Celebrate summer at Smith & Wollensky with the best steak & seafood under the sun… introducing our new Summer Menu Features. Available now through September, there is a collection of signature steaks, world-class seafood, fresh appetizers and salads.
“Smith & Wollensky has a rich heritage of bringing people together with great food,” said Kim Lapine, Vice President of Marketing for Smith & Wollensky Restaurant Group. “In celebration of summer, we are pleased to introduce our new seasonal menu, which combines the best ingredients and new twists from the classic Smith & Wollensky menu and presents them in a fresh and flavorful way. Guests can savor the new menu with friends and family while enjoying the beautiful summer view from one of our iconic locations and incredible outdoor spaces.”
Steak entrées feature Coffee & Cocoa Rubbed Filet, a filet rubbed with Gevalia® Coffee and cocoa then charbroiled and topped with ancho chili butter and crispy angry onions. Check out the recipe to make it at home. The Filet & Shrimp, served with a side of BBQ wild shrimp glazed with a chipotle bourbon sauce with a jicama and mango salad garnish.
A sampling of the 2012 Summer Menu Feature starters includes Salmon Three Ways (gravlax marinated in Gosling’s Rum® and citrus, pastrami salmon with a spice rub and ceviche with lime and red onion), the new Jumbo Lump Crab Cake, served with cognac mustard and ginger sauces and Spinach, Peppered Bacon & Poached Egg Salad, a salad mix of baby spinach, heirloom tomatoes and red onion tossed in a warm sherry vinaigrette topped with applewood smoked thick-cut bacon and poached egg.
Seafood entrées include Pan Seared Salmon with sweet corn, bacon and lima beans, the Sautéed Red Snapper served with whipped potatoes, colossal lump crab, tomato and fennel essence, and Tuna Steak Niçoise served with fingerling potatoes, green beans, olives and tomato-caperberry relish.
Returning Summer Menu Feature favorites include the Lobster Mango Salad served with applewood smoked bacon, sweet mango chutney, avocado aioli with a crispy tortilla garnish and Seared Scallops with Tomatillo Gazpacho served with spring vegetable salad and paired with a shooter of tomatillo gazpacho
“Summer is a great season to be a chef,” said Matt King, National Director of Culinary Development. “Using the complexity of flavors available in fresh fruits and vegetables as an accent to our traditional steakhouse fare offers another dimension to our menu. The use of citrus is one of my favorite summer ingredients to balance the layered flavors of slaws, sauces and butters when used in combination with bold meaty flavors and fresh seafood.”
Several new summer-fresh drinks are also featured, including the Hangar Lime Spritzer made with Hangar One Kaffir Lime, Smith & Wollensky “Private Reserve” Sauvignon Blanc and lime juice. Additionally, we have “skinny” cocktails from our partners at TY KU including the Skinny Rita made with TY KU Liqueur and Don Julio Blanco and the Skinny Mojito with TY KU Liqueur, Bacardi Limon, mint leaves and club soda. A selection of Smith & Wollensky’s most popular frozen drinks are back on the menu, as well.
Watch Executive Chef Nick Gough from the Washington, D.C. location prepare the Coffee & Cocoa Rubbed Filet on WUSA9.
Click on your location’s menu page to view all of the Summer Menu Features.
The new summer seasonal menu features complement the classic Smith & Wollensky menu available for both lunch and dinner at all locations, with the exception of the New York City location, which is owned and operated by a separate restaurant group. The regular a la carte menu is always available in all markets.