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Restaurant Hospitality
Summer menu additions at Donald Trump’s signature restaurant
Bob Krummert Aug 20, 2015

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Summer starter

Watermelon Salad with escarole, feta cheese, local radish and citrus vinaigrette

Locally sourced

Farmer’s Market Vegetable Salad with goat cheese crostini, zucchini, carrot, cucumber, yogurt dill dressing and pine nuts

Adventuresome app

Grilled Pork Belly with caramelized apricot puree, pickled summer bean salad

Pasta power

Capellini Pasta with stewed heirloom tomatoes, basil, bottarga and herb focaccia bread crumbs

Vegetarian option

Crispy Artichokes with Pecorino cheese and chili aioli

Fresh off the boat

Day Boat Scallops with corn puree, Southern succotash and vanilla brown butter

Cast a wide net

Atlantic Cod with summer heirloom tomato, wilted spinach and caper shallot vinaigrette

Best of the bird

Grilled Quail with caramelized fig, grilled heirloom okra, crispy shallots and pancetta-balsamic vinaigrette

Comfort connection

Mac and Cheese with Tahoe white cheddar, Maine Lobster and panko

Sweet treat

Black Plum Cobbler with salted caramel ice cream and candied almonds

Cool classic

Tahitian Vanilla Bean Panna Cotta with macerated berries and shortbread cookies

Next Up
New on the Menu: West Coast Tostaditos and New York Brodetto
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