrette, this dish is like summer on a plate.

The Cajun-style Peel & Eat Shrimp balances flavor while remaining mild to medium in heat.For the herbivores among us, Chef Blaise blends two favorites, the portobello and veggie burgers, by combining them into one mouth-watering sandwich. The burger patty has a distinct vegetable profile, not relying solely on soy or rice for composition, and it’s finished nicely with pepper jack cheese and ‘special sauce’. The mushroom cap lends a meatiness to the burger that will make it appealing to non-vegetarians alike.

New entrees include Asian Short Ribs with red cabbage slaw and wasabi mashed potatoes, Seared Duck Breast with blueberry-cranberry compote, Chicken & Chorizo (replacing the Mixed Grill), Seared Tilapia with a red pepper ginger coulis, Blackened Crab Cakes with Creole remoulade, and a NY Strip with brandy cream sauce and hand-cut truffle steak frites.

Staff members devoured the Asian Short Ribs, the flavor profile of soy sauce, ginger and brown sugar lending a perfect compliment to the braised meat, set off nicely with the vinegar-y tang of the slaw. The organic free-range Seared Duck Breast was equally quick to go, with its tender, juicy consistency finding the perfect marriage with the blueberry-cranberry compote.

As employees chowed down on the tasting menu, co-owner Adam spoke about the importance of their growing base of “regulars,” and their dedication to providing exceptional service, especially for these loyal repeat diners.If you’re not already one of these regulars, this new menu’s debut (seen in its entirety below) would be a good excuse to change that.

Summer 2012 Menu, Debuts June 8

Starters

Plantain Chips Pico de Gallo, Guacamole & Sour Cream

Mushroom & Goat Cheese Pierogies    Caramelized Onions, Tomatoes, Chopped Romaine, Cilantro, Sour Cream

Grilled Calamari Caper Berries, Tomato, Kalamata Olives, Greens, Lemon Herb Vinaigrette

Hummus Feta, Cucumber, Kalamata Olives, Roasted Peppers, Tomato, Pita

Sweet Potato Tater Tots Chili-Lime Applesauce  

Cajun Peel & Eat Shrimp Tomato, Garlic, White Wine, Cajun Compound Butter

Parmesan & Herb Hush Puppies  Roasted Shallot & Balsamic Ketchup

Jumbo Wings Thai Chili, Buffalo, or Spicy Peanut Butter Bacon 

Warm Crab Dip Grilled Sourdough 

Flatbread Pizzas Herb Pesto & Fresh Mozzarella or Fennel Sausage

Hearts of Palm & Crab Cocktail Mango, Red Bell Pepper, Tomato, Cilantro, Lime Vinaigrette

Tuna Nicoise Potatoes, Crispy Green Beans, Olives, Tomatoes, Greens, Citrus Vinaigrette

Salads

House Mixed greens, cucumbers, tomatoes, carrots, red onion

Wedge Iceberg, tomato, egg, blue cheese, bacon

Chopped Caesar Romaine hearts, asiago, croutons

ADD: Chicken, Scallops, Shrimp, Salmon 

Pasta 

Tricolor Fettuccine Fresh Vegetables, White Wine Garlic Sauce

Free-form Lobster Ravioli Lobster Meat, Tomatoes, Brandy Cream Sauce

Cheese Ravioli Marinara, Alfredo, or Pesto

Entrees 

Jumbo Scallops Crimini Mushrooms, Bacon, White Wine, Herb Cream Sauce

Grilled Tilapia                                                                                  

Red Bell Pepper & Ginger Coulis

Asian Beef Short Ribs Red Cabbage Slaw, Wasabi Mashed Potatoes

Grilled Salmon Salad Spinach, Roasted Peppers, Oranges, Goat Cheese, Citrus Champagne Vinaigrette

Blackened Crab Cakes Creole Remoulade

NY Strip Steak Au Poivre House Cut Truffle Fries

Seared Duck Breast Blueberry Cranberry Compote

Seafood Diavolo Rice Bowl Shrimp, Scallops, Crab, Tomatoes, Rice, Spicy White Wine & Garlic Sauce

Chicken & Chorizo Margarita Bell Peppers, Jalapeno, Pineapple, Avocado Mousse, Margarita Sauce

Sandwiches

Piri-Piri Chicken  Smoked Mozzarella, Cilantro Sour Cream, Pretzel Roll

Inferno Burger Stuffed With Pepper Jack and Jalapenos, Chipotle BBQ, Kaiser Roll

Roast Beef  Broccoli Rabe, Long Hots, Kaiser Roll

Lobster Salad BLT Lobster Salad, Bacon, Lettuce, Tomato, Sourdough 

Veggie Burger Grilled Portobello Mushroom, Pepper Jack, Special Sauce

Traditional Burgers Lettuce, Tomato, Onion, Kaiser Roll

Toppings: American, Cheddar, Provolone, Pepper Jack, Bleu Cheese, Bacon, Caramelized Onions, Mushrooms          

 

Photography credited to Nina Lea Photography.